This Salted Caramel and Peanut Chocolate Tart is a decadent masterpiece that balances rich, velvety chocolate with a luscious salted caramel layer. The crunchy peanut base adds a delightful contrast, making every bite a symphony of textures. Perfect for impressing guests or treating yourself, this tart is surprisingly simple to create in just under an hour. The interplay of sweet, salty, and nutty flavors will leave your taste buds dancing with joy.

From the first slice to the last crumb, this tart delivers a luxurious experience that feels indulgent yet approachable. The smooth caramel oozes beautifully against the crisp crust, while the chocolate ganache adds a glossy, irresistible finish. Whether you’re a seasoned baker or a beginner, this recipe promises a show-stopping dessert that’s as satisfying to make as it is to savor. Dive into this bold, flavor-packed creation and let it become your new go-to treat.

Ingredients for Salted Caramel and Peanut Chocolate Tart

For the graham cracker crust:
- 2/3 cup (10 tablespoons/5oz/142g) butter, melted (unsalted preferred)
- 2 cups (6oz/170g/16 cookies) Graham cracker crumbs (or substitute with digestive biscuits)
For the filling:
- 1/2 cup (2 ½oz/115g) salted roasted peanuts, coarsely chopped (unsalted peanuts can be used with a pinch of salt)
- 1 cup (10oz/283g) salted caramel sauce (store-bought or homemade)
- 1/2 the recipe for rich chocolate ganache, warm enough to be pourable (use dark or semi-sweet chocolate for best results)

Step-by-Step Instructions

Prepare the crust:
1. Grease a 9-inch tart pan and line it with 2 layers of plastic wrap (this ensures easy removal after setting).
2. In a medium bowl, combine the melted butter and Graham cracker crumbs until the mixture resembles wet sand.
3. Press the crumb mixture evenly over the bottom and up the sides of the prepared tart pan.
4. Refrigerate for 30 minutes to set.
Make the filling:
1. In a small bowl, mix the chopped peanuts and salted caramel sauce until well combined.
2. Spread the caramel-peanut mixture evenly over the chilled crust.
3. Pour the warm chocolate ganache over the caramel layer, ensuring it covers the surface completely.
Set and serve:
1. Refrigerate the tart for at least 5 hours, or until fully set.
2. Once set, remove from the tart pan using the plastic wrap for support.
3. Slice and serve chilled. Store any leftovers covered in the refrigerator for up to 4 days.

Perfect Pairings: Serving Suggestions

This Salted Caramel and Peanut Chocolate Tart is a showstopper on its own, but you can elevate it further with a dollop of whipped cream or a scoop of vanilla ice cream. For a touch of elegance, drizzle extra salted caramel sauce on top or sprinkle with sea salt flakes to enhance the sweet-salty contrast.

Storage Secrets: Keeping It Fresh

Store your tart in the refrigerator, covered with plastic wrap or in an airtight container, for up to 4 days. If you need to freeze it, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag for up to 1 month. Thaw in the fridge before serving for the best texture.

Time-Saving Tips for Busy Bakers

To save time, prepare the graham cracker crust and caramel sauce a day in advance. You can also use store-bought caramel sauce and pre-made graham cracker crumbs for a quicker version. Just ensure the ganache is freshly made for that rich, velvety finish.

Recipe Variations: Make It Your Own

Swap out the peanuts for almonds, pecans, or even pretzels for a different crunch. If you’re a fan of fruit, add a layer of sliced bananas between the caramel and ganache for a decadent twist. For a nut-free option, simply omit the peanuts and double the caramel layer.

Equipment Essentials for Success

A 9-inch tart pan with a removable bottom is key for easy slicing and serving. Use a food processor to quickly turn graham crackers into crumbs, and a rubber spatula to spread the caramel and ganache layers evenly. Don’t forget the plastic wrap for hassle-free removal!