Caramel Peanut Butter Tart Recipe
Caramel peanut butter tart - The nutty, salty taste of peanut butter pairs perfectly with the sweet, buttery taste of the caramel.
Equipment
- Bowls, measuring cups and spoons
- Saucepan
Ingredients
Caramel Filling
- 8 tablespoons butter, unsalted
- ½ cup light brown sugar
- 1 14 ounce can sweetened condensed milk
- ¼ cup heavy cream
- ½ teaspoon sea salt
- ¾ cup peanut butter, crunchy or smooth
Chocolate Topping
- 1 Cup chocolate, chopped into small pieces
- 3 tablespoons Unsalted butter, softened
- 1 tablespoons Light corn syrup
- ½ cup Heavy cream
Tart Shell
- 1 11" or 12" Fully baked chocolate tart shell
Instructions
Caramel Filling
- Preheat oven to 350℉
- Add sweetened condensed milk, cream and peanut butter to a bowl. Whisk until well combined. Set aside.
- Combine butter, salt and brown sugar in a saucepan. Heat over medium heat until the butter and sugar are melted. Remove pan from heat.
- Add the condensed milk/cream/peanut butter mixture to saucepan. Whisk until well combined. If needed, place saucepan back on low-heat and whisk until smooth.
- Pour filling into tart pan over the chocolate crust.
- Bake for 10 minutes. Remove from oven and place on wire rack to cool completely.
Chocolate Topping
- Place chocolate and butter in a bowl.
- Combine cream and corn syrup in a saucepan and bring to a low boil.
- Pour the cream / corn syrup over the chocolate / butter. Let stand for 5 minutes, then whisk until smooth.
- Pour the chocolate topping over the caramel. Place in refrigerator for 1 hour or until chocolate topping has set. Decorate as desired.
Video
Nutrition
Calories: 355kcalCarbohydrates: 24gProtein: 4gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 44mgSodium: 257mgPotassium: 164mgFiber: 1gSugar: 21gVitamin A: 540IUVitamin C: 0.1mgCalcium: 40mgIron: 0.4mg
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