Tart-fully Yours
No-Bake Peanut Butter Caramel Tart with Crunchy Crust and Chopped Peanuts
35 minutes (plus chilling)
Serves 4
DinnerAmericanGluten-freeShellfish-freeSoy-free
Herb's take
Here’s an American-inspired spin on dessert-for-dinner: a no-bake tart that reimagines peanut butter and caramel as a showstopper centerpiece. This recipe teaches the art of stovetop caramel from sweetened condensed milk, plus how to build a peanut-packed crust with a satisfying snap.
Equipment needed
- 9-inch tart pan
Ingredients
Yield
4
Instructions
- 01In a medium bowl, combine the graham cracker crumbs, 1/2 cup of the chopped peanuts, and melted butter. Mix until the texture resembles wet sand.
- 02Add 1/4 cup of the peanut butter to the crumb mixture and stir until uniformly combined.
- 03Press the mixture firmly into the bottom and up the sides of a 9-inch tart pan. Use the bottom of a measuring cup for even compression. Freeze for 15 minutes to set.
- 04Meanwhile, in a medium saucepan, combine sweetened condensed milk and brown sugar. Cook over medium-low heat, stirring constantly, until bubbling and thickened, about 7–9 minutes.
- 05Remove from heat. Stir in heavy cream, 1/2 cup peanut butter, vanilla extract, and flaky sea salt until silky and homogenous.
- 06Let the filling cool for 5–7 minutes, then spread evenly into the chilled crust.
- 07Sprinkle the remaining 1/4 cup chopped peanuts over the top and lightly press them in.
- 08Chill the tart in the refrigerator at least 2 hours, or until the filling is set and sliceable.
- 09To serve, remove the tart from the pan and cut into wedges. (Optional: Finish with a pinch of extra flaky salt for high-contrast flavor.)
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