Snickers Chocolate Caramel Tart Food

SNICKERS CHOCOLATE CARAMEL TART

Steps:

• In a large mixing bowl, whisk together the flour, powdered sugar, and salt.
• Add in the cubed butter and toss to coat in the flour mixture. Then using your hands to press the butter into the dough, stopping when butter is almost completely worked in but the mixture should still be crumbly.
• Mix together the vanilla and heavy cream in a small dish and then pour into the shortbread dough. Mix until it comes together and is evenly hydrated. It may still be somewhat crumbly but it should stick together if you pinch it between your fingers. If it's still too dry, mix in another tablespoon of cream.
• Press the dough into a 9″ tart pan, covering the bottom and sides of the pan.
• Chill the crust for 20 minutes and then bake at 350F for 20 minutes (make the caramel while it bakes). If it puffs up once baked, use the bottom of a measuring cup and press down the crust while it's fresh from the oven.
• In a large heavy-bottom saucepan, pour in the sugar in an even layer. Heat over medium heat to melt, but do not touch it. If you need to adjust the sugar at all, gently shake the pan to spread the sugar around. Otherwise, just let it sit and melt. After about 10-15 minutes, it should be completely melted into a rich amber color.
• Right before the sugar is completely melted, place the heavy cream in the microwave for about 45 seconds. It's important that it's hot before mixing into the hot sugar, otherwise it could seize up the caramel.
• Remove the sugar from the heat and place it on a towel or something that will prevent the pot from moving. Begin whisking while you simultaneously pour in the heavy cream. The mixture will sputter and steam so don't lean over the pot while mixing.
• Once the cream is mixed in, mix in the butter followed by the salt and peanuts.
• Pour the caramel into the baked crust and freeze for about 30 minutes or until the surface of the caramel is set.
• Place the chocolate in a bowl and set aside.
• Pour the heavy cream into a heat-safe container and heat in the microwave for 1 minute, or until bubbling and steaming.
• Pour the hot cream over the chocolate and let it sit for 30 seconds. Then, whisk to combine.
• Spread the chocolate on top of the set caramel and top with more Snickers and peanuts.
• Place the tart back in the freezer. If you like a gooey caramel like the photos seen here, freeze for 1 hour. If you wan't a more firm and set caramel, freeze for at least 2 hours or overnight.
• Slice and enjoy!

DARK CHOCOLATE-CARAMEL TART

Steps:

• Make the crust: Combine the flour, cocoa powder, sugar and salt in a food processor; pulse a few times to combine. Add the butter and pulse until the mixture looks like sand. Add the egg yolk and 4 teaspoons cold water; pulse until the dough comes together and forms a ball, adding up to 2 more teaspoons water if necessary. Press the dough into a 9-inch fluted tart pan in an even layer. Refrigerate at least 30 minutes.
• Preheat the oven to 350˚ F. Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the crust looks dry, 13 to 15 minutes. Remove the paper and weights and bake 5 more minutes. Transfer the crust to a rack to cool completely.
• Make the filling: Combine the sugar and water in a medium saucepan over medium-high heat; cover and bring to a boil. Cook, covered, until the sugar is dissolved, 4 to 5 minutes. Uncover and cook until the caramel is a dark amber color, 3 to 5 more minutes.
• Remove the caramel from the heat and add the heavy cream; whisk until the caramel stops bubbling. Stir in the vanilla and fine salt. Let cool to room temperature.
• Combine the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water). Let melt completely, about 10 minutes, then stir to combine. Remove the bowl from the pan and let cool.
• Preheat the oven to 325˚ F. Whisk the egg yolks and whole egg in a large bowl until frothy, about 2 minutes. Slowly whisk in the caramel, then the melted chocolate mixture. Set the tart pan on a large rimmed baking sheet; pour the filling into the crust.
• Transfer the baking sheet to the oven. Bake until the tart is set around the edges but the center is still jiggly, 25 to 30 minutes. Transfer to a rack and let cool to room temperature, then refrigerate until fully set, at least 3 hours. Sprinkle with flaky sea salt before serving.