Salted Peanut Caramel Chocolate Tart

Ingredients

Tick the ingredients as you go

• 1 and 3/4 cups (220g) salted roasted peanuts, divided
• 1 cup (125g) all-purpose flour, spooned and leveled
• 2 Tablespoons (25g) light brown sugar
• 1/4 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, cold and cubed
• 3 Tablespoons (45ml) ice water
• 1 cup (290g) salted caramel sauce
• 6 ounces milk or semi-sweet chocolate, coarsely chopped
• 2 Tablespoons (31g) creamy peanut butter
• Optional toppings: chopped peanut-caramel candy bar, crushed peanuts, extra caramel

Instructions

1. 1

   Crust: heat the oven to 350°F (177°C). In a food processor, pulse 3/4 cup of the peanuts with the flour, brown sugar and salt until it looks like coarse meal. Add the cold butter and pulse until the pieces are about pea-sized. Tip the mixture into a large bowl and drizzle in the 3 Tablespoons of ice water a little at a time, stirring, using only as much as you need for the dough to clump together. With floured fingers or the floured bottom of a measuring cup, press the dough very firmly into the tart pan. Line it with foil or parchment and fill with pie weights; if you don't have weights, prick the crust all over with a fork instead.

   
2. 2

   Bake with the weights in for 18 to 20 minutes. Take the crust out and let it cool a little while you make the filling.

3. 3

   Filling: stir the remaining 1 cup of peanuts into the salted caramel. If your caramel was made in advance, warm it gently until pourable. Pour it into the crust.

   
5. 4

   Topping: melt the chocolate with the peanut butter over a double boiler, or in the microwave, stirring every 15 seconds, until silky. Spread it over the caramel layer and scatter on any optional toppings.

   
6. 5

   Chill the tart, uncovered, for 2 to 3 hours, until set. Keep leftovers in the refrigerator.