Snickers Tart With Salted Peanuts
An easy recipe for Snickers tart with salted peanuts.
Ingredients
Pie crust
- 350 g flour
- 1 tbsp regular white sugar
- ½ tbsp vanilla sugar
- ½ tsp cinnamon
- ½ tsp nutmeg
- 180 g cold butter
- 90 ml cold water
- 20 ml cold vodka
- eggwash
Caramel with salted peanuts
- 350 g sweetened condensed milk
- 210 g brown sugar
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 150 g salted peanuts
Chocolate ganache
- 200 g chocolate
- 110 ml whipping cream
Instructions
Pie crust
- Preheat the oven to 180°C. Prepare a pie baking tray.
- In a bowl, mix with hands flour and cold butter cut into small pieces. Work the mixture until it has the consistency of sand.
- Add sugar, and spices and repeat the process. Pour cold water and vodka into one glass and slowly pour into the bowl with the dough. Add as much water as you need so the dough holds its form and does not stick to the sides of the bowl. Make a ball and keep it in the fridge for 1-2 hours.
- Take the dough out of the fridge and roll it on the floured surface. Lay the dough over the pie baking tray and stab the bottom of the pie with a fork. Brush it with eggwash and bake for 20-30 minutes - turn the heat off when it gets brown. Take the dough out of the oven and let it cool completely.
Caramel with salted peanuts
- In a pot melt brown sugar with condensed milk for 5 minutes. Stir nonstop. Let the sugar with milk boil, then reduce heat and whisk constantly for 2 minutes until it thickens.
- Remove the mixture from the heat and whisk in butter and vanilla extract. Make sure everything is well combined. Add salted peanuts and let cool until lukewarm.
- Pour the mixture into the tart and put it in the fridge for at least 2 hours or until it's really cold. You can also put it in the freezer.
Chocolate ganache
- Melt chocolate in a heatproof bowl over boiling water. Add whipping cream and whisk until the chocolate gets thicker. Add as much whipping cream as you need to get a thick ganache.
- When the ganache is lukewarm, pour it on top of the tart and keep it in the fridge for 2 hours.