Peanut Butter Caramel & Chocolate Tart

Make the Tart Dough

1. In a stand mixer fitted with the paddle attachment, cream together the butter, powdered sugar, and salt just until smooth. Do not whip airy.

   Note: If you don’t have a stand mixer, the dough can easily be made by hand instead. In a large bowl, mash the butter, powdered sugar, and salt together with a spatula or wooden spoon until smooth and creamy, then follow the recipe as written, mixing the remaining ingredients by hand.

   Add the egg yolks and water and mix until fully incorporated and smooth.

2. Add the flour and mix on low just until the dough comes together in large crumbs.

3. Turn out onto a work surface and finish pressing together by hand into a smooth, cohesive dough. Press into a flat disc, wrap tightly in plastic wrap, and chill for 30–60 minutes.

4. Place between two large sheets of parchment paper (or two silicone baking mats) and roll to a very thin circle, about 2.5–3 mm thick. Rolling between parchment prevents sticking so you don’t need bench flour, which can dry out the dough and lead to cracking. If the dough is too firm to roll straight out of the fridge, let it sit for about 10–15 minutes at room temperature.

5. Peel off the parchment, carefully lifting the dough so it doesn’t tear, and transfer it to either a 9-inch or 10-inch tart pan or perforated tart ring. If using a ring, set it on a baking sheet lined with a silicone baking mat or parchment paper.

6. Press the dough into the pan, ensuring it’s even along the bottom and sides. Trim the excess dough, leaving a small overhang around the rim to help prevent shrinking during baking.

7. Dock the bottom all over with a fork, then freeze the crust for about 30 minutes.

8. Preheat oven to 350°F (175°C).

9. Line the frozen crust with parchment and fill with baking weights, dried beans, or rice all the way to the rim.

10. Bake on a sheet tray for 25 minutes with the weights, then carefully remove the weights and parchment.

11. Using a sharp knife, trim the excess dough from the rim so the edge is clean and even. Brush the bottom and inside sides of the tart shell with egg wash, then return to the oven and bake 15–20 minutes more, until deep golden and fully dry.

12. Set aside to cool completely.

    Note: For a very clean, even tart edge, once the baked tart shell has cooled, remove it from the pan and lightly run a microplane around the rim to gently shave and smooth the edge. This creates a neat, professional-looking finish.

Make the Caramel & Chill

1. In a small bowl, mix together the sugar, corn syrup, and water. Pour the mixture into the center of a small saucepan and place over medium heat.

   Tip: Mixing the sugar mixture in a separate bowl before adding it to the pan helps prevent sugar crystals from sticking to the sides of the saucepan, which can cause caramel to crystallize.

2. Once the sugar has fully dissolved, increase the heat slightly and gently swirl the pan occasionally to promote even caramelization. Avoid stirring.

3. Cook until the caramel reaches a deep amber color. Don’t be afraid of the color — deeper caramel equals deeper flavor.

4. Remove from heat and gradually add the warmed cream, whisking continuously until smooth. The caramel will bubble vigorously, so add the cream slowly.

5. Whisk in the butter until fully melted.

6. Whisk in the peanut butter, salt, and vanilla until smooth.

7. Fold in the chopped peanuts.

8. Pour the caramel into the tart shell until it reaches about halfway up the sides of the crust. You will have some leftover caramel; store it in an airtight container in the refrigerator for up to 2 weeks.

9. Chill in the refrigerator for 30 minutes to 1 hour, until set.

Make the Mousse

1. In a stand mixer fitted with the whisk attachment (or using an electric hand mixer), whip the heavy cream to soft peaks — the cream should not stand stiff when the whisk is lifted. Set aside.

2. In a small saucepan, heat the cream and milk until hot and steaming but not boiling.

3. Pour the hot cream mixture over the chopped chocolate in a medium bowl, ensuring all the chocolate is covered. Let sit for 2 minutes, then stir until smooth and glossy.

4. Reserve about ⅓ cup (90 g) of this melted chocolate mixture for the topping. Set aside at room temperature.

5. In the remaining chocolate mixture, fold in the whipped cream in three additions until the mousse is light and smooth. Stir in the salt.

6. Spread the mousse evenly over the chilled caramel. Use an offset spatula to smooth the surface so it is level with the top of the tart shell but not domed. You may have a small amount of extra mousse, which can be spooned into small dishes and chilled as a bonus dessert.

7. Chill for 1–2 hours, until fully set.

Finish with Ganache & Serve

1. The reserved melted chocolate mixture will thicken as it sits. When ready to use, gently rewarm it over a double boiler until fluid.

2. Whisk in 1 tablespoon heavy cream and, if desired, 2 teaspoons corn syrup for extra shine.

3. Pour a thin layer over the chilled mousse, then use an offset spatula to spread it evenly to the edges. For a decorative finish, lightly press the tip of the spatula into the center and rotate the tart to create soft circular ridges.

4. Allow the ganache to set until no longer liquid, about 10–15 minutes at room temperature or a few minutes in the refrigerator.

5. Top with flaky salt if desired.

6. Slice using a sharp knife dipped in hot water and wiped clean between cuts for the neatest slices.