Double Chocolate Peanut Butter Honey Caramel Tart
Prep time: 
Cook time: 
Total time: 
Yield: 8 to 10 servings
 
Adapted from Godiva circa like 1990 something
ingredients:
Pate Brisee
  • 1½ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 10 tablespoons unsalted butter, cold, cut into cubes
  • 5 to 6 tablespoons ice water
Salted Peanut Caramel Layer*
  • ½ cup (1 stick) unsalted butter
  • ¼ cup honey
  • 1 cup lightly packed dark brown sugar
  • ⅓ cup heavy cream
  • 2 cups chopped, salted dry roasted peanuts (optional since some prefer just the caramel) **
Peanut Butter Layer
  • 1½ cups creamy peanut butter
  • 1 cup confectioners' sugar, sifted
Ganache topping #1
  • 9 ounces bittersweet, milk or semisweet chocolate (your preference), coarsely chopped
  • 1 tablespoon light corn syrup
  • ½ cup heavy cream
Ganache topping #2
  • 2½ ounces white chocolate, coarsely chopped
  • 2 to 3 tablespoons heavy cream
directions:
For the Pate Brisee
  1. In a food processor fitted with the metal blade, combine the flour, sugar, and salt and pulse 3 or 4 times, until blended. Scatter the butter cubes over the flour mixture and pulse 10 to 15 times, until the mixture resembles coarse meal. Pour 5 tablespoons of the ice water over the flour mixture and pulse about 15 times, or until the dough just starts to pull away from the side of the bowl. If the dough is still dry, add the remaining ice water 1 teaspoon at a time, pulsing 2 or 3 times. Make sure the dough isn't uniform. You want it raggedy, with decent sized bits of butter visible in the dough. This can also be done by hand, but you have to work quick, so the butter doesn't soften or melt, or use a pastry cutter.
  2. Lightly dust a work surface with flour. Scrape the dough onto the work surface and gently form into a round disk. Wrap well with plastic wrap, and refrigerate anywhere from 1 to 24 hours. (I didn't chill it at all, I rolled it out immediately and transferred it to the tart pan, crimping, then chilling for about ½ hour, but I had to have this before sunrise! That said, it came out flaky and wonderful, so no reason not to do it this way if you don't want to wait).
  3. Lightly dust your work surface with flour. again Remove dough from the refrigerator, unwrap and let sit for a few minutes. Roll the dough into a small round, lifting and rotating the dough a quarter turn after each roll. Dust underneath the dough with more flour if necessary, and continue rolling until the circle measures approximately 12 inches in diameter.
  4. Carefully roll the dough around the rolling pin and transfer it to a 10-inch fluted tart pan with a removable bottom or a 10-inch springform pan. Unroll the dough into the pan without stretching it. Lift the edges of the dough and gently press the dough into the bottom and up the side of the pan. Using scissors or a small sharp knife, trim the overhanging edge of the pastry to about ½ inch. Fold the edge of the dough over and press and crimp to form a decorative rim that extends about ¼ inch above the top of the tart pan. IF using a springform pan, no need to fold over and crimp the dough since it will not extend over the top of the pan.
  5. Refrigerate the tart shell for 20 to 30 minutes, until firm.
  6. Position a rack in the lower third of the oven and preheat to 450 degrees. Line the tart shell with a piece of aluminum foil or parchment paper, leaving a 1-inch overhang. Fill it with dried beans, rice or pie weights. Bake the tart shell for 5 minutes. Lower the oven temperature to 350 degrees. and continue baking for 10 minutes. Using the aluminum foil overhang as handles, remove the foil and beans. Bake the tart shell for 8 to 10 minutes longer, until lightly golden in color. Transfer the tart pan to a wire rack and let the tart shell cool completely.
For the Salted Peanut Caramel Layer *
  1. In a small heavy saucepan melt the butter over low heat. Add the honey and brown sugar, stirring until the sugar dissolves. Bring to a boil over medium-high heat. Continue to boil, without stirring, for about 1 minute. Add the heavy cream and stir to combine. Remove the pan from the heat. Stir in the peanuts until well coated with the mixture. Place the tart shell on a large baking sheet.
  2. Scrape the mixture into the pre-baked tart shell, spreading it as evenly as possible over the bottom of the pastry shell. Continue baking the tart in the preheated 350 degree oven for 20 to 25 minutes or until the filling is bubbly all over. Transfer the tart pan to a wire rack and let the tart cool completely.
For the Peanut Butter Layer
  1. In the bowl of a stand mixer using the wire whip attachment, or using electric beaters, beat the peanut butter with the confectioners' sugar at low speed for 1 minute. Increase the speed to medium-high and continue beating the mixture 3 to 4 minutes or until fluffy and light in color.
  2. With a spatula spread the peanut butter topping completely over the cooled caramel peanut layer.
For the Chocolate Ganache Topping
  1. Place the chocolate in a medium bowl. In a small saucepan over medium-high heat, bring the cream and corn syrup to a gentle boil. Pour the hot cream/corn syrup over the chocolate. Allow the mixture to stand for 30 seconds to melt the chocolate. Gently whisk until smooth.
  2. Pour the chocolate over the tart and spread evenly with a spatula.
For the White Chocolate Ganache Drizzle
  1. Place the chocolate in a medium bowl. In a small saucepan over medium-high heat, bring the cream to a gentle boil (OR, microwave it in a pyrex measuring cup, since it's such a small amount). Pour the hot cream over the chocolate. Allow the mixture to stand for 30 seconds to melt the chocolate. Gently whisk until smooth.
  2. Drizzle the white chocolate all over the dark chocolate ganache, any way you want. Let set in the fridge for about an hour or more.
notes:
* The ingredient amounts for the caramel nut layer just about filled a whole 9-inch tart pan, leaving barely any room for the peanut butter filling and ganache toppings without serious overflow. This is why I changed the tart pan size to 10-inch, When I used the 9-inch, I removed almost half of the caramel and cooked it to the soft crack stage (290 F) to make awesome, chewy salted peanut caramel candy to top the tart. However, if you use a larger tart pan, 10 or 11-inch instead of 9-inch, OR a 9 or 10-inch springform pan, you shouldn't have this problem. If you do, you can always cut the salted peanut caramel recipe in half, OR, do what I did, and make some candy!
** Of course you can omit the salted peanuts in the caramel filling for just a simple, pure and gooey caramel base! Just as good!
Recipe by parsley sage sweet at https://www.parsleysagesweet.com/2008/09/16/i-must-have-chocolate-and-peanut-butter/