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Gallery Peanut, Caramel, and Chocolate Tart Recipe Summary prep: 35 mins total: 2 hrs 30 mins Servings: 10 Yield: Makes one 9-inch tart
Ingredients For the Chocolate Crust: 1 box (9 ounces) chocolate wafer cookies, finely ground (2 1/3 cups) 1 tablespoon granulated sugar Salt 1 stick unsalted butter, melted For the Caramel Sauce: 1 1/4 cups granulated sugar 1/4 cup water 1 cup heavy cream 1/3 cup creme fraiche 1 cup roasted salted peanuts For the Peanut Butter Mousse: 8 ounces cream cheese, room temperature 1/2 cup confectioners’ sugar Salt 1 1/4 cups smooth peanut butter 1/2 teaspoon pure vanilla extract 1 cup heavy cream For the Chocolate Ganache: 7 ounces semisweet chocolate (preferably 56 percent cacao), chopped 1 cup heavy cream
Cook’s Notes Caramel sauce can be refrigerated for up to 3 days. Reheat in a heatproof bowl set over a pan of simmering water before folding in peanuts. Assembled tart can be refrigerated overnight.
Gallery Peanut, Caramel, and Chocolate Tart
Recipe Summary prep: 35 mins total: 2 hrs 30 mins Servings: 10 Yield: Makes one 9-inch tart
Gallery
Peanut, Caramel, and Chocolate Tart
Peanut, Caramel, and Chocolate Tart
Peanut, Caramel, and Chocolate Tart
Recipe Summary prep: 35 mins total: 2 hrs 30 mins Servings: 10 Yield: Makes one 9-inch tart
Recipe Summary
prep: 35 mins total: 2 hrs 30 mins
Servings: 10 Yield: Makes one 9-inch tart
prep: 35 mins
total: 2 hrs 30 mins
prep:
35 mins
total:
2 hrs 30 mins
Servings: 10
Yield: Makes one 9-inch tart
10
Makes one 9-inch tart
Ingredients
Ingredients
1 box (9 ounces) chocolate wafer cookies, finely ground (2 1/3 cups) 1 tablespoon granulated sugar Salt 1 stick unsalted butter, melted
1 1/4 cups granulated sugar 1/4 cup water 1 cup heavy cream 1/3 cup creme fraiche 1 cup roasted salted peanuts
8 ounces cream cheese, room temperature 1/2 cup confectioners’ sugar Salt 1 1/4 cups smooth peanut butter 1/2 teaspoon pure vanilla extract 1 cup heavy cream
7 ounces semisweet chocolate (preferably 56 percent cacao), chopped 1 cup heavy cream
Directions
Preheat oven to 350 degrees. Make the chocolate crust: Combine cookie crumbs, granulated sugar, and 1/4 teaspoon salt in a bowl. Stir in butter. Press mixture into bottom and 2 1/2 inches up sides of 9-inch springform pan. Bake until dry and firm, 8 to 10 minutes. Let cool.
Make the caramel sauce: Heat granulated sugar and water in a medium saucepan over medium-high heat, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming, until medium amber, about 10 minutes. Remove from heat, and carefully add heavy cream (mixture will bubble and steam). Return to heat, and bring to a boil, making sure caramel that seized up when cream was added melts. Transfer to a bowl, and stir in creme fraiche. Refrigerate until cool but still pourable, about 45 minutes. Fold in peanuts.
Meanwhile, make the peanut butter mousse: Beat cream cheese and confectioners’ sugar with a mixer on medium-high speed until pale and fluffy. Beat in 1/2 teaspoon salt. Add peanut butter and vanilla, and beat until combined. Whisk heavy cream in a separate bowl until medium-stiff peaks form. Fold one-third of the whipped cream into peanut butter mixture. Fold in remaining whipped cream in 2 additions.
Assemble the tart: Pour caramel sauce into cooled chocolate crust. Gently spread peanut butter mousse over caramel in an even layer, making sure they don’t blend together. Refrigerate for 30 minutes.
Make the chocolate ganache: Place chocolate in a small heatproof bowl. Bring cream to a simmer in a small saucepan over medium-high heat. Pour cream over chocolate, and let stand for 1 minute. Whisk to combine. (Use immediately.)
Remove tart from refrigerator, and pour in ganache to cover surface. Refrigerate for at least 30 minutes.
Cook’s Notes Caramel sauce can be refrigerated for up to 3 days. Reheat in a heatproof bowl set over a pan of simmering water before folding in peanuts. Assembled tart can be refrigerated overnight.
Cook’s Notes
Caramel sauce can be refrigerated for up to 3 days. Reheat in a heatproof bowl set over a pan of simmering water before folding in peanuts. Assembled tart can be refrigerated overnight.
