Chocolate Peanut Butter Tart With Caramel-Peanut Glaze Recipe

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Chocolate Peanut Butter Tart With Caramel-Peanut Glaze
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Ingredients
17
Count
Nutrition
885
Calories
Total time
270
Minutes
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Ingredients:

Directions:

  1. For Crust:.
  2. Dump prepared pie crusts into a gallon size Ziploc bag and crush until it is all crumbs.
  3. Add melted butter and mix thoroughly until all crumbs are moistened.
  4. Press into bottom and up sides of a 9 fluted tart pan with removable bottom.
  5. Bake crust in 350°F oven for 10 minutes.
  6. For Filling:.
  7. Stir 1/3 cup brown sugar, 3 Tbs cream, and butter in medium sauce pan over medium heat until sugar dissolves. Cool completely.
  8. Using electric mixer, beat cream cheese, peanut butter, and vanilla in medium bowl until smooth. Stir in brown sugar mixture.
  9. 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.
  10. Transfer to crust and smooth top with spatula.
  11. Chill until set, about 3 hours.
  12. For Caramel-Peanut Glaze:.
  13. 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.
  14. Stir in remaining 2 Tbsp cream and 3/4 cup of peanuts.
  15. Cool just to lukewarm (about 15 minutes), then pour glaze atop filling, smoothing with a spatula.
  16. 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.
  17. 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).
  18. 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).
  19. Fill petals of the flower with chopped peanuts (you will probably not use all of the rest).
  20. Chill tart until set (about 30 minutes). Cut into wedges and serve.
  21. Note: Can be made up to 1 day ahead. Keep chilled.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 884.66 Kcal (3704 kJ)
Calories from fat 505.43 Kcal
% Daily Value*
Total Fat 56.16g 86%
Cholesterol 87.67mg 29%
Sodium 183.21mg 8%
Potassium 280.4mg 6%
Total Carbs 92.5g 31%
Sugars 27.86g 111%
Dietary Fiber 9.52g 38%
Protein 15.81g 32%
Vitamin C 0.2mg 0%
Vitamin A 0.3mg 9%
Iron 1.4mg 8%
Calcium 70.9mg 7%
Amount Per 100 g
Calories 504.68 Kcal (2113 kJ)
Calories from fat 288.34 Kcal
% Daily Value*
Total Fat 32.04g 86%
Cholesterol 50.01mg 29%
Sodium 104.52mg 8%
Potassium 159.96mg 6%
Total Carbs 52.77g 31%
Sugars 15.89g 111%
Dietary Fiber 5.43g 38%
Protein 9.02g 32%
Vitamin C 0.1mg 0%
Vitamin A 0.2mg 9%
Iron 0.8mg 8%
Calcium 40.4mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.6
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • high fiber

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