Chocolate Peanut Butter Tart With Caramel-Peanut Glaze
"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."
photo by CookRachacha
- Ready In:
- 4hrs 30mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
-
Crust
- 1 1⁄2 prepared Oreo cookie pie crusts
- 7 tablespoons butter, melted
-
Peanut Butter Filling
- 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
-
Caramel-Peanut Glaze
- 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
-
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.
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Reviews
-
I baked this tart for my breads and desserts final at college. Ten judges tasted it and said that you cant go wrong with peanut butter. Since I had to slice it, it ruined the flower, so I repiped it.
RECIPE SUBMITTED BY
I'm a young professional male working in the corporate world, but my secret passion is cooking and baking. I've worked in food service in college and in a hospital, been an assistant caterer, and even an assistant chef at a local fine dining restaurant, but I prefer to cook for those I know and love.
