Snickers Tart

Description

Source: Holy Sweet! - Peabody Johnson

Who in their life, at one point or another, has not wanted just a giant candy bar? This tart comes pretty close. And yes, there are real Snickers chopped up in it. Because why not? I love the tart dough for this recipe because it is very forgiving, unlike other tart doughs I have worked with in my life. If the candy bar alone won't satisfy, this tart surely will.

Ingredients

• 1 cup (125 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1/8 tsp salt
• 1/2 cup (114 g) unsalted butter, cut into small pieces
• 4 egg yolks
• 1 (1.86-oz [52.7-g) Snickers bar, cut into 16 pieces
• 1 cup (200 g) granulated sugar
• 1/4 cup (60 ml) water
• 1/4 cup (60 ml) light corn syrup
• 1/4 cup (57 g) unsalted butter
• 1/4 cup (60 ml) heavy cream
• 1 1/2 cups (219 g) roasted, shelled, unsalted peanuts
• 1/2 cup (84 g) milk chocolate chips
• 1/2 cup (120 ml) heavy cream

Directions

1. To make the tart shell: Preheat the oven to 375°F (190°C).
2. In a medium bowl, whisk together the flour, sugar and salt.
3. Add the butter and using a pastry blender, cut it into the flour mixture until it resembles coarse meal.
4. Add the egg yolks and mix lightly until the dough comes together.
5. It might still be a little crumbly, but if you can pinch it with your fingers and it holds together, it's ready.
6. On a well-floured surface, roll the dough out into a 10-inch (25-cm) circle.
7. Place the circle of dough into an 8-inch (20-cm) tart pan with a removable bottom.
8. Press the dough up along the sides of the pan.
9. Trim away and discard any excess dough.
10. Put the pan in the refrigerator for about 15 minutes, until the shell is firm.
11. Then bake it for 15 to 20 minutes, until it's cooked and golden.
12. Cool completely before you add the filling.
13. To make the filling: Place the Snickers pieces upside down inside the cooked tart shell.
14. Set aside.
15. Put the sugar, water and corn syrup in a small skillet over medium heat and swirl the pan lightly to mix the ingredients.
16. Simmer the mixture until it turns the color of iced tea, about 5 minutes.
17. Remove the pan from the heat and stir in the butter.
18. Add the cream and stir until the filling is smooth.
19. Add the peanuts and mix to incorporate.
20. Pour the filling evenly into the tart shell over the Snickers pieces.
21. Cool completely, about an hour at room temperature.
22. If you place it in the fridge it will make the caramel cool too fast and will sometimes form crystals, so be patient.
23. To make the ganache: Put the chocolate chips in a heatproof bowl.
24. In a small saucepan, heat the cream over medium heat until it just starts to boil.
25. As soon as it does, pour it over the chocolate chips.
26. Let everything sit for 5 minutes, then vigorously whisk the chocolate cream mixture until it's smooth.
27. Let it sit for 15 minutes to firm up.
28. Pour the ganache on top of the tart as evenly as you can.
29. Some will go over the sides; that's fine, it's just chocolate.
30. Cool the tart to room temperature, remove the tart bottom and serve.

Yield: Serves 6 to 8