* 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!