Recipe: Peanut, Caramel and Chocolate Tart

I tried a new recipe for book club from the October issue of Martha. The recipe says this makes 10 servings, but no one could actually eat a slice that large - this tart is RICH. I would anticipate it to serve about 16-20. If you add up the calories in the recipe and divide by 10, each serving would have over 900 calories! Yikes! It tastes much like a snickers bar and needs to be popped in the freezer in between each step. I can't say I will be making this again soon - it is good, but just over the top.

Crust
1 box (9oz) chocolate wafer cookies, finely ground - I used oreos
1 tbsp. granulated sugar
Salt
1 stick unsalted butter, melted

For the Caramel Sauce
1¼ c. granulated sugar
¼ c. water
1 c. heavy cream
1/3 c. crème fraiche
1 c. roasted salted peanuts

For the Peanut Butter Mousse
8 oz. cream cheese, room temperature
½ c. confectioners’ sugar
salt
1¼ c. smooth peanut butter
½ tsp. pure vanilla extract
1 c. heavy cream

For the Chocolate Ganache
7 oz. semisweet chocolate (preferably 56% cacao), chopped
1 c. heavy cream

1. Preheat the oven to 350º. Make the chocolate crust: Combine cookie crumbs, granulated sugar and 1/4 tsp. salt in a bowl. Stir in butter. Press mixture into bottom and 2 1/2 in. up sides of a 9 in spring form pan. Bake until dry and firm, 8-10 min. Let cool.

2. Make the caramel sauce: Heat granulated sugar and water in a medium saucepan over medium-high heat, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming., until medium amber, about 10 minutes. Remove from heat, and carefully add heavy cream (mixture will bubble and steam). Return to heat and bring to a boil, making sure caramel that seized up when cream was added melts. Transfer to a bowl, and stir in creme fraiche. Refrigerate until cool but still pourable, about 45 minutes. Fold in peanuts.

3. Meanwhile, make the peanut butter mousse: Beat cream cheese and confectioner’s sugar with a mixer on medium-high speed until pale and fluffy. Beat in 1/2 tsp. salt. Add peanut butter and vanilla, and beat until combined. Whisk heavy cream in a separate bowl until medium-stiff peaks form. Fold 1/3 of the whipped cream into peanut butter mixture. Fold in remaining whipped cream in 2 additions.

4. Assemble the tart: Pour caramel sauce into cooled chocolate crust. Gently spread peanut butter mouse over caramel in an even layer, making sure they don’t blend together. Refrigerate 30 minutes.

5. Make the chocolate ganache: Place chocolate in a small heat-proof bowl. Bring cream to a simmer in a small saucepan over medium-high heat. Pour cream over chocolate and let stand for 1 minute. Whisk to combine.

6. Remove tart from refrigerator, and pour in ganache to cover surface. Refrigerate for at least 30 minutes.

Make ahead: Caramel sauce can be refrigerated for up to 3 days. Reheat in a heatproof bowl set over a pan of simmering water before folding in peanuts.

Storage assembled tart can be refrigerated overnight - I suggest popping it into the freezer for the afternoon.