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Snickers Chocolate Tart

A decadent chocolate tart with salted caramel, toasted peanuts, topped with a chocolate ganache. Like a snickers bar in tart form!
Course: Dessert
Cuisine: chocolate
Servings: 12 servings

Ingredients

For the Chocolate Short Dough

  • 1 1/2 cups all purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup (16 tablespoons) unsalted butter softened, but still cool
  • 1/2 cup powdered sugar

For Salted Caramel Peanut Sauce

  • 1/4 cup water
  • 1 cup sugar
  • 2 Tablespoons light corn syrup
  • 1/2 cup heavy cream warmed to 100 F
  • 1/4 cup non-fat greek yogurt
  • 1 Tablespoon sugar
  • 1/2 teaspoon fresh lemon juice
  • 1/4-1/2 teaspoon fleur de sel
  • 2/3 cup toasted peanuts

For the Chocolate Ganache

  • 16 oz. bittersweet chocolate chopped
  • 2 cups heavy cream

Instructions

To make the chocolate short dough

  • 1. Sift together the flour and cocoa powder into a medium bowl and set aside.
  • 2. Place the butter in the bowl of a standing mixer fitted with a paddle attachment. Beat on low speed for 2 to 3 minutes, or until lightly creamed. Stop the mixer and scrape down the sides of the bowl. Add the powdered sugar and mix for 30 seconds. Scrape down the sides of the bowl.
  • 3. Add the flour mixture and mix on low speed just until the dough comes together, about 30 seconds.
  • 4. Remove the dough from the bowl and wrap it in plastic film. Chill for at least 4 hours. At this point, the dough will keep in the refrigerator for up to 3 days, or may be rolled out and frozen up to 1 month.
  • 5. When you remove it from the refrigerator, it will be very hard because of the butter and the sugar. To make it pliable enough to roll out you must soften it without warming it up too much. You can do this a couple ways. Cut the dough up into 8 small pieces and gently knead each piece by hand. You can place in your stand mixer fitted with a dough hook and knead on low for 1 minute. You can also pound each piece gently with your rolling pin until pliable.
  • 6. Roll or press the dough out into your tart pan. To bake, pre-heat your oven to 350 degrees. Adjust the rack to the lower third of your oven. Prick the bottom with the a fork a few times. Blind bake your tart dough by lining it with parchment paper over the dough and filling with dried beans. Bake for 15 to 18 minutes and bake for 6 to 10 minutes longer. Cool on rack before filling.

For the Salted Caramel Peanut Sauce

  • 1. Wash and dry your hands thoroughly. Combine the water, sugar, and corn syrup in a medium saucepan. Stir them together with very clean fingers, making sure no lumps of dry sugar remains. Brush down the inside of the pan with a little water, using your hand to find any stray sugar crystals.
  • 2. Cover the saucepan and place it over medium heat for 4 minute. After 4 minutes, remove the lid increase the heat to high and bring to a boil. Do not stir from this point on. Keep an eye on the pan. It will be very bubbly. When stray sugar crystals appear on the side of the pan, brush them down with a clean wet pastry brush.
  • 3. As the sugar cooks, the bubbles will get larger. Insert a candy thermometer, and when the temperature reaches 300 F, lower the heat to medium, which will allow the cooking. Continue to cook until 350 F, this will happen quickly. It will be dark instead of golden brown. Let it rest for 1 minute, or until all the bubbles have subsided. Add the cream to the caramel. It will bubble up vigorously so be careful.
  • 4. Vigorously whisk in the yogurt, sugar, lemon juice, and salt. The sauce is now ready to be served warmed or cooled to room temperature. It will keep stored airtight in the refrigerator for up to 1 month. When it cools it will have the consistency of peanut butter.
  • 5. For the peanuts, spread on a cookie sheet and bake at 350 degrees for 5 minutes. Give them a stir and place in the oven for an additional 2-3 minutes. Allow to cool then chop. Stir the chopped peanuts into your caramel sauce. You can also spread the peanuts directly onto the baked tart shell and pour the caramel over it.

For the Ganache

  • 1. Using a serrated knife, finely chop the chocolate into 1/4 inch pieces. Big pieces won't melt, so don't be lazy!
  • 2. Place the chocolate into a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling the cream means the cream will actually rise up in the pan and threaten to boil over.
  • 3. Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl and working out to the sides. Be careful not to add to much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done for 1 minute after stirring, but keep going to make sure it's emulsified.
  • 4. Allow to cool slightly then assemble your pie by pouring and spreading the caramel and peanuts first, top with the chocolate ganache. Finish with a sprinkle of sea salt or fleur de sel.
  • 5. Allow to firm before slicing.

Notes

Adapted from The Secret of Baking, by Sherry Yard