Peanut Caramel Tart – Unveil the Ultimate Symphony of Silky Caramel and Roasted Perfection | Recipe 25

The Peanut Caramel Tart is all about flavour harmony — the nutty crunch of peanuts paired with the smooth, creamy taste of caramelised white chocolate. Unlike burnt sugar caramel, this tart draws its caramel notes from gently roasted milk solids, creating a rich sweetness without harshness. A coffee shortcrust base adds a subtle roasted bitterness that complements the natural caramel tones, while caramelised peanuts provide a touch of toasty bitterness. Finished with salt flakes to balance the sweetness, this tart is indulgent yet refined, delivering layers of texture and depth in every bite.

Peanut Caramel Tart Recipe Components

This tart is built on carefully chosen components that layer flavour and texture. The shortcrust base enhances the caramelised milk solids in the chocolate – you can follow the quick and easy tutorial here. Inside, the peanut cookie sponge brings a nutty crunch and stability to the tart, with its own step-by-step tutorial available here. Together, these foundations create a balance of smooth, nutty, and gently bitter flavours that make the Peanut Caramel Tart so distinctive.

Watch How to Make the peanut caramel tart

For a hands-on guide, watch my easy video tutorial on making the peanut caramel tart. You’ll see step by step how to prepare each component, assemble the tart, and finish it with a glossy caramel glaze – perfect for visual learners who want professional results at home.

Peanut Caramel Tart

Makes 18 cm (7.1 in) tart shell, 3.5 cm (1.4 in) tall

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Prep Time 1 hour hr

Cook Time 1 hour hr

FREEZING & DEFROSTING 14 hours hrs

Course Dessert

Cuisine Modern

Servings 12

Calories 485 kcal

Ingredients

  

PEANUT COOKIE SPONGE (1x 16 cm mould)

• 75 g salted butter soft
• 150 g brown sugar
• 60 g eggs approx. 1 large egg
• 150 g all-purpose flour
• 60 g toasted salted peanuts chopped

CRISPY LAYER

• 20 g salted butter
• 60 g crunchy peanut butter
• 20 g caramelised white chocolate
• 40 g feuilletine or crisp lace wafers, or breakfast cereal
• 2 g salt flakes

CARAMELISED WHITE CHOCOLATE GANACHE (~300 ml)

• 210 g caramelised white chocolate
• 80 g heavy cream
• 10 g glucose syrup or honey
• 1 g salt flakes

CARAMELISED WHITE CHOCOLATE MOUSSE (~450 ml)

• 85 g milk 3.5%
• 3 g gelatine powder
• 15 g water for blooming
• 135 g caramelised white chocolate
• 15 g peanut butter
• 190 g heavy cream 35%

CARAMELISED PEANUTS DECORATION

• 55 g sugar
• 15 g water
• 70 g salted peanuts

CARAMEL GLAZE

• 4 g powdered gelatine
• 20 g cold water
• 150 g heavy cream
• 70 g sugar

Instructions

 

PEANUT COOKIE SPONGE

• Preheat oven to 180°C (355°F), fan forced.
• In a bowl, whisk the softened butter with brown sugar until pale and fluffy.
• Add the eggs one at a time, mixing until fully incorporated.
• Fold in the flour and chopped salted peanuts until the dough comes together.
• Transfer the dough into an 18 cm springform pan or silicone mould. Spread evenly with a spoon or offset spatula.
• Bake for 15 minutes until lightly golden.
• Cool completely at room temperature if using as a tart base. For inserts, freeze until firm before layering into desserts.

CRISPY LAYER

• Melt the butter in a saucepan.
• Add the peanut butter and gently warm until combined.
• Stir in the caramelised white chocolate and mix until fully incorporated.
• Fold in the feuilletine and salt flakes.
• Spread evenly over the prepared base.

CARAMELISED WHITE CHOCOLATE GANACHE

• Bring the cream and glucose syrup to a boil in a small saucepan.
• Pour over the chopped chocolate.
• Emulsify with a spatula or stick blender until smooth.
• Add the salt flakes and mix through.
• Pour the ganache over the cookie sponge and crispy layer in the tart shell.

CARAMELISED WHITE CHOCOLATE MOUSSE

• Bloom the gelatine by sprinkling it over the measured water and letting it hydrate fully.
• Semi-whip the cream to soft peaks and refrigerate until needed.
• Bring the milk to a simmer, then add the bloomed gelatine and stir until dissolved.
• Pour the hot milk mixture over the chocolate and peanut butter in a tall jug. Emulsify with a stick blender until smooth and glossy.
• Allow the mixture to cool to approximately 25 °C (77 °F).
• Gently fold in the semi-whipped cream until fully incorporated.
• Pour into an 18 cm silicone mould (to match the tart shell size). Freeze completely, at least 6 hours, before assembly.

