Chocolate Peanut Butter Tart With Caramel-Peanut Glaze

Recipe by CookRachacha
READY IN: 4hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • For Crust:
  • Dump prepared pie crusts into a gallon size Ziploc bag and crush until it is all crumbs.
  • Add melted butter and mix thoroughly until all crumbs are moistened.
  • Press into bottom and up sides of a 9" fluted tart pan with removable bottom.
  • Bake crust in 350°F oven for 10 minutes.
  • For Filling:
  • Stir 1/3 cup brown sugar, 3 Tbs cream, and butter in medium sauce pan over medium heat until sugar dissolves. Cool completely.
  • Using electric mixer, beat cream cheese, peanut butter, and vanilla in medium bowl until smooth. Stir in brown sugar mixture.
  • 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.
  • Transfer to crust and smooth top with spatula.
  • Chill until set, about 3 hours.
  • For Caramel-Peanut Glaze:
  • 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.
  • Stir in remaining 2 Tbsp cream and 3/4 cup of peanuts.
  • Cool just to lukewarm (about 15 minutes), then pour glaze atop filling, smoothing with a spatula.
  • 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.
  • 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).
  • 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).
  • Fill "petals" of the flower with chopped peanuts (you will probably not use all of the rest).
  • Chill tart until set (about 30 minutes). Cut into wedges and serve.
  • Note: Can be made up to 1 day ahead. Keep chilled.
Advertisement