Cinnamon Caramel Peanut Butter Tart Recipes

CINNAMON-CARAMEL PEANUT BUTTER TART

Steps:

• Preheat oven to 325°. In a small bowl, mix crushed cookies and butter. Press mixture onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 7-9 minutes or until edges are lightly browned. Cool on a wire rack., In a small saucepan over medium-low heat, melt peanut butter chips and peanut butter with caramel topping and cinnamon; stir until smooth. Transfer to a large bowl; cool to lukewarm (90°), about 25-30 minutes., In a small bowl, beat cream until stiff peaks form. Fold a third of the whipped cream into peanut butter mixture, then fold in remaining whipped cream; spread over crust. Refrigerate, covered, at least 4 hours or overnight., Serve with sweetened whipped cream; sprinkle with peanuts.

CHOCOLATE PEANUT BUTTER TART WITH CARAMEL-PEANUT GLAZE

Steps:

• For Crust:.
• Dump prepared pie crusts into a gallon size Ziploc bag and crush until it is all crumbs.
• Add melted butter and mix thoroughly until all crumbs are moistened.
• Press into bottom and up sides of a 9" fluted tart pan with removable bottom.
• Bake crust in 350°F oven for 10 minutes.
• For Filling:.
• Stir 1/3 cup brown sugar, 3 Tbs cream, and butter in medium sauce pan over medium heat until sugar dissolves. Cool completely.
• Using electric mixer, beat cream cheese, peanut butter, and vanilla in medium bowl until smooth. Stir in brown sugar mixture.
• Using electric mixer, beat remaining 2 Tbsp brown sugar and 1/4 cream in another medium bowl until peaks form. Fold into peanut butter mixture.
• Transfer to crust and smooth top with spatula.
• Chill until set, about 3 hours.
• For Caramel-Peanut Glaze:.
• Stir brown sugar, butter, 1/4 cup water, 2 Tbs cream, and corn syrup in heavy medium sauce pan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until candy thermometer registers 238°F (about 7 minutes). Remove from heat.
• Stir in remaining 2 Tbsp cream and 3/4 cup of peanuts.
• Cool just to lukewarm (about 15 minutes), then pour glaze atop filling, smoothing with a spatula.
• Melt chocolate chips and pour into a Ziploc bag. Cut a small piece off one corner of the bag and drizzle the chocolate onto the tart in a spiral pattern, starting in the center. You should still have some chocolate left over.
• Using a knife, trace a line from the center of the tart to the edge 8 times, spacing evenly. In between those line, trace lines from the edge of the tart to the center. You should have 16 lines total, resulting in a web pattern (see picture).
• Using remaining melted chocolate, trace the lines of the "web" near the center of the tart to create a flower-like pattern. Pipe some chocolate in the center as well for the middle of the flower (see picture).
• Fill "petals" of the flower with chopped peanuts (you will probably not use all of the rest).
• Chill tart until set (about 30 minutes). Cut into wedges and serve.
• Note: Can be made up to 1 day ahead. Keep chilled.

PEANUT BUTTER TART WITH CARAMEL-PEANUT GLAZE

Steps:

• For crust:
• Blend first 3 ingredients in processor to combine. Add butter; using on/off turns, cut in until coarse meal forms. Add egg yolk, cream, and vanilla extract; process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour and up to 1 day.
• Preheat oven to 350°F. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to 9-inch fluted tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce dough all over with fork; freeze 15 minutes.
• Bake crust until golden brown, about 25 minutes. Transfer to rack and cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)
• For filling:
• Stir 1/3 cup brown sugar, 3 tablespoons cream, and butter in medium saucepan over medium heat until sugar dissolves. Cool completely.
• Using electric mixer, beat cream cheese, peanut butter, and vanilla in medium bowl until smooth. Stir in brown sugar mixture.
• Using electric mixer, beat remaining 2 tablespoons brown sugar and 1/4 cup cream in another medium bowl until peaks form. Fold into peanut butter mixture. Transfer to crust; smooth top with spatula. Chill until set, about 3 hours.
• For caramel-peanut glaze:
• Stir brown sugar, butter, 1/4 cup water, 2 tablespoons cream, and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until candy thermometer registers 238°F, about 7 minutes. Remove from heat. Stir in remaining 2 tablespoons cream and peanuts. Cool just to lukewarm, about 15 minutes.
• Pour glaze atop filling, smoothing with spatula. Chill tart until set, about 30 minutes. (Can be made 1 day ahead. Keep chilled.) Cut into wedges and serve.

CARAMEL-PEANUT BUTTER MOUSSE TART

Steps:

• For crust:
• Mix flour and sugar in processor. Add butter; cut in using on/off turns until mixture resembles coarse meal. Add yolk, cream and vanilla; blend using on/off turns until dough begins to clump together. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes.
• Preheat oven to 350°F. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim edges. Freeze crust 15 minutes. Line with foil. Fill with dried beans or pie weights. Bake until sides are set, about 10 minutes. Remove foil and beans; bake crust until golden, piercing with toothpick if crust bubbles, about 20 minutes more. Cool completely on rack.
• For filling:
• Combine 1/3 cup sugar, 3 tablespoons cream and butter in heavy small saucepan. Stir over medium heat until sugar dissolves and butter melts. Pour into medium bowl and cool to room temperature. Add cream cheese, peanut butter and vanilla to brown sugar mixture. Using electric mixer, beat until smooth. Whisk remaining 1/4 cup cream with remaining 2 tablespoons brown sugar in small bowl to stiff peaks; fold into peanut butter mixture. Spoon filling into tart shell; smooth top. Refrigerate until firm, about 1 hour.
• For topping:
• Stir first 4 ingredients and 2 tablespoons cream in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium; stir slowly until clip-on candy thermometer registers 222°F, about 8 minutes. Remove from heat. Add 2 tablespoons cream and nuts. Let stand just until cool, about 20 minutes. Spoon over filling. Chill until set, at least 2 hours or overnight.
• Remove pan sides from tart. Transfer tart to platter. Sprinkle white chocolate around edges, if desired.

CARAMEL PEANUT FANTASY

Steps:

• In a small bowl, combine wafer crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 8-10 minutes. Cool on a wire rack., In a heavy saucepan, combine the caramels, candy bars, caramel topping and 1/4 cup cream; cook and stir over low heat until smooth and blended. Remove from the heat; stir in peanuts. Spread over crust. Cover and refrigerate for 1 hour., In a microwave, melt chocolate chips and remaining cream; stir until smooth. Spread over caramel layer. If desired, sprinkle with additional peanuts. Cover and refrigerate for 1 hour or until serving.

CINNAMON TART

Steps:

• Mix almonds and sugar; soften butter and work in well (like a pastry).
• Add egg whites & mix well.
• Add all but a scant tablespoon cinnamon and mix well.
• Pour mixture into pie shell.
• Mix a scant tablespoon sugar with reserved cinnamon and sprinkle over pie.
• Bake at 350F for 1 hour.