Caramel Peanut Chocolate Tart

**Caramel Peanut Chocolate Tart**

*A Sweet and Salty Sensation with a Buttery Crust and Gooey Layers of Goodness*

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### Introduction

If you’re a fan of Snickers bars or crave the indulgent trio of chocolate, caramel, and peanuts, this **Caramel Peanut Chocolate Tart** is your dream dessert. With its crisp, buttery tart shell, a thick and chewy homemade caramel packed with salty roasted peanuts, and a rich dark chocolate ganache topping, this dessert balances sweetness with nuttiness and decadence with crunch. Each bite offers layers of contrasting textures and flavors that make it perfect for special occasions, celebrations, or simply treating yourself.

This tart is as beautiful as it is indulgent, and while it looks like something from a high-end bakery, it's surprisingly achievable at home with basic tools and a little patience. Ready to impress? Let’s dive into the full recipe.

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### Ingredients

#### For the Tart Crust:

* 1 ¼ cups all-purpose flour

* ¼ cup powdered sugar

* ½ teaspoon salt

* ½ cup (1 stick) unsalted butter, cold and cubed

* 1 large egg yolk

* 1–2 tablespoons ice water

#### For the Caramel Peanut Layer:

* 1 cup granulated sugar

* ¼ cup water

* ½ cup heavy cream, warmed

* 4 tablespoons unsalted butter

* ½ teaspoon vanilla extract

* ¼ teaspoon salt

* 1 ¼ cups salted roasted peanuts (roughly chopped if desired)

#### For the Chocolate Ganache:

* 6 oz bittersweet or dark chocolate, chopped

* ½ cup heavy cream

* 1 tablespoon unsalted butter

* Sea salt flakes (for garnish, optional)

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### Equipment Needed

* 9-inch tart pan (preferably with a removable bottom)

* Food processor (optional, for tart dough)

* Saucepan

* Mixing bowls

* Whisk and spatula

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### Instructions

#### Step 1: Prepare the Tart Crust

1. **Mix the dry ingredients**: In a medium bowl (or food processor), whisk together the flour, powdered sugar, and salt.

2. **Cut in the butter**: Add cold cubed butter and use a pastry cutter or your fingertips to rub it into the flour until it resembles coarse crumbs. If using a food processor, pulse until you get small pea-sized bits.

3. **Add egg yolk and water**: Mix in the egg yolk and add ice water one tablespoon at a time until the dough comes together. It should be soft but not sticky.

4. **Chill the dough**: Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.

5. **Prebake the crust**: Roll out the chilled dough and press it into your tart pan. Prick the bottom with a fork. Line with parchment paper and pie weights or dried beans. Bake at 375°F (190°C) for 15 minutes, remove weights, and bake another 8–10 minutes until golden. Cool completely.

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#### Step 2: Make the Caramel Peanut Filling

1. **Heat the sugar**: In a medium saucepan, combine the granulated sugar and water. Cook over medium heat without stirring until the sugar dissolves and begins to caramelize. Swirl the pan gently but do not stir.

2. **Watch for color change**: Once the caramel turns a deep amber color, remove from heat.

3. **Add cream and butter**: Carefully whisk in the warm heavy cream and butter (be cautious as the mixture will bubble vigorously). Stir until smooth.

4. **Finish and add peanuts**: Stir in vanilla, salt, and peanuts. Allow the mixture to cool for 5–10 minutes before pouring it into the cooled tart crust.

5. **Chill to set**: Refrigerate the caramel layer for about 30 minutes until slightly firm.

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#### Step 3: Make the Chocolate Ganache

1. **Heat the cream**: In a small saucepan or microwave-safe bowl, heat the heavy cream just until it starts to simmer.

2. **Combine with chocolate**: Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.

3. **Add butter**: Stir in the butter for added shine and smoothness.

4. **Top the tart**: Pour the ganache over the set caramel layer. Tilt the tart gently to ensure even coverage.

5. **Chill again**: Refrigerate for at least 1 hour or until the ganache is set.

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### Final Touches and Serving

* **Garnish**: Sprinkle the top with flaky sea salt, chopped peanuts, or drizzle extra caramel if desired.

* **Slice and serve**: Use a sharp knife dipped in hot water and wiped dry between slices to get clean cuts.

* **Storage**: Store the tart in the refrigerator, covered, for up to 5 days. Bring to room temperature for 10–15 minutes before serving for best texture.

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### Tips for Success

* **Don’t rush the caramel**: Let the sugar caramelize fully to develop that deep, rich flavor, but don’t let it burn.

* **Use high-quality chocolate**: Since ganache is such a prominent part of the tart, good chocolate makes all the difference.

* **Make ahead**: This tart is a perfect make-ahead dessert—it gets better as it chills!

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### Variations

* **Add a layer of peanut butter** between the caramel and chocolate for extra richness.

* Use **dark roasted peanuts** or even cashews for a twist on the flavor profile.

* Make it **gluten-free** by using a gluten-free flour blend in the crust.

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### Conclusion

This **Caramel Peanut Chocolate Tart** is everything you want in a dessert—creamy, crunchy, sweet, salty, and chocolatey. It’s a sophisticated take on a candy bar, packaged in a beautiful tart that’s worthy of birthdays, dinner parties, or a special night in. Once you’ve made it, don’t be surprised if it becomes your signature dessert—because who can resist caramel and peanuts wrapped in rich chocolate?

Would you like a printable PDF or tips for turning this into mini tartlets?