Caramel Peanut Mini Tarts Recipes

CARAMEL PEANUT MINI TARTS

Steps:

• Heat oven to 350°F.
• Combine flour, butter and cream cheese in bowl; beat at medium speed until dough forms.
• Shape dough into 24 balls. Press each into bottom and up sides to the top edge of 24 ungreased mini muffin pan cups.
• Combine candy bars and 2 tablespoons whipping cream in medium microwave-safe bowl. Microwave 1 minute; stir. Continue microwaving 15-30 seconds, stirring every 15 seconds, until mixture is melted and well mixed; set aside.
• Combine egg yolks and sugar in bowl; beat at medium speed until pale yellow and thickened. Add to melted candy mixture until well mixed. Spoon about 2 teaspoons filling into each crust.
• Bake 24-26 minutes or until filling is puffed and crust is lightly browned. Run tip of knife around edge of each tart to loosen sides. Cool in pan 10 minutes. Carefully lift tarts out of pans to cooling rack. Cool completely.
• Combine chocolate chips and 1/4 cup whipping cream in bowl. Microwave 45-60 seconds, stirring every 15 seconds, until mixture is melted and completely smooth. Spoon about 1 teaspoon chocolate mixture onto each tart. Top with whole peanut, if desired.

TINY CARAMEL TARTS

Steps:

• In 10-inch heavy skillet, heat 1 cup of the sugar over medium heat 6 to 8 minutes, stirring constantly, until sugar is melted and golden brown. Stir in butter until melted. Remove from heat.
• In 3-quart heavy saucepan, stir together flour, egg yolks, milk and remaining 1 cup sugar with wire whisk. Heat to simmering over low heat, stirring constantly. Add melted sugar mixture; cook 1 to 2 minutes, stirring constantly, until thickened. Spoon mixture into large bowl. Cover; refrigerate 4 hours.
• To serve, spoon caramel mixture into phyllo shells; top with whipped cream.

PEANUT, CARAMEL, AND CHOCOLATE TART

Steps:

• Preheat oven to 350 degrees. Make the chocolate crust: Combine cookie crumbs, granulated sugar, and 1/4 teaspoon salt in a bowl. Stir in butter. Press mixture into bottom and 2 1/2 inches up sides of 9-inch springform pan. Bake until dry and firm, 8 to 10 minutes. Let cool.
• Make the caramel sauce: Heat granulated sugar and water in a medium saucepan over medium-high heat, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming, until medium amber, about 10 minutes. Remove from heat, and carefully add heavy cream (mixture will bubble and steam). Return to heat, and bring to a boil, making sure caramel that seized up when cream was added melts. Transfer to a bowl, and stir in creme fraiche. Refrigerate until cool but still pourable, about 45 minutes. Fold in peanuts.
• Meanwhile, make the peanut butter mousse: Beat cream cheese and confectioners' sugar with a mixer on medium-high speed until pale and fluffy. Beat in 1/2 teaspoon salt. Add peanut butter and vanilla, and beat until combined. Whisk heavy cream in a separate bowl until medium-stiff peaks form. Fold one-third of the whipped cream into peanut butter mixture. Fold in remaining whipped cream in 2 additions.
• Assemble the tart: Pour caramel sauce into cooled chocolate crust. Gently spread peanut butter mousse over caramel in an even layer, making sure they don't blend together. Refrigerate for 30 minutes.
• Make the chocolate ganache: Place chocolate in a small heatproof bowl. Bring cream to a simmer in a small saucepan over medium-high heat. Pour cream over chocolate, and let stand for 1 minute. Whisk to combine. (Use immediately.)
• Remove tart from refrigerator, and pour in ganache to cover surface. Refrigerate for at least 30 minutes.