Description
Sweet and salty and peanuty and peanut buttery and yum!
Ingredients
- FOR THE CRUST:
- 1 cup All-purpose Flour
- ⅓ cups Peanuts
- ½ teaspoons Salt
- ½ teaspoons Baking Powder
- 1 stick Unsalted Butter, Chilled And Cut Into 1″ Pieces
- ¼ cups Ice Water
- FOR THE FILLING:
- ½ cups Sugar
- ½ cups Heavy Cream
- 1 Tablespoon Unsalted Butter
- ¼ cups Peanut Butter
- 1 pinch Sea Salt
- ¾ cups Peanuts
Preparation
To make the crust, add the flour, peanuts, salt and baking powder to a food processor. Pulse a couple of times to coarsely chop the nuts. Add the butter and pulse a few times, just until the mixture resembles coarse crumbs. With the food processor running, slowly add the water and continue mixing until it forms a dough ball. Wrap the dough in plastic and refrigerate for at least 30 minutes.
Preheat the oven to 350ºF.
Roll the dough out on a floured surface. You can make a 10″ circle and drape it into a 9″ tart pan or make 8 individual 4″ tarts, as I did. Prick the dough a few times with the tines of a fork and fill each shell with pie weights or dry beans. Bake for 30–40 minutes or until the edges are a light golden brown. Remove the pie weights and allow the pie shells to cool completely.
Make the filling by melting the sugar in a pot over a low to medium flame. Do not stir. When the sugar has completely dissolved, remove it from the heat and add the heavy cream. The mixture will bubble up. Return to a low heat and stir vigorously until all lumps are gone and the sauce is a light golden brown. Stir in the butter and the peanut butter and sprinkle in a good pinch of salt, to taste.
When the baked pie shells have cooled, add about 2 tablespoons of peanuts into each and fill with about 2 tablespoons of the caramel. Refrigerate for a couple of hours to set.
