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Peanut Butter, Caramel, Chocolate Tart

5 Feb

What a weekend. So much fun, and so much good food! I really truly love my friends- they are the sweetest, most down to earth kids around town. Thanks to everyone for dancing their butts off with me!

I made this tart for my birthday and I can’t even explain to you how rich and delicious it is. So much so that I can only handle a few bites at a time before getting a tummy-ache. Everyone destroyed it in minutes, and thus I couldn’t get a decent picture of it. I took the recipe for Martha Stewart.

Sloppy picture, done in a hurry

 Peanut Butter, Caramel, Chocolate Tart

Crust

  • 1 box of chocolate wafer cookies (2 1/3 cups)
  • 1 stick of butter, melted
Caramel
  • 1 1/4 cups granulated sugar
  • 1/4 cup water
  • 1 cup heavy cream
  • 1/3 cup greek full fat yogurt
  • 1 cup roasted peanuts
Peanut Butter Mousse
  • 8 oz cream cheese, room temperature
  • 1/2 cup brown sugar
  • 1/2 tsp salt
  • 1 1/4 cups smooth peanut butter
  • 1/2 tsp vanilla
  • 1 cup heavy cream
Chocolate Ganache
  • 7 oz semisweet chocolate chips
  • 1 cup heavy cream
Directions:
Preheat oven to 350 degrees. Make crust by combining cookie crumbs and melted butter, and pressing into a 9-inch spring foam pan. Make sure to go up the sides about 2 1/2 inches. Bake for 10 minutes, then remove to cool.
Make caramel sauce by heating sugar and water over medium heat in a saucepan, being sure to scrape down sides. Cook for ten minutes until amber in colour and reduced in volume.Remove form heat, add cream, and continue to heat until boiling. Transfer caramel to a bowl, stir in yogurt, are refrigerate for 45 minutes until cool yet pourable. Stir in peanuts.
While caramel cooks, make peanut butter mousse.

Pretty Martha Stewart picture

Beat cream cheese and confectioners sugar, until smooth. Beat in salt, peanut butter, and vanilla until smooth and fluffy. Whisk heavy cream in separate bowl until stiff peaks form, and slowly add into peanut butter mixture.  Cool for 20 minutes.

Assemble tart: pour caramel sauce into cookie crust, then pour in peanut butter mouse. Refrigerate for 20 minutes. Meanwhile, make ganache. Bring cream to a simmer in small saucepan over medium-high heat. Pour cream into a bowl and add chocolate chips. Whisk to combine. Pour ganache over peanut butter mixture of tart, and smooth evenly. Refrigerate for 30 minutes, or over night for deeper flavour.This is extremely rich and must be cold when serving. It is AMAZING so please please try this!!

Happy baking!

xox