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Caramel Peanut Tart

Caramel Peanut Tart

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!


For the crust:

14 chocolate graham crackers, finely ground (2 1/3 cups)

1 tablespoon granulated sugar

1 stick butter, melted


 Caramel layer:

1 1/2 cups dulce de leche caramel

1 cup roasted salted peanuts


 For the Mousse:

8 ounces cream cheese, room temperature

1 cup confectioners' sugar

3/4 cup smooth peanut butter

1/2 teaspoon pure vanilla extract

1 cup heavy cream


For the Chocolate Ganache:

7 ounces semisweet chocolate, chopped

2 tablespoons light corn syrup (Karo)

1 cup heavy cream


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.

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


Prepare the peanut butter mousse:

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.

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 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. Add corn syrup. Whisk to combine.

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

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