Robert Wemischner

Yield: 4 tarts, each measuring 4 inches in diameter by approximately 3/4 inch high

Tired of seasonal fruit desserts which make you feel virtuous? It’s time to give in to sheer indulgence in the form of a tart filled with peanut butter mousse, hiding a layer of creamy salted caramel, housed in a cinnamon-scented crumb crust. The tart’s complexity of flavors and textures belie the simplicity of its execution. Truly a make-ahead dessert (all of its parts may be made in advance and then assembled within a few hours of serving), this tart would handily act as a sweet finish to everything from a backyard barbecue to a formal summer night’s dinner party al fresco.

 

For the Graham cracker crumb crust:

6 ounces graham crackers (9 whole rectangular crackers, each measuring 5 inches by 3-1/4 inches)

4 T. (2 ounces) unsalted butter, melted

1 t. ground cinnamon

Pulverize the graham crackers in a food processor to produce a fine textured crumb. Add the cinnamon and stir to distribute evenly. Then stir in the melted butter, mixing until the crumbs are all evenly moistened.

Place four tart rings on a parchment-lined sheet pan.

Now divide the mixture into four equal amounts and press each quarter into each of four tart rings, measuring 4 inches in diameter by 3/4 inch high, coating the bottom and sides of the rings evenly.  Chill to firm. Preheat the oven to 350 degrees F,. and bake the shells for approximately 10-12 minutes. They will appear slightly darker in color than when they went into the oven. Allow to cool completely and then refrigerate while making the Caramel, Peanut Butter Mousse and Ganache mixtures as follows.

For the Caramel:

Note: You will have more caramel than needed for the four tarts; any leftover may be used as a dreamy enrichment in your morning coffee or tea or as the topping on an ice cream sundae, or anything else you can think of….Use your imagination.

1 cup (approximately 7 ounces) granulated sugar

Enough water to make the sugar the texture of wet sand

3/4 cup (6 ounces) heavy cream

4 T. (2 ounces) unsalted butter, cut into small cubes

Sea salt, to taste

Place the sugar and water into a heavy small saucepan and cook, without stirring, over medium to high heat until the mixture is golden brown in color. Swirl the pan carefully from time to time to distribute the heat evenly throughout the mixture. While the mixture is cooking, in a separate small, heavy saucepan, heat the heavy cream until hot. When the caramel has turned golden brown, carefully add the hot cream to the pot (Watch out!– the mixture will sputter and release dangerous steam so stand back as you stir). Stir the cream and caramel together until smooth. Add the butter and stir until melted and well blended into the caramel. Let cool to lukewarm and then add salt to taste (the salt should tone down the sweetness of the caramel but the mixture should not taste obviously salty).

For the Peanut Butter Mousse:

Generous 1/2 c. (4 ounces) natural peanut butter (when the jar of this kind is first opened, there is often a layer of oil that has separated from the rest of the mixture; stir it in and then use it)

Enough hot water to thin out the peanut butter to a masking consistency; it should coat the back of a spoon heavily

6 T. (3 ounces) heavy cream

2 T. (generous 3/4 oz.) granulated sugar

1 t. real vanilla extract

Place the peanut butter into a medium sized bowl. Add the hot water gradually, whisking to smooth the mixture. Once the mixture if completely smooth, set aside to cool and using an electric mixer outfitted with the whisk attachment, whip the cream, sugar and vanilla just until soft peaks form. Using a spatula, gently fold the whipped cream into the cooled peanut butter mixture and set aside.

For the Ganache:

4 ounces dark bittersweet chocolate of your choice, chopped into small pieces

8 T. (4 ounces) heavy cream

Place the chocolate into a heatproof bowl. Then, in a medium sized, heavy sauce pan, bring the cream to the boil. Pour the hot cream over the chocolate and stir, without aerating, until the chocolate has melted completely and the mixture is smooth. If serving within a few hours, leave at room temperature until ready to coat the tarts. If not, refrigerate, covered, and then warm over simmering water until flowing and fully melted.

For the Garnishes:

Sea salt, as desired

Roasted peanuts, as needed

Finishing the Tarts:

Fill each cooled tart shell with a thin layer of cooled but still flowing caramel. (If you have made the caramel in advance and have refrigerated it, place it in a microwaveable bowl and heat just until melted but not too hot, and then proceed with the recipe. Remember that you will not be using all of the caramel you have made for the four tarts. Thankfully, there will be extra.)

Using a pastry bag with a plain open tip (or a spoon), fill each tart with an equal amount of the peanut butter mousse. Then chill the tartlets. Once they are chilled, remove them from the refrigerator and pour the ganache over each tart, smoothing it with a small spatula. Allow the ganache layer to almost set and then, as garnishes,  sparingly sprinkle sea salt and some roasted peanuts on top of each tart. Serve immediately.