Caramel Peanut Butter Mousse Tart Recipes

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PEANUT, CARAMEL, AND CHOCOLATE TART

You won't be able to resist a slice of this gooey yet crunchy dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h30m

Yield Makes one 9-inch tart

Number Of Ingredients 17



Peanut, Caramel, and Chocolate Tart image

Steps:

  • Preheat oven to 350 degrees. Make the chocolate crust: Combine cookie crumbs, granulated sugar, and 1/4 teaspoon salt in a bowl. Stir in butter. Press mixture into bottom and 2 1/2 inches up sides of 9-inch springform pan. Bake until dry and firm, 8 to 10 minutes. Let cool.
  • Make the caramel sauce: Heat granulated sugar and water in a medium saucepan over medium-high heat, washing down sides of pan with a wet 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.
  • Meanwhile, make the peanut butter mousse: Beat cream cheese and confectioners' sugar with a mixer on medium-high speed until pale and fluffy. Beat in 1/2 teaspoon salt. Add peanut butter and vanilla, and beat until combined. Whisk heavy cream in a separate bowl until medium-stiff peaks form. Fold one-third of the whipped cream into peanut butter mixture. Fold in remaining whipped cream in 2 additions.
  • 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.
  • Make the chocolate ganache: Place chocolate in a small heatproof bowl. Bring cream to a simmer in a small saucepan over medium-high heat. Pour cream over chocolate, and let stand for 1 minute. Whisk to combine. (Use immediately.)
  • Remove tart from refrigerator, and pour in ganache to cover surface. Refrigerate for at least 30 minutes.

1 box (9 ounces) chocolate wafer cookies, finely ground (2 1/3 cups)
1 tablespoon granulated sugar
Salt
1 stick unsalted butter, melted
1 1/4 cups granulated sugar
1/4 cup water
1 cup heavy cream
1/3 cup creme fraiche
1 cup roasted salted peanuts
8 ounces cream cheese, room temperature
1/2 cup confectioners' sugar
Salt
1 1/4 cups smooth peanut butter
1/2 teaspoon pure vanilla extract
1 cup heavy cream
7 ounces semisweet chocolate (preferably 56 percent cacao), chopped
1 cup heavy cream

PEANUT BUTTER TART WITH CARAMEL-PEANUT GLAZE

Categories     Milk/Cream     Food Processor     Mixer     Nut     Dessert     Bake     Kid-Friendly     Cream Cheese     Peanut     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12 servings

Number Of Ingredients 22



Peanut Butter Tart with Caramel-Peanut Glaze image

Steps:

  • For crust:
  • Blend first 3 ingredients in processor to combine. Add butter; using on/off turns, cut in until coarse meal forms. Add egg yolk, cream, and vanilla extract; process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.
  • Preheat oven to 350°F. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to 9-inch fluted tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce dough all over with fork; freeze 15 minutes.
  • Bake crust until golden brown, about 25 minutes. Transfer to rack and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
  • For filling:
  • Stir 1/3 cup brown sugar, 3 tablespoons cream, and butter in medium saucepan 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 tablespoons brown sugar and 1/4 cup cream in another medium bowl until peaks form. Fold into peanut butter mixture. Transfer to crust; smooth top with spatula. Chill until set, about 3 hours.
  • For caramel-peanut glaze:
  • Stir brown sugar, butter, 1/4 cup water, 2 tablespoons cream, and corn syrup in heavy medium saucepan 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 tablespoons cream and peanuts. Cool just to lukewarm, about 15 minutes.
  • Pour glaze atop filling, smoothing with spatula. Chill tart until set, about 30 minutes. (Can be made 1 day ahead. Keep chilled.) Cut into wedges and serve.

Crust
1 1/4 cups all purpose flour
3 tablespoons sugar
1/2 teaspoon ground cinnamon
7 tablespoons chilled unsalted butter, cut into pieces
1 large egg yolk
2 teaspoons whipping cream
3/4 teaspoon vanilla extract
Filling
1/3 cup plus 2 tablespoons (packed) golden brown sugar
3 tablespoons plus 1/4 cup chilled whipping cream
2 tablespoons (1/4 stick) unsalted butter
3 ounces cream cheese, room temperature
1/4 cup creamy peanut butter, room temperature
1 teaspoon vanilla extract
Caramel-peanut glaze
1/2 cup (packed) golden brown sugar
6 tablespoons (3/4 stick) unsalted butter
1/4 cup water
4 tablespoons whipping cream
2 tablespoons light corn syrup
3/4 cup chopped lightly salted roasted peanuts

CARAMEL-PEANUT BUTTER MOUSSE TART

Categories     Cake     Milk/Cream     Food Processor     Dessert     Bake     Kid-Friendly     Cream Cheese     Peanut     Chill     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 22



Caramel-Peanut Butter Mousse Tart image

Steps:

