Peanut, Caramel, And Chocolate Tart by domesticdiva

By DOMESTICDIVA

You won't be able to resist this one.

Ingredients

• FOR THE CHOCOLATE CRUST
• 1 box chocolate wafer cookies, finely ground
• (2-1/3 cups)
• 1 tbsp. granulated sugar
• salt
• 1 stick unsalted butter, melted
• FOR THE CARAMEL SAUCE
• 1-1/4 cup granulated sugar
• 1/4 cup water
• 1 cup heavy cream
• 1/3 cup creme fraiche
• 1 cup roasted salted peanuts
• FOR THE PEANUT BUTTER MOUSSE
• 8 oz. cream cheese, room temp.
• 1/2 cup confectioners' sugar
• salt
• 1-1/4 cups smooth peanut butter
• 1/2 tsp. pure vanilla extract
• 1 cup heavy cream
• FOR THE CHOCOLATE GANACHE
• 7 oz. semisweet chocolate (preferably 56 percent cacao), chopped
• 1 cup heavy cream

Details

Servings 10
Preparation time 35mins
Cooking time 37mins

Preparation

Step 1

1.Preheat oven to 350.
make the chocolate crust: combine cookie crumbs, granulated sugar, and 1/4 tsp. salt in a bowl. Sitr in butter. Press mixture into bottom and 2-1/2 inches up the sides of a 9-inch spring form pan. bake until dry and firm, 8-10 minutes. Let cool.

2. Make the caramel sauce:
heat granulated sugar and water in a medium saucepan over medium-high heat, washing down the sides of pan with a pastry brush to prevent sugar crystals from forming, until medium amber, about 10 minutes. Remove from heat, and 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 a bowl, and stir in creme fraiche.
Refrigerate until cool but still pourable, about 45 minutes. Fold in peanuts.

3. Meanwhile, make the peanut butter mousse:
Beat the cream cheese and confectioners' sugar with a mixer on medium-high speed until pale and fluffy. Beat in 1/2 tsp. salt. Add peanut butter and vanilla, and beat until combined. Whisk heavy cream in seperate bowl untill medium-stiff peaks form. Fold one third of the whipped cream into peanut butter mixture. Fold in remaining whipped cream in 2 additions.

4. 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.
refrigerate for 30 minutes.

5. Make the chocolate ganache:
Place chocolate in a small heat proof bowl. Bring cream to a simmer in a small saucepann over medium-high heat. Pour cream over chocolate, and let stand for 1 minute. Whisk to combine. (Use immediately.)

6. Remove tart from refrigerator, and pour in ganache to cover surface. Refrigerate for at least 30 minutes.

Storage: assembled tart can be refrigerated overnight.