Peanut Caramel and Chocolate Tart

For The Chocolate Crust:
1 box (9 ounces)  chocolate wafer cookies, finely ground  2 1/3 cups
1 tablespoon granulated sugar salt
1 stick unsalted butter, melted

For the Caramel Sauce:
1 ¼  cups granulated sugar
¼ cup water
1 cup heavy cream
½ cup crème fraiche
1 cup roasted salted peanuts

For The Peanut Butter Mousse:
8 ounces cream cheese, room temperature
½ cup confectioner’s sugar Salt
1 ¼ cups smooth peanut butter
½ teaspoon pure van extract
1 cup heavy cream
For the chocolate Ganache
7 ounces semisweet choc chopped
1 cup heavy cream

Preheat oven to 350 degrees. Make the chocolate crusts: Combine cookie crumbs, granulated sugar, and ¼ teaspoon salt in a bowl. Stir in butter. Press mixture into bottom and 2 ½ inches up sides of 9-inch spring form pan. Bake until dry and firm, 8 to 10 minutes. Let cool.

Make the caramel sauce: Heat granulated sugar and water in a medium saucepan over medium-high heat, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming, until medium amber, about 10 minutes. Remove from heat, carefully add heavy cream ( mixture will bubble and steam) Return to heat, and bring to a boil making sure caramel that seized up when cream was added melts. Transfer to bowl and stir in crème fraiche. Refrig until cool but pourable, about 45 min. Fold in peanuts.

Make the peanut butter mousse: Beat cream cheese and confectioners’ sugar with a mixer on medium-high speed until pale and fluffy – Beat in ½ teaspoon salt. Add peanut butter and vanilla and beat until combined. Whisk heavy cream in a separate bowl until medium –stiff peaks form. Fold 1/3 of the whipped cream into peanut butter mixture. Fold in remaining whipped cream in 2 additions.

Assemble the tart: Pour caramel sauce into cooled chocolate crust. Gently spread peanut butter mousse over caramel in an even layer, making sure they don’t blend together. Refrig for 30 min.

Make the chocolate ganache: Place chocolate in a small heatproof bowl. Bring cream to a simmer in a small saucepan over medium-high heat. Pour cream over chocolate and let stand for 1 min. Whisk to combine(use immediately). Remove tart from refrig. And pour in ganache to cover surface. Refrig for at least 30 mins. Can make the caramel sauce ahead and refrig for up to 3 days. Reheat in a heatproof bowl set over a pan of simmering water before folding in peanuts.


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