Snickers Tart Recipe
Halloween Recipes from Razzle Dazzle Recipes
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For the shortbread tart shell:
3 ounces room temperature butter
3 ounces sugar
1 ounce finely ground almond
1 large egg
6 ounces all-purpose flour
For the chocolate ganache:
3 ounces heavy cream
3 ounces finely chopped bittersweet chocolate
For the peanut butter mousse:
8 ounces creamy peanut butter
8 ounces cream cheese, room temperature
1 cup granulated sugar
1 cup chilled whipping cream
For the caramel and peanuts:
1 cup purchased dulce de leche
1/2 cup chopped, toasted peanuts
Directions: For the shortbread tart: Cream butter and sugar on low
speed for 4 minutes; mix in ground almond. Add egg and beat until
well blended scraping down bowl as necessary. Mix in flour only
until incorporated. (Don't overmix or tart shell will be tough or
chewy.) Chill 2 hours or overnight.
Roll out dough on floured surface and fit into a 9 inch tart shell.
Freeze for 20 minutes. Line shell with tin foil, place dried beans
inside and bake for 25 minutes at 375 degrees. Remove tin foil and
beans, continue baking until shell is golden brown. Cool
For the chocolate ganache: Scald cream. Pour over chocolate and
whisk until smooth. Cool.
For the peanut butter mousse: Mix peanut butter and cream cheese
until well blended. Whip the cream with sugar until stiff peaks
form. Gently fold peanut butter mixture into whipped cream.
To assemble: Spread a layer of ganache 1/6th inch thick over bottom
of tart shell. Pipe or spread a 1/3-inch layer of dulce de leche
over ganache. Sprinkle half of peanuts over dulce de leche. Pipe or
spread peanut butter mousse over peanuts. Sprinkle with remaining
peanuts. Gently rewarm remaining ganache (don't overheat or fat will
separate) and drizzle decoratively over tart.
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