Peanut Butter Tart With Caramel Peanut Glaze Recipes

Steps:

• For crust:
• Preheat oven to 325°F. Butter 9-inch-diameter tart pan with removable bottom. Mix cookie crumbs and butter in medium bowl until moist clumps form. Press mixture onto bottom and up sides of prepared tart pan. Bake until set, about 10 minutes. Cool completely.
• For filling:
• Using electric mixer, beat cream cheese and peanut butter in large bowl until smooth. Using clean dry beaters, beat cream, powdered sugar, and vanilla to soft peaks in another large bowl. Whisk half of whipped cream mixture into peanut butter mixture. Fold in remaining whipped cream mixture. Transfer 3 tablespoons filling to small bowl and reserve. Spread remaining filling in crust.
• Melt chocolate in top of double boiler set over simmering water. Whisk in reserved 3 tablespoons filling. Immediately transfer chocolate mixture to pastry bag fitted with 1/8-inch plain tip. Pipe chocolate mixture in spiral atop filling. Using small sharp knife, begin at center and draw tip of knife toward edge of tart. Move knife over 2 inches; begin at edge and draw tip of knife toward center. Repeat to form web pattern. Chill until cold. (Can be made 2 days ahead. Keep chilled.) Cut tart into wedges and serve cold.

Steps:

• Crust: Preheat oven to 350 degrees. Pulse wafers in a food processor until fine crumbs form. Add butter, granulated sugar, and salt; process until well combined. Press mixture firmly into bottom and up sides of a 10-inch fluted tart pan with removable bottom. Bake until crust is fragrant, about 15 minutes. Transfer to a wire rack and let cool completely.
• Filling: Sift confectioners' sugar into a large bowl; set aside. Combine butter, cream, peanut butter, vanilla, and salt in a saucepan over medium heat. Cook, stirring, until butter and peanut butter are just melted. Pour over confectioners' sugar in bowl and whisk until smooth. Pour into cooled crust and spread to edges with a small offset spatula. Cover with plastic wrap, pressing it directly onto surface, and let cool to room temperature, about 30 minutes.
• Topping: Place chocolate and butter in a heatproof bowl. Bring cream just to a boil in a small saucepan over medium heat; pour over chocolate mixture. Let stand 5 minutes until chocolate has softened, then stir together with a rubber spatula until emulsified. Let cool at room temperature, stirring occasionally, until ganache is thick, glossy, and just holds a line but is still pourable, 30 to 40 minutes.
• Place tart on a revolving cake stand. Pour ganache into center of tart and carefully spread just shy of the edges. Using a small offset spatula held at an angle, create a spiral pattern in the top of the tart by spinning cake stand while slowly sliding spatula out from the center of the tart to the edge. Let stand at room temperature until ganache has set, about 1 hour. Serve at room temperature with whipped cream and peanut brittle, if desired. Tart is best served the same day but can be stored in an airtight container at room temperature up to 2 days.

Steps:

• In a small bowl, beat the cream cheese, peanut butter and sugar until blended. Stir in sour cream and vanilla. Spoon into tart shells. Refrigerate for at least 1 hour. Top with whipped topping. Sprinkle with peanuts if desired.

Steps:

• For crust:
• Spray 9-inch square or 10-inch-diameter tart pan with removable bottom with nonstick spray. Blend flour, sugar, and salt in processor 5 seconds. Add butter and blend until coarse crumbs form. Add egg yolk and 2 teaspoons ice water. Blend until moist clumps form, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into square or disk (depending on shape of pan). Wrap and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.
• Roll out dough to 11-to 12-inch square or round. Transfer dough to prepared pan. Cut off all but 1/2 inch of overhang. Fold overhang in, creating double-thick sides. Freeze until firm, about 15 minutes. Preheat oven to 350°F. Bake crust until pale golden, checking every 5 minutes and pressing bottom if bubbling and pressing sides up with back of fork if slipping, about 28 minutes.
• Beat egg white in small bowl until foamy. Brush some white over hot crust to coat inside. Bake 1 minute longer. Cool on rack. Increase oven temperature to 375°F.
• For filling:
• Melt butter in heavy medium saucepan over medium heat. Whisk in brown sugar and salt, then cream and honey. Bring to rolling boil, swirling pan occasionally. Boil 1 minute. Whisk in 1 cup peanuts. Pour filling into crust.
• Bake tart until filling is bubbling thickly, about 15 minutes. Cool on rack until firm, about 2 hours; freeze 15 minutes.
• Beat powdered sugar and peanut butter in medium bowl until blended. Gradually beat in 2 tablespoons milk, then more by teaspoonfuls to thin slightly; spread evenly over peanut filling. Refrigerate tart while preparing glaze.
• For ganache glaze:
• Place chocolate in medium bowl. Bring cream to simmer in small saucepan; pour over chocolate. Whisk until smooth. Spread glaze over tart. Sprinkle chopped peanuts around edge. Chill tart until glaze sets, at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 1 hour before serving.
• Using tip of small knife, gently loosen crust from pan. Push up pan bottom, releasing tart. Cut square tart in half and cut each half crosswise into 7 or 8 slices or cut round tart into wedges.

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.

Steps:

• In a small bowl, combine wafer crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 8-10 minutes. Cool on a wire rack., In a heavy saucepan, combine the caramels, candy bars, caramel topping and 1/4 cup cream; cook and stir over low heat until smooth and blended. Remove from the heat; stir in peanuts. Spread over crust. Cover and refrigerate for 1 hour., In a microwave, melt chocolate chips and remaining cream; stir until smooth. Spread over caramel layer. If desired, sprinkle with additional peanuts. Cover and refrigerate for 1 hour or until serving.