Peanut Caramel Tart with Chocolate Glaze is a delightful dessert that brings together buttery, crumbly pastry with a rich, nutty caramel filling, and a smooth chocolate glaze. This dessert is perfect for special occasions, parties, or when you simply want to indulge in a decadent treat. The sweet caramel combined with crunchy peanuts and silky chocolate creates an irresistible combination of flavors and textures. With just the right balance of sweetness, saltiness, and creaminess, this tart is sure to become a favorite in your dessert repertoire.

Full Recipe:

Ingredients

For the Tart Crust:

• Flour – 180 g
• Baking powder – 1 tsp
• Salt – a pinch
• Butter – 100 g (cold, cut into cubes)
• Icing sugar – 30 g
• Egg – 1 pc

For the Caramel:

• Sugar – 150 g
• Butter – 20 g
• Cream (33%) – 150 g
• Peanuts – 100 g (unsalted, roasted)
• Salt – a pinch

For the Chocolate Glaze:

• Chocolate – 80 g (dark or semi-sweet)
• Vegetable oil – 1 tsp

Step-by-Step Instructions

Step 1: Prepare the Tart Crust

1. Mix the dry ingredients:
   In a medium bowl, whisk together 180 g of flour, 1 tsp of baking powder, and a pinch of salt. Set this dry mixture aside.
2. Cream the butter and sugar:
   In another bowl, beat 100 g of cold butter and 30 g of icing sugar together until light and creamy. You can use an electric mixer for this step to ensure that the butter is well incorporated.
3. Add the egg:
   Crack 1 egg into the butter mixture and continue to beat until fully combined. The egg will bind the dough together.
4. Combine wet and dry ingredients:
   Slowly add the dry flour mixture to the wet butter mixture. Mix until the dough comes together. If the dough seems too dry, add a tablespoon of cold water, but avoid overmixing to ensure a tender crust.
5. Form and chill the dough:
   Once the dough forms a ball, wrap it in plastic wrap and refrigerate for 30 minutes. This will make it easier to roll out and shape.
6. Roll out the dough:
   After chilling, remove the dough from the refrigerator. On a lightly floured surface, roll out the dough to about ¼ inch thickness. Carefully transfer the rolled-out dough to a tart pan, pressing it into the edges and trimming any excess dough.
7. Blind bake the tart crust:
   Preheat your oven to 180°C (356°F). Line the tart shell with parchment paper and fill it with baking weights or dried beans to prevent the crust from puffing up. Bake the crust for 15-20 minutes until golden brown. Remove the weights and parchment paper for the last 5 minutes of baking to allow the bottom to brown. Set the baked crust aside to cool.

Step 2: Make the Caramel

1. Melt the sugar:
   In a heavy-bottomed saucepan, melt 150 g of sugar over medium heat, stirring occasionally. The sugar will gradually dissolve and turn a deep amber color. Be patient, as this process can take a few minutes.
2. Add the butter:
   Once the sugar has melted and reached a caramel color, carefully stir in 20 g of butter. The mixture will bubble up, so be cautious.
3. Add the cream:
   Slowly pour in 150 g of cream, stirring continuously to avoid lumps. Continue cooking the caramel until it is smooth and slightly thickened.
4. Add salt and peanuts:
   Stir in a pinch of salt and 100 g of roasted peanuts. Allow the caramel to cool slightly, then pour it into the baked tart crust, spreading it evenly.

Step 3: Prepare the Chocolate Glaze

1. Melt the chocolate:
   In a microwave-safe bowl or over a double boiler, melt 80 g of chocolate until smooth and glossy. If using a microwave, heat in 20-second intervals, stirring between each to avoid burning the chocolate.
2. Add the vegetable oil:
   Once the chocolate is melted, stir in 1 tsp of vegetable oil. This helps create a shiny and smooth glaze.
3. Pour the glaze:
   Pour the chocolate glaze over the caramel and peanut layer, spreading it evenly with a spatula. Let the tart cool completely so that the chocolate glaze sets.

Step 4: Serve and Enjoy

1. Chill the tart:
   Place the tart in the refrigerator for at least 1 hour to allow the caramel to firm up and the chocolate glaze to set.
2. Slice and serve:
   Once the tart has chilled, remove it from the refrigerator and carefully slice it into portions. The tart can be served as-is, or garnished with a sprinkle of sea salt or a drizzle of extra melted chocolate for an added touch.

Cooking Tips

• Keep the butter cold: When making the tart dough, it’s essential to use cold butter to ensure a flaky crust. If the butter gets too warm, the crust may become dense rather than light and crumbly.
• Prevent burnt caramel: When making the caramel, keep an eye on the sugar as it melts. If it cooks too long, it can quickly go from golden brown to burnt, which will make the caramel taste bitter. Remove from heat once the sugar reaches a deep amber color.
• Peanut options: If you prefer, you can substitute the peanuts with other nuts like almonds, walnuts, or pecans. Make sure the nuts are roasted for added flavor and crunch.
• Smooth chocolate glaze: For a smoother chocolate glaze, ensure the chocolate is completely melted before adding the vegetable oil. The oil gives the glaze a glossy finish and keeps it from cracking when cutting the tart.

Storage

• In the refrigerator: Store the tart in an airtight container in the refrigerator for up to 5 days. The caramel will stay firm, and the tart will remain fresh.
• In the freezer: This tart can be frozen for up to 1 month. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.

Nutritional Facts (Per serving, based on 8 servings)

• Calories: Approximately 380 kcal
• Protein: 5g
• Carbohydrates: 40g
• Fat: 22g
• Fiber: 2g
• Sugars: 30g
• Sodium: 100mg
• Calcium: 6% of the recommended daily intake
• Iron: 10% of the recommended daily intake

FAQs

1. Can I make this tart ahead of time?
   Yes, you can make the tart a day in advance. Store it in the refrigerator, and it will be ready to serve the next day. The caramel and chocolate glaze will firm up beautifully overnight.
2. Can I use milk chocolate instead of dark chocolate for the glaze?
   Absolutely! Milk chocolate will give the tart a sweeter, creamier finish. You can also try a combination of milk and dark chocolate for a balanced flavor.
3. What other nuts can I use?
   You can use any type of nut, such as almonds, walnuts, or pecans. Just be sure to roast the nuts beforehand to bring out their flavor.
4. How do I prevent the tart dough from shrinking?
   To prevent the dough from shrinking during baking, chill the dough in the refrigerator for at least 30 minutes before baking. Also, make sure not to overwork the dough when mixing and rolling it out.
5. Can I use salted peanuts?
   Yes, you can use salted peanuts, but be mindful of the added salt. You may want to reduce or omit the additional pinch of salt in the caramel to avoid an overly salty tart.

Conclusion
Peanut Caramel Tart with Chocolate Glaze is a deliciously indulgent dessert that combines rich caramel, crunchy peanuts, and a smooth chocolate glaze in a buttery tart crust. Perfect for any special occasion or simply as a sweet treat, this tart is sure to impress both family and friends. Its balance of sweetness, nuttiness, and rich chocolate flavor makes every bite satisfying. Follow this step-by-step recipe to create a showstopping dessert that’s both elegant and comforting!