  • For crust:
  • Mix flour and sugar in processor. Add butter; cut in using on/off turns until mixture resembles coarse meal. Add yolk, cream and vanilla; blend using on/off turns until dough begins to clump together. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes.
  • Preheat oven to 350°F. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim edges. Freeze crust 15 minutes. Line with foil. Fill with dried beans or pie weights. Bake until sides are set, about 10 minutes. Remove foil and beans; bake crust until golden, piercing with toothpick if crust bubbles, about 20 minutes more. Cool completely on rack.
  • For filling:
  • Combine 1/3 cup sugar, 3 tablespoons cream and butter in heavy small saucepan. Stir over medium heat until sugar dissolves and butter melts. Pour into medium bowl and cool to room temperature. Add cream cheese, peanut butter and vanilla to brown sugar mixture. Using electric mixer, beat until smooth. Whisk remaining 1/4 cup cream with remaining 2 tablespoons brown sugar in small bowl to stiff peaks; fold into peanut butter mixture. Spoon filling into tart shell; smooth top. Refrigerate until firm, about 1 hour.
  • For topping:
  • Stir first 4 ingredients and 2 tablespoons cream in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium; stir slowly until clip-on candy thermometer registers 222°F, about 8 minutes. Remove from heat. Add 2 tablespoons cream and nuts. Let stand just until cool, about 20 minutes. Spoon over filling. Chill until set, at least 2 hours or overnight.
  • Remove pan sides from tart. Transfer tart to platter. Sprinkle white chocolate around edges, if desired.

Crust
1 1/4 cups all purpose flour
3 tablespoons sugar
7 tablespoons chilled unsalted butter, cut into pieces
1 egg yolk
2 tablespoons whipping cream
3/4 teaspoon vanilla extract
Filling
1/3 cup plus 2 tablespoons packed golden brown sugar
3 tablespoons plus 1/4 cup whipping cream
2 tablespoons (1/4 stick) unsalted butter
1 3-ounce package cream cheese, room temperature
1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
1teaspoon vanilla extract
Topping
1/2 cup packed golden brown sugar
6 tablespoons (3/4 stick) unsalted butter
1/4 cup water
2 tablespoons light corn syrup
4 tablespoons whipping cream
3/4 cup lightly salted roasted peanuts
Grated white chocolate (optional)

CHOCOLATE PEANUT BUTTER MOUSSE TARTS

We love the flavors of chocolate and peanut butter and this tart gives us the best of both. This is fun for the whole family to make. If you make it in a tart pan, it's an upscale dessert. If you make it in a pizza pan, it's a great dessert for a pizza meal! -Susan Marshall, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6 tarts.

Number Of Ingredients 18



Chocolate Peanut Butter Mousse Tarts image

Steps:

  • In a small bowl, combine butter and peanut butter. In a food processor, combine the flour, brown sugar, salt and baking powder; cover and process until blended. Add butter mixture; cover and pulse until mixture resembles coarse crumbs., While processing, gradually add water and vanilla just until moist crumbs form. Press onto the bottom and up the sides of six ungreased 4-in. fluted tart pans with removable bottoms. Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over the bottoms of crusts. Refrigerate., In a small bowl, beat the cream cheese, peanut butter, sugar and vanilla until fluffy. Spread into crusts., For topping, in a microwave, melt 1/2 cup chocolate chips; stir until smooth. Drizzle over tarts. Sprinkle remaining chocolate chips and peanuts over tops. Refrigerate for at least 2 hours before serving.

Nutrition Facts :

1/4 cup butter, melted
2 tablespoons creamy peanut butter
1-1/2 cups all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons cold water
1/2 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
2 teaspoons shortening
FILLING:
1 package (8 ounces) reduced-fat cream cheese
1/2 cup creamy peanut butter
1/4 cup sugar
1 teaspoon vanilla extract
TOPPING:
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips, divided
3 tablespoons lightly salted dry roasted peanuts, chopped

CARAMEL NUT TART

My mom loves caramel, nuts and cream cheese, so when I found this tart recipe I knew I had to try it. Now the dessert is a family favorite and it is served at every get-together. -Donna Urban, Glenolden, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 11



Caramel Nut Tart image

Steps:

  • In a small bowl, combine flour and salt; cut in cream cheese and butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. , Roll out dough into a 10-in. circle. Press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom; trim edges., Line unpricked crust with a double layer of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 400°., For filling, in a small heavy saucepan, combine the butter, brown sugar and corn syrup. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in nuts and vanilla. Spread into crust. , Place tart pan on a baking sheet. Bake until bubbly, for 15-20 minutes. Cool on a wire rack.

Nutrition Facts : Calories 342 calories, Fat 24g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 273mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 2g fiber), Protein 6g protein.

1-1/4 cups all-purpose flour
1/8 teaspoon salt
1 package (3 ounces) cold cream cheese, cubed
1/4 cup cold butter, cubed
2 to 3 tablespoons ice water
FILLING:
1/3 cup butter, cubed
1/3 cup packed brown sugar
2 tablespoons light corn syrup
1-1/2 cups mixed nuts
1/2 teaspoon vanilla extract

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