Not much is happening in my tiny kitchen at the moment, especially because the baking euphoria is gearing up for December.
This year I’m making an advent calendar, starting of course the 1st Sunday in Advent. 🎄🎁
Until then, this is a cake that doesn’t need to be baked. It can be described as snickers-like and with plenty of with salted … caramel.
CARAMEL TART WITH PEANUTS
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:
1 (397 G) TIN CARAMELIZED MILK/DULCE DE LECHE
25 G BUTTER
50 G SUGAR
1 TBSP. FLAKY SALT
100 G SALTED PEANUTS
Melt butter and sugar in a saucepan at medium heat.
Add the caramelized milk/dulce de leche and cook the mixture, while stirring with a whisk until it begins to bubble.
Set the timer to 5 minutes and keep stirring, especially at the sides where the caramel can burn. It will thicken and when the timer rings, remove the pan from the heat and allowed to cool off. When the caramel doesn’t bubble any kore, you should be able to make a path with a spoon through it and the bottom of the pan will be visible.
Pour peanuts over the tart shell in an even layer.
Pour the caramel 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 so that the caramel can set and cool.
150G MILK CHOCOLATE
25 G BUTTER
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.