Snickers Tart Recipe
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Snickers Tart

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

Pinch salt

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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