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Hi Bold Bakers!
One of the best things about my Bigger Bolder Baking cookbook is how it’s organized. Each chapter is based on a kitchen tool, so you know exactly where to go with what you’ve got on-hand — no matter what kind of kitchen you have. My Salted Caramel and Peanut Chocolate Tart is from the chapter No-Oven Needed — and when you don’t have an oven, it’s too hot to use the one you’ve got, or you’re just looking for some sweet simplicity, my cookbook has you covered in every situation.
Peanuts, chocolate, and caramel are one of my favorite combinations. Something about the salty crunch of the peanuts, the sweetness of amber caramel, and rich chocolate just work. This no-bake wonder combines all 3. The tart looks sophisticated but is actually super simple to make and brings out the kid in whoever is eating it, as it’s almost a nod to some of my favorite candy bars!
What Kind of Chocolate Does A Salted Caramel Peanut Chocolate Tart?
Besides the look of this lovely tart, the other thing that makes it a bit more grown-up is the bittersweet chocolate ganache. My Rich Chocolate Ganache is made of only cream and really good quality bittersweet chocolate. The use of less sweet chocolate elevates the tart and makes it not overly sweet.
What Kind of Crust Does a Salted Caramel Peanut Chocolate Tart Have?
The base of my Salted Caramel and Peanut Chocolate Tart is my classic Graham Cracker crust. This is a great way to add flavor and take away fuss when making a pie or tart as it’s made with just butter and Graham cracker crumbs. You can even make use my Homemade Graham Crackers! However, feel free to use digestives, rich tea, or any plain vanilla cookies you like.
How do I Make Salted Caramel Sauce?
Although caramel is only a few ingredients, it does take some technique to make. Luckily, my Signature Salted Caramel Sauce recipe has it all broken down for you. This one is foolproof, leaving you with a silky sweet caramel sauce that works so well not just in this tart but on top of ice cream and all kinds of other treats. If you want an in-depth crash course on making caramel head over to my post on Troubleshooting Caramel!
How Do I Store A Chocolate Tart?
Since this tart is no-bake and sets in the fridge, I suggest wrapping it tightly with cling wrap or in an air-tight container after it’s set and storing in the fridge.
How Long Will It Last?
If covered nice and tight this tart will keep really well in the fridge for up to 4 days, enjoy!
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Watch The Recipe Video!
Salted Caramel and Peanut Chocolate Tart Recipe
Ingredients
For the graham cracker crust:
- 2/3 cup (10 tablespoons/5oz/142g) butter, melted
- 2 cups (6oz/170g/16 cookies) Graham cracker crumbs
- For the filling:
- 1/2 cup (2 ½oz/115g) salted roasted peanuts, coarsely chopped
- 1 cup (10oz/283g) my signature salted caramel sauce
- 1/2 the recipe for my rich chocolate ganache , warm enough to be pourable
Instructions
To make the crust:
- Grease a 9-inch tart pan and line it with 2 layers of plastic wrap (this will make it easy to remove the tart once it's set).
- In a medium bowl, stir together the melted butter and the Graham crumbs until the mixture resembles wet sand.
- Press the crumb mixture over the bottom and up the sides of the prepared tart pan. Refrigerate for about 30 minutes to set.
- Meanwhile to make the filling: In a small bowl stir together the peanuts and the caramel sauce.
- Spread the caramel mixture over the crust. Pour the ganache over the caramel layer. Refrigerate for at least 5 hours to set before serving. Keep refrigerated, covered for up to 4 days.
What? Chill this in the fridge?
Hi Gemma! Due to being on a fixed income and finances being tight, I haven’t been able to pre-order your book yet but I am hoping to get one soon! I love this recipe and the idea of being on location and challenging that couple to make one of your recipes from the book. I think the guy was genuinely surprised and happy to see how easy baking can be! Watching the video, and showing him how to do a couple of things, I was wondering if you’ve ever considered a video series on basic baking techniques. I mean, how… Read more »
Gemma, I uploaded my photo for the tart. It was a complete hit at my labor day family lunch/dinner. This is now my favorite tart recipe. I’m partial to baking tarts and my family has liked all of them but I think this is now the favorite. Thank you for the recipe!
I live with less things than a college student. Don’t even own a spatula, just 2 spoons. Made this with walnuts, was SO EFFIN EASY. Only problem, now I can’t stop eating it. And my fiancé decided to leave Paris for good to live in my country. He says it’s for me, but I think it’s the tart. This is dessert for the soul. Thank you for existing and for doing what you do Gemma.
Hi Gemma, I made your chocolate brownie recipe a few days ago, ooh la la!!!. The best I ‘ve made and g/f too. Odlums g/f flour is brilliant!
Regards & good luck with the book launch, xxx Marian (from Belfast) living in Dublin
I have a semi related question please, if I want to purchase a tart pan, what size should I get? I’m planning to get a set of 6 – 4 inch for when I want to make individual tarts, but wondering what is the most common size pan required for most tart recipes. Thanks, RobinD
Can I get the recipe for chocolate base tarts? I want the crsut to be chocolate flavoured. How can I make chocolate base tarts?
you are baker 🙂 İt looks yummy. i must try it.
I made this tarte yesterday. It was easy to make. The crust came out out of my dish looking like a pro. But after I cut the first piece the caramel all oozed out and was a mess. I love chocolate. I love caramel and peanuts. The graham cracker crust was delicious but sadly all together it was WAY too sweet. (Can’t believe I said that). It breaks my heart to give this recipe a low review. It really does as I’ve loved ALL your recipes that I’ve tried so far and believe me I’ve tried a lot of them.… Read more »
Hi Gemma,
Congrats for the book! I love this recipe. I am intolerant to lactose, can I replace all the lactose ingredients with diary free butter and coconut cream (even the caramel)?
Please let me know what you think.
Thanks Annamaria