Julia's Surprisingly Simple Chocolate, Peanut + Caramel Tart!

There’s no denying it, a salted caramel chocolate tart is well-loved!

My version, with salted peanuts and a biscuit base, is simple and reminiscent of a snickers bar. I like to use granita biscuits for the base as they are plain and sturdy – perfect for being turned into a fine crumb and soaking up the melted butter.

The caramel is the most challenging part of the recipe, but with a few simple tricks (stirring the sugar and water together before turning on the heat and using a wet pastry brush for brushing down crystals), you will be rewarded with a deep and rich amber caramel for the filling.

I love the addition of the salted peanuts, of course it adds the salty element to the caramel, but also a nuttiness, which rounds out the sweetness.

Salted Chocolate, Peanut + Caramel Tart

(Serves 8-10)

Biscuit base

250g granita biscuits, blitzed fine
125g unsalted butter, melted
Flaky sea salt, plus extra to serve

Peanut caramel

180g caster sugar
300ml pure cream
80g unsalted butter, cold
300g roasted salted peanuts

Chocolate ganache

200g 60-70% chocolate, finely chopped
200ml pure cream

Method:

Preheat the oven to 180C.

For the biscuit base, place the granita biscuits in the bowl of a food processor and blitz to a fine crumb. Transfer to a bowl and add the melted butter and a three fingered pinch of salt. Mix well. Press the crumbs into the base and sides of a 23cm loose-bottomed, fluted tart tin (I find a flat-bottomed cup works well to help smooth out the crumbs).

Bake in the preheated oven for 10-12 minutes or until slightly deeper in colour. Set aside to cool.

For the peanut caramel, combine the sugar and 50ml of water in a medium saucepan, mix with a wooden spoon to dissolve the sugar. Heat over a medium-high heat and without stirring, bring the mixture to a simmer and then cook until the mixture turns a deep amber colour (around 10 minutes), swirling the saucepan as needed to help even caramelisation. You can use a pastry brush dipped in water to brush and dissolve any sugar crystals on the side of the pan as the caramel cooks. Pour in the cream and whisk to combine. It will bubble and spit so be careful as the caramel will be very hot. Whisk the mixture over the flame and cook until smooth and thick (2-3 minutes). Take the caramel off the heat, add in the butter, 1 tbsp at a time, and whisk until smooth. Stir through the peanuts then tip the mixture onto the cooled biscuit base and set in the refrigerator for 2-3 hours.

For the ganache, place the chocolate in a bowl and set aside. Bring the cream to a simmer in a small saucepan over a high heat. Immediately pour over the chocolate. Allow to sit for 30 seconds then whisk until smooth and combined. Sit at room temperature for 5 minutes then pour over the caramel and smooth with spatula or the back of a spoon. Sprinkle with sea salt flakes and return to the refrigerator to chill for 2-3 hours or until set. Remove the tart from the tin, transfer to a serving plate and allow to sit at room temperature for 30 minutes before serving.

What else I’m eating: The roast chicken at Julie’s! Newly opened in the Abbotsford convent, this beautiful restaurant is a total dream! Also LOVED the anellini with braised octopus!

What else I’m cooking: Testing recipes for my next book!! So I’m cooking A LOT! Making many spring things; Maltese broad bean soup, grilled fish with peas, and strawberry cake!

Download the recipe card here!