An updated version of an old recipe. An easy and delicious Snickers-like tart, which doesn’t require an oven, but a fair amount of time in the fridge. The caramel is nice and chewy, and together with peanuts and oreos, the tart is a good blend of sweet and salty, crunchy and chewy.
CARAMEL TART WITH PEANUTS
10-12 SERVINGS
TART BASE:
250 G OREOS
85 G BUTTER
Blend Oreos to crumbs.
Melt the butter and blend the two things together.
Press the mixture well into a rectangular loose bottomed tart tin and well up the sides to form a tart shell.
Place the tart in the fridge till the base has set.
CARAMEL AND PEANUT LAYER:
200 G HEAVY CREAM(38%)
100 G SUGAR
120 G GLUCOSE SYRUP
140 G CALLEBAUT GOLD CHOCOLATE
2 TSP VANILLA SUGAR
1/4 TSP FINE SALT
100 G COLD BUTTER, CUBED
Cook all ingredients, except for butter and salt in a pot over medium-high heat, until it starts to thicken. About 10 minutes.
Remove the pot for the heat and stir in butter until combined.
Add salt.
Pour peanuts over the tart shell in an even layer.
Pour the warm caramel fudge over the peanuts and tap the tart tin lightly against the table, so any air holes are removed.
Place the tart in the fridge for at least one hour until the caramel is set and cooled.
CHOCOLATE:
100 G MILK CHOCOLATE
30 G BUTTER
CHOPPED SALTED PEANUTS
Finely chop the chocolate and melt it with the butter.
Spread it over the caramel and sprinkle with large flakes of salt.
Put in the fridge until the chocolate has set.
Carefully loosen the tart from the tin and serve.