I’ve been enjoying more than my fair share of ice cream these last few scorching days of summer – I’m up to a 3-scoop per week habit. Some of the goodness I’ve recently been devouring inspired the flavors in this tart – chocolate, peanut butter, and salted caramel (oh my!).
“Are you a Pastry Chef?”
A simple question, and one I’ve been faced with before, yet the usual self-effacing, rambling answer once again tumbles from my lips…
“No, not really. I make my living as an event planner, although I am, technically, a classically trained, non-practicing chef…but not a pastry chef. Pastry is my passion, but I’ve never gone to Pastry School, although I’d like to eventually. Baking is a hobby.” Ramble, ramble, ramble.
Why is it so difficult for me to acknowledge my merit, embrace my abilities and just answer, “Yes. Yes I am.”
And here, my friend, is the proof.
Chocolate Peanut Butter Salted Caramel Tart
A silky combination of dark chocolate, peanuts, and buttery salted caramel.
- 10-oz package shortbread cookies, such as Lorna Doone
- ¼ teaspoon salt
- 1 stick (½ cup) unsalted butter, melted and cooled
- 1 cup heavy whipping cream
- 1 cup salted butter caramel, plus more for garnish (I use David Lebovitz’s version)
- 4 large egg yolks
- 4 oz. bittersweet chocolate, at least 60% cocoa, chopped
- ⅓ cup (rounded) peanut butter (not natural peanut butter, which will separate)
- ½ cup roasted salted peanuts, chopped, plus more for garnish
- Sweetened whipped cream, for garnish
- Make shortbread crust: Preheat oven to 350 F. In the bowl of a food processor, pulse shortbread cookies and salt into crumbs. Add melted butter and pulse until mixture resembles wet sand. Press crumbs along bottom and up sides of a 9” tart pan. Bake for 15 minutes or until golden. Cool.
- Make filling: In a medium saucepan, bring heavy whipping cream and salted butter caramel to simmer – don’t boil. In a medium bowl, whisk egg yolks and then slowly whisk cream mixture into yolks, tempering to avoid curdling eggs. Return mixture to saucepan and cook over medium heat, whisking constantly until temperature registers 170 degrees. Remove from heat and whisk in chocolate and then peanut butter until melted.
- Sprinkle cooled crust with roasted salted peanuts. Pour filling through a sieve over peanuts. Chill, uncovered, until set, at least 2 hours. Garnish with sweetened whipped cream, drizzled caramel and peanuts. Chill until ready to serve.