The Ultimate Snickers Tart

Do you guys remember that back in the day snickers was considered somewhat healthy because it contained peanuts=high protein?! I am really glad nutrition misinformation is slightly getting better and I don’t inhale snicker bars after the gym thinking I am doing well! So ok snickers bar might not be healthy but it really is the dreamiest chocolate bar as it contains the heavenly trio of salt, fat and sugar. You know by now how much I love turning childhood favourites and comfort treats to modern desserts and this one is no exception. Crumbly and buttery peanut pastry base filled with salty and sticky caramel and finished with the most luxurious peanut ganache. This tart is really an updated and improved version of a snickers bar (sorry folks it really is!) and the sticky middle is a perfect copycat of the actual bar. Now can someone please grab this tart from my hands before I have a 3^rd slice and say todaloo to my self control forever?

Ingredients for the peanut ganache

• Milk chocolate: Since ganache has only few ingredients, be sure to use the highest quality chocolate for the best flavour.
• Glucose: I know what you are thinking! Do I have to?! Yes you do! Glucose is very cheap, found in most big supermarkets and it is a pantry essential if you want to learn how to bake like a pro! Glucose when added to ganache helps to reduce available water by chemically bonding with the water making for a more stable and shiny ganache.
• Double cream: This is not the time to cut down on fat so do make sure to use double cream for a stable and rich ganache.
• Peanut butter: Since this tart is a take on snickers bar there was no way the whole dessert wouldn’t be filled with peanut flavours. Make sure to use smooth peanut butter for a smooth ganache.
• Unsalted butter: Butter will add richness and also make your ganache shinier.

Ingredients for the peanut caramel

• Caster sugar: The small granules of caster sugar are ideal for dry caramel as they melt and turn into caramel much faster and more evenly.
• Salted & roasted peanuts: To resemble the flavour of the peanuts in a snickers bar you definitely need roasted and salted as they will bring the flavours out even more.
• Salt: A pinch of salt will be added at the end to give an extra salty kick to the caramel.
• Double cream: Double cream (approximately 36% milk fat) may also be sold as whipping cream. Light whipping cream (30% milk fat), or double cream (48% milk fat) may be substituted.
• Butter: Butter is definitely a must for a glossy and rich caramel sauce.
• Glucose: Glucose is very much needed if you want your caramel to resemble the sticky and gooey middle of a snickers bar.

Ingredients for the peanut pastry crust

• Raw & skinless peanuts: Whole raw and skinless peanuts will be used for the base. Don’t worry the peanuts will be whizzed with the flour and turn into a powder.
• Plain flour: Plain flour is perfect for any kind of tart base recipe, as it has medium gluten protein content.
• Salt:I cannot stress enough how important it is to add salt in most bakes especially tart bases. Salt balances the sweetness and enhances the flavour of the other ingredients.
• Caster sugar: Caster sugar is ideal for the crust, but granulated is also fine to use as the sugar will be blended with the dough.
• Iced water: You probably will not need all of the 45ml of iced water. Start with 2 tbsp and add more if needed and until it comes together.
• Cold butter: To ensure that the crust is crumbly, make sure to keep the butter cold and chop it in small pieces so that it incorporates easier into the dough.

For the peanut ganache

• 190g milk chocolate
• 90g double cream
• 63g smooth peanut butter
• 54g butter
• 15g glucose
• 15g cold cream (at the end to prevent splitting)

For the peanut caramel sauce

• 200g caster sugar
• 200g double cream
• 20g butter
• 20g glucose
• 220g salted & roasted peanuts (keep some for decorating)
• Pinch of salt 

For the peanut pastry crust (makes a 9 inch tart pan/serves 10)

• 125g raw peanuts
• 30g plain flour
• 30g caster sugar
• ½ teaspoon of salt
• 115g cubed & cold butter
• 45ml iced water

How to make the peanut ganache

1. In a heatproof bowl melt the chocolate in the microwave being careful not to overheat. In a separate bowl warm the peanut butter until soft. Once the chocolate is melted, add the glucose, peanut butter, mix slightly and aside (You mix might look slightly split but don’t worry it will come back to looking smooth once you add the cold cream).
2. Boil the cream (you can do this in the microwave as well) and pour over the chocolate mix and stir well. Add the soft butter and cold cream (* see Notes).
3. Place the mix in the blender, and whiz the ganache until smooth.
4. Place the ganache in a clean bowl, cover with some cling film to touch and leave at room temperature ideally overnight to crystallize (*see Notes)

