Caramel Peanut Tart

Name: Caramel Peanut Tart
Ingredients: 3/4 cup flour; 2 tbsp powdered sugar; 11 tbsp butter, 9 tbsp chopped, 2 tbsp, melted; 2 None eggs + 1 large egg yolk; 1/2 cup light corn syrup; 1/2 cup sweetened condensed milk; 2 tbsp cream; 1 oz unsalted roasted peanuts, coarsely chopped; None None whipped cream, to serve

9 ingredients

3 steps

Ingredients

3/4 cup flour
2 tbsp powdered sugar
11 tbsp butter, 9 tbsp chopped, 2 tbsp, melted
2 None eggs + 1 large egg yolk
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
2 tbsp cream
1 oz unsalted roasted peanuts, coarsely chopped
None None whipped cream, to serve

Directions

1

For the pastry, process flour and powdered sugar in a food processor to combine. Add chopped butter and process until mixture resembles crumbs. Add egg yolk and 2 tsp ice water and process until just combined. Knead briefly, then shape into a disc. Cover with plastic wrap and chill for 30 mins.
2

Preheat oven to 375°F. Grease a 12 x 4 inch loose-bottomed tart pan. Roll pastry between 2 sheets of parchment paper until large enough to line prepared pan. Transfer to pan and trim excess. Place pan on a baking sheet and chill for 20 mins. Line pastry with parchment paper, fill with dry beans and bake for 10 mins. Remove beans and paper and bake for 5 more mins, or until just colored. Cool.
3

For the filling, whisk eggs, melted butter, glucose, condensed milk and cream in a large bowl. Stir in peanuts. Spoon filling into pastry case and bake 30 mins, or until filling is golden and just set. Cool in pan, slice and serve with whipped cream.