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