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Name: Caramel-Peanut Butter Mousse Tart
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3 tb Sugar; 2 tb Whipping cream; 1 1/4 c All purpose flour; 7 tb unsalted butter Chilled; 3/4 ts Vanilla extract; 1 Egg yolk

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INGREDIENTS

3 tb Sugar
2 tb Whipping cream
1 1/4 c All purpose flour
7 tb unsalted butter ; Chilled
3/4 ts Vanilla extract
1 Egg yolk

Servings

INSTRUCTIONS

MMMMM--------------------------FILLING------------------------------- 1/3 c Plus 2 tablespoons packed -golden brown ; sugar 3 tb Plus 1/4 cup whipping cream 2 tb Unsalted butter; (1/4 stick) 1 3 ounce pack cream cheese; -room temperature 1/3 c Creamy peanut butter; (do -not use ; old-fashioned style ; or freshly ground) 1 ts Vanilla extractMMMMM--------------------------TOPPING------------------------------- 1/2 c Packed golden brown sugar 6 tb Unsalted butter; (3/4 stick) 1/4 c Water 2 tb Light corn syrup 4 tb Whipping cream 3/4 c Lightly salted roasted -peanuts Grated white chocolate; -(optional) For crust: Mix flour and sugar in processor. Add butter; cut in using on/off turns until mixture resembles coarse meal. Add yolk, cream and vanilla; blend using on/off turns until dough begins to clump together. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. Preheat oven to 350F. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim edges. Freeze crust 15 minutes. Line with foil. Fill with dried beans or pie weights. Bake until sides are set, about 10 minutes. Remove foil and beans; bake crust until golden, piercing with toothpick if crust bubbles, about 20 minutes more. Cool completely on rack. For filling: Combine 1/3 cup sugar, 3 tablespoons cream and butter in heavy small saucepan. Stir over medium heat until sugar dissolves and butter melts. Pour into medium bowl and cool to room temperature. Add cream cheese, peanut butter and vanilla to brown sugar mixture. Using electric mixer, beat until smooth. Whisk remaining 1/4 cup cream with remaining 2 tablespoons brown sugar in small bowl to stiff peaks; fold into peanut butter mixture. Spoon filling into tart shell; smooth top. Refrigerate until firm, about 1 hour. For topping: Stir first 4 ingredients and 2 tablespoons cream in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium; stir slowly until clip-on candy thermometer registers 222F, about 8 minutes. Remove from heat. Add 2 tablespoons cream and nuts. Let stand just until cool, about 20 minutes. Spoon over filling. Chill until set, at least 2 hours or overnight. Remove pan sides from tart. Transfer tart to platter. Sprinkle white chocolate around edges, if desired. Serves 8. Bon Appetit February 1994

NOTES

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Caramel-Peanut Butter Mousse Tart

3 tb Sugar
2 tb Whipping cream
1 1/4 c All purpose flour
7 tb unsalted butter Chilled
3/4 ts Vanilla extract
1 Egg yolk

MMMMM--------------------------FILLING-------------------------------    1/3 c  Plus 2 tablespoons packed           -golden brown           ; sugar      3 tb Plus 1/4 cup whipping cream      2 tb Unsalted butter; (1/4 stick)      1    3 ounce pack cream cheese;           -room temperature    1/3 c  Creamy peanut butter; (do           -not use           ; old-fashioned style           ; or freshly ground)      1 ts Vanilla extractMMMMM--------------------------TOPPING-------------------------------    1/2 c  Packed golden brown sugar      6 tb Unsalted butter; (3/4 stick)    1/4 c  Water      2 tb Light corn syrup      4 tb Whipping cream    3/4 c  Lightly salted roasted           -peanuts           Grated white chocolate;           -(optional)   For crust:    Mix flour and sugar in processor. Add butter; cut in using on/off  turns until mixture resembles coarse meal. Add yolk, cream and  vanilla; blend using on/off turns until dough begins to clump  together. Gather into ball; flatten into disk. Wrap in plastic; chill  30 minutes.    Preheat oven to 350F. Roll out dough on lightly floured surface to  11-inch round. Transfer dough to 9-inch-diameter tart pan with  removable bottom. Trim edges. Freeze crust 15 minutes. Line with  foil. Fill with dried beans or pie weights. Bake until sides are set,  about 10 minutes. Remove foil and beans; bake crust until golden,  piercing with toothpick if crust bubbles, about 20 minutes more. Cool  completely on rack.    For filling:    Combine 1/3 cup sugar, 3 tablespoons cream and butter in heavy small  saucepan. Stir over medium heat until sugar dissolves and butter  melts. Pour into medium bowl and cool to room temperature. Add cream  cheese, peanut butter and vanilla to brown sugar mixture. Using  electric mixer, beat until smooth. Whisk remaining 1/4 cup cream with  remaining 2 tablespoons brown sugar in small bowl to stiff peaks;  fold into peanut butter mixture. Spoon filling into tart shell;  smooth top. Refrigerate until firm, about 1 hour.    For topping:    Stir first 4 ingredients and 2 tablespoons cream in heavy medium  saucepan over low heat until sugar dissolves. Increase heat to  medium; stir slowly until clip-on candy thermometer registers 222F,  about 8 minutes. Remove from heat. Add 2 tablespoons cream and nuts.  Let stand just until cool, about 20 minutes. Spoon over filling.  Chill until set, at least 2 hours or overnight.    Remove pan sides from tart. Transfer tart to platter. Sprinkle white  chocolate around edges, if desired.    Serves 8.    Bon Appetit February 1994

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Nutrition

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Serving Size: 1 Serving (892g)
Recipe Makes: 1

Calories: 5366
Calories from Fat: 4433 (83%)

Amt Per Serving		% DV

	Total Fat 492.6g	657 %
	Saturated Fat 310g	1550 %
	Monounsaturated Fat 128.3g
	Polyunsanturated Fat 19.6g
Cholesterol 1502.3mg		462 %
Sodium 80mg		3 %
Potassium 340.4mg		9 %
Total Carbohydrate 232.6g		68 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 228.4g
Protein 24g		34 %
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Calories per serving: 5366

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