Peanut Butter-Honey Tart with Ganache Glaze
A decadent layered tart featuring a buttery crust filled with honey-peanut caramel, topped with creamy peanut butter and finished with a rich chocolate ganache glaze. Garnished with chopped peanuts for extra crunch.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •1¼ cups all purpose flour
- •5 tablespoons sugar
- •⅛ teaspoon salt
- •½ cup chilled unsalted butter
- •1 large egg
- •2 teaspoons ice water
- •¼ cup unsalted butter
- •½ cup golden brown sugar
- •1 pinch salt
- •½ cup heavy whipping cream
- •⅓ cup honey
- •1 cup lightly salted dry-roasted peanuts
- •1 cup powdered sugar
- •⅓ cup creamy natural peanut butter
- •2 tablespoons milk
- •6 ounces bittersweet chocolate
- •½ cup heavy whipping cream
- •3 tablespoons lightly salted dryroasted peanuts
- •coarsely chopped
Cooking Instructions
- 1.
Spray 9-inch square or 10-inch-diameter tart pan with removable bottom with nonstick spray. Blend flour, sugar, and salt in processor 5 seconds. Add butter and blend until coarse crumbs form. Add egg yolk and 2 teaspoons ice water. Blend until moist clumps form, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into square or disk (depending on shape of pan). Wrap and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.
65 min
- 2.
Roll out dough to 11-to 12-inch square or round. Transfer dough to prepared pan. Cut off all but 1/2 inch of overhang. Fold overhang in, creating double-thick sides. Freeze until firm, about 15 minutes. Preheat oven to 350°F. Bake crust until pale golden, checking every 5 minutes and pressing bottom if bubbling and pressing sides up with back of fork if slipping, about 28 minutes.
43 min
- 3.
Beat egg white in small bowl until foamy. Brush some white over hot crust to coat inside. Bake 1 minute longer. Cool on rack. Increase oven temperature to 375°F.
16 min
- 4.
Melt butter in heavy medium saucepan over medium heat. Whisk in brown sugar and salt, then cream and honey. Bring to rolling boil, swirling pan occasionally. Boil 1 minute. Whisk in 1 cup peanuts. Pour filling into crust.
10 min
- 5.
Bake tart until filling is bubbling thickly, about 15 minutes. Cool on rack until firm, about 2 hours; freeze 15 minutes.
150 min
- 6.
Beat powdered sugar and peanut butter in medium bowl until blended. Gradually beat in 2 tablespoons milk, then more by teaspoonfuls to thin slightly; spread evenly over peanut filling. Refrigerate tart while preparing glaze.
10 min
- 7.
Place chocolate in medium bowl. Bring cream to simmer in small saucepan; pour over chocolate. Whisk until smooth. Spread glaze over tart. Sprinkle chopped peanuts around edge. Chill tart until glaze sets, at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 1 hour before serving.
120 min
- 8.
Using tip of small knife, gently loosen crust from pan. Push up pan bottom, releasing tart. Cut square tart in half and cut each half crosswise into 7 or 8 slices or cut round tart into wedges.
5 min
