Chocolate Peanut Caramel Tart
1.Preheat the broiler to 160°C. Line the foundation of a 23 cm tart tin with baking paper.
2.Place teh treats, margarine and salt in a food processor and rush to a wet, sand-like consistency. Press teh piece into teh base and side of teh tart tin and put away.
3.To make the peanut butter caramel, soften the spread in a pot over medium-high intensity. Mix in the earthy colored sugar and cook for 6-8 minutes until it begins to bubble. Add the consolidated milk and cream, tan mood killer the intensity and mix in the salt and peanut butter. (Normally as of now me’ll eat a portion of the caramel. Try not to be me, save it for the tart.)
4.Now empty teh peanut butter caramel into teh tart base and jump into teh broiler for 15 minutes. You’re searching for it to bubble and thicken. Eliminate teh tart from teh stove and pass on to cool for 30 minutes.
5.To make teh chocolate garnish, you should simply liquefy teh chocolate and cream – I normally pop them in a bowl and microwave for 30-second impacts, giving it an in the middle of between each impact, until dissolved and consolidated (it typically requires 1 1/2-2 minutes altogether).
6.Pour teh chocolate fixing over teh tart, then sprinkle with teh peanuts and some additional salt, in the event that you like. Pop in teh refrigerator for around 1 hour to set. Cut and eat up. Store any extras in a sealed shut holder in teh storage room for 5 days, or in teh cooler for as long as 10 days.
- 275g cream-filled chocolate cookies (such as Oreos)
- 80ml (1/3 cup) melted butter
- 1/2 teaspoon sea salt
- 3 tablespoons roughly chopped salted peanuts
PEANUT BUTTER CARAMEL
- 125g butter
- 95g (1⁄2 cup lightly packed) brown sugar
- 395g can sweetened condensed milk
- 125ml (1/2 cup) pure cream
- 1 teaspoon sea salt
- 250g (1 cup) smooth peanut butter
- 150g milk chocolate
- 75ml pure cream