Ingredients
-
-
1 1/2
-
7
-
-
1/3
-
2
-
3
-
1/4
-
2
-
3
-
1/4
-
1
-
-
1/2
-
6
Directions
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 , 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
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Steps
|
1
Done
|
For Crust: |
|
2
Done
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Dump Prepared Pie Crusts Into a Gallon Size Ziploc Bag and Crush Until It Is All Crumbs. |
|
3
Done
|
Add Melted Butter and Mix Thoroughly Until All Crumbs Are Moistened. |
|
4
Done
|
Press Into Bottom and Up Sides of a 9" Fluted Tart Pan With Removable Bottom. |
|
5
Done
|
Bake Crust in 350f Oven For 10 Minutes. |
|
6
Done
|
For Filling: |
|
7
Done
|
Stir 1/3 Cup Brown Sugar, 3 Tbs Cream, and Butter in Medium Sauce Pan Over Medium Heat Until Sugar Dissolves. Cool Completely. |
|
8
Done
|
Using Electric Mixer, Beat Cream Cheese, Peanut Butter, and Vanilla in Medium Bowl Until Smooth. Stir in Brown Sugar Mixture. |
|
9
Done
|
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
Done
|
Transfer to Crust and Smooth Top With Spatula. |
|
11
Done
|
Chill Until Set, About 3 Hours. |
|
12
Done
|
For Caramel-Peanut Glaze: |
|
13
Done
|
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 238f (about 7 Minutes). Remove from Heat. |
|
14
Done
|
Stir in Remaining 2 Tbsp Cream and 3/4 Cup of Peanuts. |
|
15
Done
|
Cool Just to Lukewarm (about 15 Minutes), Then Pour Glaze Atop Filling, Smoothing With a Spatula. |
