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Snickers Tart

Ingredients

Crust

  • 95 g Butter 95 g, cool and cubed
  • 190 g Flour
  • 45 g Salted peanuts
  • 15 g Brown sugar
  • 1 tbsp Vanilla
  • 1 Egg
  • 1-2 tbsp Water (if needed)

Caramel

  • 225 g Sugar
  • 180 g Cream
  • 20 g Butter
  • 1/2 tbsp Salt
  • 2 tbsp Smooth peanut butter full

Chocolate

  • 180 g Semisweet chocolate
  • 90 ml Cream
  • 13 g Butter

Instructions

  • In a food processor, whiz the salted peanuts until the texture is ground but rough. Then add the butter, flour, vanilla, egg, and sugar. Blitz a couple of times until mixed. Then gradually add the water until a dough forms. You may not need the entire 2 tablespoons. Wrap the dough in cling film and chill for 30 - 60 mins. Then spread in a 9” tart pan and bake for 22 minutes or until golden in a preheated oven at 180 degrees C.
  • While the dough is chilling, make the caramel. Heat the sugar in a pan until it begins to melt, then simmer and start mixing until it all melts and gets a nice golden color. Then add the butter, it will bubble and you should mix quickly. Then add the cream VERY gradually. Keep on mixing until it’s homogeneous and you have no clumps. Add the salt and cool for 10 minutes then stir the peanut butter in.
  • If you’re in a rush, I advise to start with the chocolate and let it rest, then begin with the crust. Heat the cream and then add the chopped chocolate. Leave for 5 minutes then mix vigorously. Add the butter. If the texture of the chocolate seems to split, add 1 to 2 TB of cream, gradually until it comes together again. Cover and let it cool on the counter for a couple of hours.
    Take the cooled tart base and add the caramel, refrigerate while the chocolate rests. Then before serving add the chocolate and sprinkle with sea salt if desired. Serves 12 and is great for parties and BBQ’s. Let me know if you have any questions or comments. Would love to see what you’ve made too!