Short Description

A crisp buttery tart shell filled with a rich layer of salted peanut caramel and finished with a smooth, glossy dark chocolate ganache. This decadent French-inspired dessert delivers the perfect harmony of crunch, sweetness, and deep chocolate intensity.

Why You’ll Love This Recipe

This chocolate, peanut & caramel tart is a true indulgence, offering layers of texture and flavor in every bite. The buttery, golden tart shell provides a crisp foundation for a gooey peanut caramel center, balanced by the velvety richness of dark chocolate ganache. It’s elegant enough for entertaining and special occasions, yet straightforward enough for experienced home bakers to enjoy crafting. Sweet, salty, crunchy, and smooth—it’s a sophisticated twist on the classic candy bar flavors.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the tart crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1 egg yolk
• 1–2 tablespoons cold water

For the caramel peanut layer:

• 1/2 cup granulated sugar
• 2 tablespoons water
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter
• 1/4 teaspoon sea salt
• 3/4 cup roasted salted peanuts

For the chocolate ganache:

• 3/4 cup heavy cream
• 6 oz dark chocolate, chopped
• 1 tablespoon butter (optional, for shine)

Directions

1. Make the crust: In a food processor, pulse together the flour and powdered sugar. Add the cubed butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and enough cold water (1–2 tablespoons) just until the dough comes together.
2. Turn the dough out onto a lightly floured surface, shape into a flat disk, wrap in plastic, and chill for 30 minutes.
3. Roll out the chilled dough and press it evenly into a 9-inch tart pan. Prick the base with a fork and chill again for 15 minutes.
4. Preheat the oven to 350°F (175°C). Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, then bake for another 10 minutes or until golden and fully baked. Let the tart shell cool completely.
5. Make the caramel: In a saucepan over medium heat, combine the sugar and water. Cook without stirring until the mixture turns a deep amber color. Remove from heat and carefully stir in the cream, butter, and salt (it will bubble vigorously). Stir until smooth, then fold in the peanuts.
6. Pour the peanut caramel into the cooled tart shell. Spread evenly and allow to cool until just set.
7. Make the ganache: Heat the heavy cream in a small saucepan until just simmering. Pour it over the chopped chocolate in a heatproof bowl. Let sit for 1–2 minutes, then stir until smooth. Add the butter if using, and stir until fully melted and glossy.
8. Pour the ganache over the caramel layer and smooth the surface. Chill the tart for 1–2 hours, or until the ganache is fully set.
9. Slice and serve chilled or at room temperature.

Servings and Timing

Servings: 8 servings
Prep Time: 30 minutes
Cooking Time: 25 minutes
Total Time: 1 hour 55 minutes (including chilling)
Calories per Serving: 430 kcal

Variations

• Nut Options: Substitute peanuts with roasted almonds, pecans, or hazelnuts for a different flavor profile.
• Salted Caramel Finish: Sprinkle additional flaky sea salt over the ganache before it sets.
• Gluten-Free Crust: Use a gluten-free tart crust recipe or almond flour-based crust for dietary preferences.
• Chocolate Swirl: Swirl a touch of white or milk chocolate into the dark ganache for a marbled look.
• Mini Tarts: Prepare in mini tart pans for individual servings—reduce baking time accordingly.

Storage/Reheating

Storage: Store the tart in an airtight container in the refrigerator for up to 4 days.
Freezing: You can freeze the whole tart or slices for up to 1 month. Wrap tightly in plastic wrap and foil before freezing. Thaw in the refrigerator overnight before serving.
Reheating: Not required. Serve chilled or at room temperature.

FAQs

Can I make the tart crust without a food processor?

Yes, you can cut the butter into the flour and sugar using a pastry cutter or your fingertips until the mixture resembles breadcrumbs.

What kind of chocolate is best for ganache?

Use high-quality dark chocolate with at least 60–70% cocoa content for a rich, balanced flavor.

How do I prevent the caramel from hardening too much?

Avoid overcooking the caramel. Stir in the cream and butter as soon as the sugar turns amber to keep it soft and chewy.

Can I use store-bought caramel?

Yes, but ensure it’s thick and not too runny. Warm it slightly before mixing in the peanuts.

How can I make this tart ahead of time?

Bake the tart shell and prepare the caramel a day in advance. Assemble with ganache the next day and chill before serving.

Is the butter in ganache necessary?

No, but it adds shine and a silkier texture. It’s especially useful if the ganache will be displayed or sliced cleanly.

How do I cut the tart cleanly?

Use a sharp knife dipped in hot water and wiped dry before slicing. This helps cut through the ganache without dragging.

Can I reduce the sweetness?

Use bittersweet chocolate for the ganache and slightly reduce the sugar in the caramel if preferred.

What can I serve with this tart?

A dollop of whipped cream, a scoop of vanilla ice cream, or fresh berries pair wonderfully with the richness of the tart.

Can I make this tart nut-free?

Yes, simply omit the peanuts or replace them with a nut-free crunchy substitute like toasted sunflower seeds or puffed rice.

Conclusion

The chocolate, peanut & caramel tart is a luxurious dessert that combines bold flavors and irresistible textures. From the buttery crust to the salted caramel peanut layer and rich ganache topping, every element complements the next in perfect harmony. Whether you’re baking for a dinner party, holiday, or a decadent weekend treat, this tart delivers an unforgettable experience in every bite.

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