Caramel Peanut Tart

Category,

No Chanukah party would be complete without a divine dessert! This one combines lots of our favorite flavors--caramel, peanuts and chocolate. It doesn't get much better than this!

Yields12 Servings
For the Crust:
 14 chocolate graham crackers, finely ground (2 1/3 cups)
 1 tbsp sugar
 1 stick butter, melted
For the Caramel Layer:
 1 ½ cups dulce de leche caramel
 1 cup roasted salted peanuts
For the Mousse:
 8 oz cream cheese, room temperature
 1 cup confectioners' sugar
 ¾ cup smooth peanut butter
 ½ tsp vanilla extract
 1 cup heavy cream
For the Chocolate Ganache:
 7 oz semisweet chocolate, chopped
 2 tbsp light corn syrup (Karo)
 1 cup heavy cream
1

Preheat oven to 350 degrees. Make the chocolate crust: Combine cookie crumbs, granulated sugar, and butter. Press mixture into bottom and halfway up sides of 9-inch springform pan. Bake until dry and firm, 8 to 10 Minutes. Remove from oven and let cool.

2

Heat dulce de leche and spread on the crust. Sprinkle with peanuts. Refrigerate.

For the Peanut Butter Mousse:
3

Beat cream cheese and confectioners' sugar with a mixer on medium-high speed until pale and fluffy. 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. Carefully fold in remaining whipped cream in 2 additions.

4

Gently spread peanut butter mousse over caramel in an even layer, making sure they don't blend together. Refrigerate for 30 Minutes.

For the Chocolate Ganache:
5

Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan over medium-high heat. Pour cream over chocolate and let stand for 1 Minutes. Add corn syrup. Whisk to combine.

6

Remove tart from refrigerator, and pour in ganache to cover surface. Refrigerate for at least 30 minutes before serving.

Category,

Ingredients

For the Crust:
 14 chocolate graham crackers, finely ground (2 1/3 cups)
 1 tbsp sugar
 1 stick butter, melted
For the Caramel Layer:
 1 ½ cups dulce de leche caramel
 1 cup roasted salted peanuts
For the Mousse:
 8 oz cream cheese, room temperature
 1 cup confectioners' sugar
 ¾ cup smooth peanut butter
 ½ tsp vanilla extract
 1 cup heavy cream
For the Chocolate Ganache:
 7 oz semisweet chocolate, chopped
 2 tbsp light corn syrup (Karo)
 1 cup heavy cream

Directions

1

Preheat oven to 350 degrees. Make the chocolate crust: Combine cookie crumbs, granulated sugar, and butter. Press mixture into bottom and halfway up sides of 9-inch springform pan. Bake until dry and firm, 8 to 10 Minutes. Remove from oven and let cool.

2

Heat dulce de leche and spread on the crust. Sprinkle with peanuts. Refrigerate.

For the Peanut Butter Mousse:
3

Beat cream cheese and confectioners' sugar with a mixer on medium-high speed until pale and fluffy. 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. Carefully fold in remaining whipped cream in 2 additions.

4

Gently spread peanut butter mousse over caramel in an even layer, making sure they don't blend together. Refrigerate for 30 Minutes.

For the Chocolate Ganache:
5

Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan over medium-high heat. Pour cream over chocolate and let stand for 1 Minutes. Add corn syrup. Whisk to combine.

6

Remove tart from refrigerator, and pour in ganache to cover surface. Refrigerate for at least 30 minutes before serving.

Caramel Peanut Tart

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