CARAMELISED PEANUTS DECORATION

• In a saucepan, cook the sugar and water to 116 °C (240 °F).
• Add the peanuts and cook over medium heat, stirring constantly.
• The sugar will first crystallise; continue mixing until it melts again and turns golden amber.
• Spread onto a silicone mat to cool. While hot, you may arrange into clusters if desired.
• Store in an airtight container until use.
• Decorate the tart only before serving, as the caramel will soften if left on glaze or mousse for too long.

CARAMEL GLAZE

• Bloom the gelatine in the cold water and set aside.
• In a small saucepan, bring the cream to a simmer, then remove from the heat and keep warm.
• Make a dry caramel: place half of the sugar in a saucepan and heat until the edges start to melt. Gradually add the rest of the sugar (in 3–4 additions for larger batches) until fully caramelised to a deep amber colour.
• Carefully add the hot cream little by little, stirring with a silicone spoon until the bubbling subsides.
• Add the bloomed gelatine and stir until dissolved.
• Strain into a jug and allow to cool to 33–35 °C (91–95 °F) before pouring onto the frozen layer.

Video

Notes

Note – Peanut Cookie Sponge (1 × 16 cm mould):
This recipe is calculated to use 1 large egg for convenience, avoiding the need to measure out 45 g of egg. The batch will produce slightly more dough than required for one 16 cm base. Spread the batter to your desired thickness in the mould, and bake any leftover dough separately as cookies.

Note – Caramelised Peanuts:
You will only need a portion of the peanuts for decorating the tart. However, the recipe is written at a minimal workable batch size to ensure the sugar cooks and coats evenly. This also makes the mixing process more convenient. Store any extra clusters in an airtight container for later use.

Keyword caramel, caramel tart, peanut butter, peanut caramel tart, peanut tart, peanuts

PEANUT CARAMEL TART: Caramel Glaze Recipe

This caramel glaze for the Peanut Caramel Tart uses just a few simple ingredients — cream, sugar, and gelatine — with no added food colouring. Despite its simplicity, it delivers beautiful results: a natural caramel colour, a glossy finish, and a subtle enhancement of the caramel flavour in the tart. For variation, you can also experiment with other glazes previously featured on the site, such as a standard chocolate mirror glaze (tutorial here), a cocoa-based glaze(tips here), a fruit juice-based glaze (example here), or a velvet spray coating (tutorial here). Each option provides a slightly different texture and visual effect, while keeping the tart’s flavours harmonious.

CARAMEL TART Recipe: Finishing with a Sea Salt Flakes

Don’t be afraid to be generous with sea salt flakes on your Peanut Caramel Tart. Unlike standard cooking salt, the flakes melt slowly, releasing a delicate, lingering flavour that perfectly complements the sweetness of the caramel. This finishing touch enhances both the taste and texture, creating a balanced and memorable dessert experience.

After glazing and assembling the peanut caramel tart, allow it to chill in the fridge for the first 3–4 hours without covering it in a food container. Covering too soon can cause condensation to form on the caramel glaze, leaving unsightly moisture on the surface. If condensation does appear, gently blot it with a paper towel to restore the glossy finish. Keep this in mind for future tarts — the same approach applies to mousse cakes and other glazed desserts to maintain a smooth, professional look.

To achieve a perfect slice with clean edges, cut the tart slightly more than halfway through the layer with a sharp knife, then make a second cut following the same path to go all the way through. Clean the knife after each slice with a paper towel or wet cloth to prevent any residue from transferring onto the next slice. This technique helps the slice hold its shape and preserves the cutting edge as much as possible. All the photos shown are unedited, demonstrating that you can achieve the same professional-looking results in your own kitchen.

Salted caramel tart recipe – crunch layer

The salted caramel tart recipe gets an incredible textural lift from a crisp crunch layer. I’ve used homemade feuilletine here because it gives the most delicate, buttery snap, but you can easily substitute crisp lace wafers or even a neutral breakfast cereal if you need a quick alternative. The flavour payoff is huge and the method is surprisingly simple to make at home. Follow this tutorial: https://andbonbons.com/paillete-feuilletine-recipe-crispy-flakes-entremet/

Craving more behind-the-scenes moments, step-by-step videos, and sneak peeks of upcoming recipes? Join me on Instagram @andbonbons for a closer look at the process, pastry tips, and plenty of chocolate inspiration.