How to make the peanut caramel

1. Bring the cream to the boil and set aside.
2. In a medium saucepan heat sugar over medium heat. Make sure all of the sugar is evenly spread in the pan.
3. It’s important to not stir the sugar, and instead gently swirl and shake the pan occasionally so the caramel will cook evenly and not burn. If the caramel starts browning on the sides first, push the sugar to the middle using a heatproof utensil such as a spatula.
4. Once all the sugar has melted, keep swirling and paying attention until the caramel turns into a deep amber colour.
5. Very carefully add the butter and glucose, keeping your face as far away from it as possible as the mixture will bubble up(*see Notes).
6. Lastly add the hot double cream in 2 stages until all the cream is emulsified. Add the salt.
7. Cook the caramel for 3 minutes until it has reduced by half.
8. Carefully transfer to a heatproof bowl and leave aside to cool until needed.

How to make the peanut pastry crust

1. Using a food processor, pulse the peanuts, flour, sugar and salt together until it reaches the consistency of coarse meal. Add the cubes of cold butter and pulse until the mixture turns into pea- sized crumbs.
2. With the food processor on low, start by adding 2 tbsp of the iced water. You only want to add enough water to bring the dough together.
3. Spray a 9-inch tart pan with non-stick spray and line the bottom of it with paper.
4. Press the dough evenly into the pan covering the bottom and the sides as tightly as possible. You can press the dough slightly over the edges and after the crust is baked the excess will be trimmed for a neater finish.
5. Place the pan in the fridge for 15-20 minutes or until firm.
6. Preheat the oven at 170°C fan.
7. Line the crust with aluminium foil and pie weights (you can simply add any dry beans you have in your cupboard.)
8. Bake with the pie weights for 20-25 minutes. Remove the pie weights and bake for a further 10-15 minutes or until golden brown.
9. Leave to cool on a wire rack. Once the crust is almost completely cool you can carefully trim the edges with a sharp knife.

How to assemble the snickers tart

1. Once the tart case is completely cool, remove it from the pan.
2. Add the salted roasted peanuts to the cooled caramel, making sure to keep some for decorating the tart. The caramel should be completely cooled but still pliable. If yours is too set you can reheat in the microwave for about 10 seconds.
3. Pour the caramel in the tart case and spread evenly using a cranked palette knife.
4. Place the tart in the fridge for about 1 hour or until the caramel is set.
5. If your ganache is too set place it in the microwave for about ten seconds, but be careful because it goes soft very quickly. You want it to be soft enough so you can spread it but not so soft that it will not hold its shape.
6. Spread the ganache as evenly as possible on top of the caramel using a cranked palette knife.
7. You can finish the pie by simply drizzling some caramel on top.
8. If you want to achieve the same finish as my tart, after you spread the ganache on the top, simply use a small palette knife, press it slightly against the ganache and starting from the outside keep turning the turntable until you reach the middle in a circular movement.
9. Pipe some caramel in the middle using the same technique.
10. Finish the tart with some peanuts around the edges.
11. Chill in the fridge for 3-4 hours or until set.
12. The tart is best served on the same day, but it can be covered tightly and stored in the fridge for up to two days.
13. Enjoy 🙂

Notes

• This particular ganache is pretty high in oil because of the nuts. By adding cold cream (meaning fat) into the broken ganache and emulsifying with the blender, your ganache will be smooth and glossy.
• By leaving the ganache at room temperature you allow time for the cocoa butter to fully crystallize into the correct form, allowing the ganache to mature and stabilize. If you don’t have all that time to wait you can let the ganache to rest for a minimum of 5 hours.
• Ok let’s talk some health and safety here! Boiling caramel is significantly hotter than boiling water and unlike water; caramel doesn’t quickly come off your skin-it turns solid and sticks. I hope I scared you enough to be as careful as you can when making caramel!

Meringue kisses,
Athina xx