PEANUT BUTTER TART WITH CARAMEL-PEANUT GLAZE
Categories Milk/Cream Food Processor Mixer Nut Dessert Bake Kid-Friendly Cream Cheese Peanut Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12 servings
Number Of Ingredients 22
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.
PEANUT BUTTER CHOCOLATE TART
Anyone who loves peanut butter cups will be in heaven when they take a bite of this rich, sensational tart. While it looks spectacular, it is very easy to put together. -Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a food processor, place the wafers, peanut butter chips and sugar; cover and process until finely crushed. Stir in melted butter. Press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Refrigerate for 30 minutes., For filling, in a large bowl, beat peanut butter, butter and cream cheese until fluffy. Add the confectioners' sugar, corn syrup and vanilla; beat until smooth. Pour into crust. Refrigerate while making ganache., Place chocolate chips in a small bowl. In a small saucepan, bring the cream, sugar and corn syrup just to a boil. Pour over chips; whisk until melted and smooth. Pour over filling. Sprinkle with peanuts. Refrigerate for at least 2 hours.
Nutrition Facts : Calories 448 calories, Fat 32g fat (15g saturated fat), Cholesterol 48mg cholesterol, Sodium 299mg sodium, Carbohydrate 37g carbohydrate (23g sugars, Fiber 2g fiber), Protein 8g protein.
CINNAMON-CARAMEL PEANUT BUTTER TART
Peanut butter and cinnamon create a unique, upscale flavor combination. This rich and creamy creation is one of my daughter's favorites. Keep copies of the recipe handy-everyone wants it. -Mary Hawkes, Prescott, Arizona
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 411 calories, Fat 28g fat (12g saturated fat), Cholesterol 39mg cholesterol, Sodium 289mg sodium, Carbohydrate 36g carbohydrate (22g sugars, Fiber 3g fiber), Protein 7g protein.
CHOCOLATE PEANUT BUTTER TART WITH CARAMEL-PEANUT GLAZE
This tart was originally served at Zarela in NYC, NY. I swapped out the crust for a chocolate one and added the chocolate swirled on top. Enjoy! Note: Cooking time includes chilling time.
Provided by CookRachacha
Categories Tarts
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 890.5, Fat 67.2, SaturatedFat 28.2, Cholesterol 97.5, Sodium 756.1, Carbohydrate 67.9, Fiber 4, Sugar 43.9, Protein 12.8
PEANUT BUTTER CREAM TART
Categories Milk/Cream Mixer Chocolate Nut Dessert Bake Christmas Peanut Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- For crust:
- Preheat oven to 325°F. Butter 9-inch-diameter tart pan with removable bottom. Mix cookie crumbs and butter in medium bowl until moist clumps form. Press mixture onto bottom and up sides of prepared tart pan. Bake until set, about 10 minutes. Cool completely.
- For filling:
- Using electric mixer, beat cream cheese and peanut butter in large bowl until smooth. Using clean dry beaters, beat cream, powdered sugar, and vanilla to soft peaks in another large bowl. Whisk half of whipped cream mixture into peanut butter mixture. Fold in remaining whipped cream mixture. Transfer 3 tablespoons filling to small bowl and reserve. Spread remaining filling in crust.
- Melt chocolate in top of double boiler set over simmering water. Whisk in reserved 3 tablespoons filling. Immediately transfer chocolate mixture to pastry bag fitted with 1/8-inch plain tip. Pipe chocolate mixture in spiral atop filling. Using small sharp knife, begin at center and draw tip of knife toward edge of tart. Move knife over 2 inches; begin at edge and draw tip of knife toward center. Repeat to form web pattern. Chill until cold. (Can be made 2 days ahead. Keep chilled.) Cut tart into wedges and serve cold.
PEANUT BUTTER TART
The classic combination of peanut butter and milk chocolate in this no-bake dessert evokes a favorite candy, but its delicate texture will make your guests feel like sophisticated trick-or-treaters.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h20m
Yield Makes one 13 3/4-by-4 1/4-inch tart
Number Of Ingredients 7
Steps:
- Crust: Pulse graham crackers in a food processor until fine crumbs form. Add butter and pulse until mixture resembles wet sand. Press mixture into bottom and up sides of a 13 3/4-by-4 1/4-inch rectangular tart pan with removable bottom. Refrigerate while making filling.
- Filling: Prepare an ice-water bath. Place chocolate in a medium bowl. In a small saucepan, bring 1/2 cup cream to a boil over medium heat. Pour over chocolate and let stand 5 minutes. Whisk to combine. Set in ice-water bath until ganache is cool, whisking constantly. Once cool, remove from ice-water bath, and whisk until ganache is just thick enough to hold its shape; do not overbeat. Spread in bottom of prepared crust; refrigerate until set, 30 minutes.
- Process peanut butter, cream cheese, and condensed milk in food processor until smooth. Transfer to a bowl.
- Whip 3/4 cup cream to soft peaks. Add whipped cream to peanut butter mixture; whisk to combine.
- Spoon mixture into prepared crust; refrigerate 2 hours and up to overnight. Remove tart from refrigerator 10 minutes before serving. Whip remaining 1/2 cup cream. Top tart with dollops of whipped cream. Use a vegetable peeler to make chocolate curls for garnish.
PEANUT, CARAMEL, AND CHOCOLATE TART
You won't be able to resist a slice of this gooey yet crunchy dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h30m
Yield Makes one 9-inch tart
Number Of Ingredients 17
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.
PEANUT BUTTER GLAZE
This is a sweet peanut butter glaze, great on top of pastries or brownies and especially Danishes!
Provided by QTCHEF
Categories Desserts Frostings and Icings Dessert Glazes
Time 2m
Yield 6
Number Of Ingredients 3
Steps:
- Stir together the water, sugar, and peanut butter until smooth.
Nutrition Facts : Calories 70.1 calories, Carbohydrate 14.4 g, Fat 1.4 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 12.6 mg, Sugar 13.9 g
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- 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. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.
- Stir 1/3 cup brown sugar, 3 tablespoons cream, and butter in medium saucepan over medium heat until sugar dissolves. Cool completely.
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