Chocolate Peanut Butter Tart With Caramel-Peanut Glaze |
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Prep Time: 30 Minutes Cook Time: 240 Minutes |
Ready In: 270 Minutes Servings: 8 |
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This tart was originally served at Zarela in NYC, NY. I swapped out the crust for a chocolate one and added the chocolate swirled on top. Enjoy! Note: Cooking time includes chilling time. Ingredients:
1 1/2 prepared oreo cookie pie crusts |
7 tablespoons butter, melted |
1/3 cup dark brown sugar, plus |
2 tablespoons packed dark brown sugar |
3 tablespoons whipping cream (chilled) |
1/4 cup whipping cream (chilled) |
2 tablespoons butter |
3 ounces cream cheese, room temp |
1/4 cup creamy peanut butter, room temp |
1 teaspoon vanilla extract |
1/2 cup packed dark brown sugar |
6 tablespoons butter |
1/4 cup water |
4 tablespoons whipping cream |
2 tablespoons light corn syrup |
1 cup chopped dry roasted salted peanut |
1/2 cup chocolate chips (i used milk chocolate) |
Directions:
1. For Crust:.
2. Dump prepared pie crusts into a gallon size Ziploc bag and crush until it is all crumbs.
3. Add melted butter and mix thoroughly until all crumbs are moistened.
4. Press into bottom and up sides of a 9 fluted tart pan with removable bottom.
5. Bake crust in 350°F oven for 10 minutes.
6. For Filling:.
7. Stir 1/3 cup brown sugar, 3 Tbs cream, and butter in medium sauce pan over medium heat until sugar dissolves. Cool completely.
8. Using electric mixer, beat cream cheese, peanut butter, and vanilla in medium bowl until smooth. Stir in brown sugar mixture.
9. Using electric mixer, beat remaining 2 Tbsp brown sugar and 1/4 cream in another medium bowl until peaks form. Fold into peanut butter mixture.
10. Transfer to crust and smooth top with spatula.
11. Chill until set, about 3 hours.
12. For Caramel-Peanut Glaze:.
13. Stir brown sugar, butter, 1/4 cup water, 2 Tbs cream, and corn syrup in heavy medium sauce pan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until candy thermometer registers 238°F (about 7 minutes). Remove from heat.
14. Stir in remaining 2 Tbsp cream and 3/4 cup of peanuts.
15. Cool just to lukewarm (about 15 minutes), then pour glaze atop filling, smoothing with a spatula.
16. Melt chocolate chips and pour into a Ziploc bag. Cut a small piece off one corner of the bag and drizzle the chocolate onto the tart in a spiral pattern, starting in the center. You should still have some chocolate left over.
17. Using a knife, trace a line from the center of the tart to the edge 8 times, spacing evenly. In between those line, trace lines from the edge of the tart to the center. You should have 16 lines total, resulting in a web pattern (see picture).
18. Using remaining melted chocolate, trace the lines of the web near the center of the tart to create a flower-like pattern. Pipe some chocolate in the center as well for the middle of the flower (see picture).
19. Fill petals of the flower with chopped peanuts (you will probably not use all of the rest).
20. Chill tart until set (about 30 minutes). Cut into wedges and serve.
21. Note: Can be made up to 1 day ahead. Keep chilled.
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