{Caramel Peanut Butter Tarts} – Tarte cu unt de arahide
Serves:: 12
Chocolate crust:
  • 160g butter, softened
  • 45g powdered sugar
  • 2 eggs
  • 280 all-purpose flour
  • 35g cocoa powder
  • 1 pinch salt
  • ½ teaspoon baking powder
Caramel sauce:
  • 250g sugar
  • 159ml heavy cream
  • 40g butter
Dark chocolate ganache:
  • 150g dark chocolate (60%cocoa), chopped
  • 150ml heavy cream
  • 20g butter
  • 1 tablespoon brown sugar
Peanut butter mousse:
  • 240g cream cheese
  • 4 tablespoons peanut butter
  • 50g powdered sugar
  • 1 teaspoon vanilla extract
  • 200ml heavy cream, whipped
Chocolate crusts:
  1. Combine all the ingredients in a food processor and pulse until it comes together.
  2. Transfer the mixture on a floured working surface and knead it a few times to bring it together well.
  3. Roll the dough into a thin sheet (3-4mm) then cut rounds and place them into your mini tart molds, pressing them well on the bottom and sides of the molds.
  4. Punch the bottom of each crust with a fork to allow the steams to come out while baking and bake in the preheated oven at 350F (180C) for 15-20 minutes. Let them cool in the pan.
Caramel sauce:
  1. Melt the sugar over medium flame until it has an amber color.
  2. Bring the cream to the boiling point then pour it over the melted sugar, being careful as it foams up and it realeses hot steams.
  3. Keep the sauce over heat until smooth then remove from flame and stir in the butter.
  4. Mix well and allow the sauce to come to room temperature.
  5. Evenly distribute the sauce into each tart crust and place the crusts in the fridge to allow the caramel to set properly.
Dark chocolate ganache:
  1. Pour the cream in a saucepan and bring it to the boiling point.
  2. Remove from heat and stir in the sugar then add the chopped chocolate.
  3. Allow the mixture to rest for 5 minutes then mix until smooth and silky.
  4. Stir in the butter and mix well then allow the ganache to cool slightly.
  5. Pour the ganache over the caramel sauce and place back in the fridge until set.
Peanut butter mousse:
  1. In a bowl, mix the cream cheese, peanut butter and sugar.
  2. Stir in the vanilla then fold in the whipped cream.
  3. Spoon the mousse into a pastry bag fitted with a small round nozzle and pipe it over each tart.
  4. Place in the fridge at least 1 hour before serving.
  1. Use chopped salted peanuts and melted sugar to decorate.
Recipe by Pastry Workshop at https://pastry-workshop.com/caramel-peanut-butter-tarts-tarte-cu-unt-de-arahide/