Reviews (8)
Add Rating & Review 170 Ratings 5 star values: 48 4 star values: 60 3 star values: 41 2 star values: 18 1 star values: 3
Reviews (8)
Add Rating & Review 170 Ratings 5 star values: 48 4 star values: 60 3 star values: 41 2 star values: 18 1 star values: 3
Add Rating & Review
170 Ratings 5 star values: 48 4 star values: 60 3 star values: 41 2 star values: 18 1 star values: 3
170 Ratings 5 star values: 48 4 star values: 60 3 star values: 41 2 star values: 18 1 star values: 3
170 Ratings 5 star values: 48 4 star values: 60 3 star values: 41 2 star values: 18 1 star values: 3
5 star values: 48 4 star values: 60 3 star values: 41 2 star values: 18 1 star values: 3
Martha Stewart Member Rating: 5 stars 07/07/2017 I've made this several times and followed the recipe exactly each time. The caramel does come out runny, like everyone else is saying. I'm not sure what to do about that so I just go with it and serve it that way. I was going to try to use a different caramel recipe but then I was worried that if I used a more solid caramel, that the caramel would harden too much when freezing the assembled dessert in order to get the peanut butter mousse and chocolate ganache to set. The friends I serve this to are huge chocolate peanut butter fans so they love that it packs a punch of rich, sugary goodness. It's a huge hit every time! Martha Stewart Member Rating: 5 stars 07/31/2015 I really liked this recipe, and so did everybody at my party. I definitely recommend chilling the pie twice, once to set the caramel and once to set the finished pie before serving, as the peanut butter filling and caramel are tricky to cut when at room temperature. The only thing I would change would be the chocolate ganache layer. It tasted delicious, but it was a bit heavy with everything else going on. I would maybe drizzle melted chocolate or add chocolate shavings to the top instead. Martha Stewart Member Rating: Unrated 09/08/2012 This recipe is great when you make a few alterations. I made with a pre baked chocolate tart crust in a springform cake tin, to give it impressive height. If I was to make it again I would also reduce the amount of peanut butter added as it distracts from the other lovely elements, it would make the flavour more balanced. Overall any peanut butter lover will love this recipe!!! Martha Stewart Member Rating: Unrated 11/10/2010 this is an overly sweet dessert--not my favorite...the caramel didn't set up and when the first slice was cut, it all came oozing out. Will use my own recipe for caramel next time--not this one. This might be a dessert that is better served frozen or semi-frozen vs. chilled or room temp...but their may not be a next time. Martha Stewart Member Rating: Unrated 11/08/2010 That is the ultimate food porn. I cannot WAIT to bring forth this masterpiece into the kitchen and onward into my belly. Martha Stewart Member Rating: Unrated 11/03/2010 My crust was also rock hard. It also slid down the sides of my pan during baking so next time I will press the crumbs all the way up the pan to account for slippage. Otherwise the flavors of this tart are out of control awesome! Martha Stewart Member Rating: Unrated 11/01/2010 I agree. Definitely freeze the caramel layer for a half hour or so. VERY RICH. Used chocolate grahams for the crust and they worked great, though I would reduce the butter in the crust a little next time. It did hold together well, but was rock hard, less crumbly and tender. Only complaint I got was from sig other, he didn't prefer the dark chocolate ganache. If you don't love dark chocolate, do a blend of dark and semi sweet or dark and milk to lighten the flavor a little. Martha Stewart Member Rating: Unrated 10/30/2010 Really good. Serves 12 easily. Next time I make it, after I pour in the caramel layer, I'm going to put it in the freezer until it hardens some so the layers will be more defined.Martha Stewart Member
Rating: 5 stars 07/07/2017
I’ve made this several times and followed the recipe exactly each time. The caramel does come out runny, like everyone else is saying. I’m not sure what to do about that so I just go with it and serve it that way. I was going to try to use a different caramel recipe but then I was worried that if I used a more solid caramel, that the caramel would harden too much when freezing the assembled dessert in order to get the peanut butter mousse and chocolate ganache to set. The friends I serve this to are huge chocolate peanut butter fans so they love that it packs a punch of rich, sugary goodness. It’s a huge hit every time!
Rating: 5 stars
Rating: 5 stars 07/31/2015
I really liked this recipe, and so did everybody at my party. I definitely recommend chilling the pie twice, once to set the caramel and once to set the finished pie before serving, as the peanut butter filling and caramel are tricky to cut when at room temperature. The only thing I would change would be the chocolate ganache layer. It tasted delicious, but it was a bit heavy with everything else going on. I would maybe drizzle melted chocolate or add chocolate shavings to the top instead.
Rating: Unrated 09/08/2012
This recipe is great when you make a few alterations. I made with a pre baked chocolate tart crust in a springform cake tin, to give it impressive height. If I was to make it again I would also reduce the amount of peanut butter added as it distracts from the other lovely elements, it would make the flavour more balanced. Overall any peanut butter lover will love this recipe!!!
Rating: Unrated
Rating: Unrated 11/10/2010
this is an overly sweet dessert–not my favorite…the caramel didn’t set up and when the first slice was cut, it all came oozing out. Will use my own recipe for caramel next time–not this one. This might be a dessert that is better served frozen or semi-frozen vs. chilled or room temp…but their may not be a next time.
Rating: Unrated 11/08/2010
That is the ultimate food porn. I cannot WAIT to bring forth this masterpiece into the kitchen and onward into my belly.
Rating: Unrated 11/03/2010
My crust was also rock hard. It also slid down the sides of my pan during baking so next time I will press the crumbs all the way up the pan to account for slippage. Otherwise the flavors of this tart are out of control awesome!
Rating: Unrated 11/01/2010
I agree. Definitely freeze the caramel layer for a half hour or so. VERY RICH. Used chocolate grahams for the crust and they worked great, though I would reduce the butter in the crust a little next time. It did hold together well, but was rock hard, less crumbly and tender. Only complaint I got was from sig other, he didn’t prefer the dark chocolate ganache. If you don’t love dark chocolate, do a blend of dark and semi sweet or dark and milk to lighten the flavor a little.
Rating: Unrated 10/30/2010
Really good. Serves 12 easily. Next time I make it, after I pour in the caramel layer, I’m going to put it in the freezer until it hardens some so the layers will be more defined.
All Reviews for Peanut, Caramel, and Chocolate Tart
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Peanut, Caramel, and Chocolate Tart
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
