A salted caramel chocolate tart with candied peanuts brings together a crisp pastry shell, a dense dark chocolate ganache, a layer of soft salted caramel, and a topping of sweet crunchy peanuts. This combination works because each layer contrasts the others in texture and temperature. You get snap from the crust, silk from the ganache, chew from the caramel, and crackle from the nuts.
The recipe is built for a standard 23 cm / 9 inch tart pan with a removable base. Using that size keeps the crust thin enough to bake through and lets the filling set without taking all day. The steps below are written so a home baker who has made a basic tart before can follow without guessing. Making this salted caramel chocolate tart with candied peanuts at home is surprisingly straightforward once you know the key steps.
What you get at the end is a dessert that slices cleanly after a short chill and holds its shape on a plate. The salt in the caramel keeps the sweetness from becoming flat, and the peanuts add a roasted note that pairs well with dark cocoa. If you enjoyed this, our gilt bream is worth trying next. The salted caramel chocolate tart with candied peanuts works well for weeknight cooking when time is limited.
Why You’ll Love These Salted Caramel Chocolate Tart With Candied Peanuts
- The crust stays crisp for up to three days because it is fully blind-baked before any filling touches it.
- The caramel layer uses a thermometer cue instead of guesswork, so you avoid grainy or burnt sugar.
- The candied peanuts are made on the stovetop in one batch and need no special equipment.
- Each slice delivers four distinct textures: shortcrust, ganache, caramel, and nut crunch.
- The tart freezes well, which makes it useful for prepping dessert ahead of a dinner.
Ingredients You’ll Need
- 200 g plain flour, for a short crust that holds a clean edge after baking.
- 100 g unsalted butter, cold and cubed, to keep the dough short and flaky.
- 50 g icing sugar, which sweetens the crust without making it tough.
- 1 egg yolk, to bind the dough without adding too much moisture.
- 200 g dark chocolate (70% cocoa), chopped, for a firm ganache layer.
- 200 ml double cream, heated to just below boil for the ganache.
- 150 g granulated sugar, the base for the dry caramel method.
- 60 ml water, to help the sugar dissolve evenly at the start.
- 80 ml double cream, added to the caramel off the heat.
- 20 g unsalted butter, to smooth the finished caramel.
- 1 tsp fine sea salt, stirred into the caramel for the salted note.
- 120 g raw peanuts, shelled, for the candied topping.
- 50 g granulated sugar, separate from caramel sugar, to candy the peanuts.
- 1 tbsp water, to wet the peanuts during candying.
Ingredient Substitutions
Dark chocolate (70% cocoa): Replace with an equal weight of 55% milk chocolate if you prefer a sweeter, softer ganache. Milk chocolate contains more sugar and milk solids, so the layer will set slightly softer and taste less bitter against the salted caramel. You may want to chill the tart 30 minutes longer before slicing to keep clean edges. Storing leftover salted caramel chocolate tart with candied peanuts correctly keeps it tasting good for days.
Raw peanuts: Use an equal weight of raw almonds if peanuts are not available or are an allergy concern. Almonds candy at a similar rate but taste milder and a bit woody, shifting the topping from roasted-savory to gentle-nutty. Keep the same sugar and water ratios, and watch for quicker browning because almond skins darken faster. For the best results with this salted caramel chocolate tart with candied peanuts, read through all the steps before starting.
Double cream: Swap with an equal volume of full-fat coconut cream for a dairy-free ganache and caramel base. Coconut cream is lighter in protein, so the ganache will be a touch less firm and will carry a faint coconut note that works with the peanuts. Heat it gently because it splits more easily than dairy cream.
Plain flour: Use an equal weight of a 1-to-1 gluten-free baking blend if you need a gluten-free shell. Most blends include xanthan gum, which helps the dough hold, but the baked crust will be more crumbly and less snappy. Roll it between sheets of paper to prevent sticking since the dough is drier. For another easy option, check out our recipe dietary.
Step-by-Step Instructions
- Heat the oven to 180°C / 350°F. Rub the cold butter into the flour and icing sugar until sandy, then mix in the egg yolk and bring together into a dough. Press into the tart pan and chill for 20 minutes so the base holds its shape.
- Line the chilled shell with paper and baking weights. Blind-bake for 20 minutes, then remove weights and bake 10 minutes more until the base looks golden and dry. Cool fully before filling.
- Warm 200 ml double cream until it steams at the edges. Pour over the chopped dark chocolate and wait 2 minutes, then stir to a smooth ganache. Spread into the cooled shell and chill 25–30 minutes until just set.
- Cook 150 g sugar with 60 ml water on medium heat without stirring until it turns amber, about 8 minutes. Off the heat, add 80 ml cream and 20 g butter carefully, then stir in the sea salt. Cool 10 minutes until thickened.
- Pour the caramel over the set ganache and tilt the pan to level it. Chill 20 minutes so the layer firms enough to support the nuts.
- Candy the peanuts by cooking 50 g sugar and 1 tbsp water with the raw peanuts on medium-low heat, stirring, until the syrup crystallizes then melts to a clear coat, about 7 minutes. Spread on paper to cool and break apart.
- Scatter the candied peanuts over the caramel. Chill the finished tart 30 minutes before slicing with a warm knife for clean cuts.
Pro Tips
Blind-bake the shell until the base is dry to the touch, not just lightly colored, or the ganache will soften it within a day. A fully baked shortcrust stays crisp under moist filling for longer.
Use a candy thermometer for the caramel and pull it at 170°C / 338°F for a balanced salted note. Going past that moves the flavor from sweet-savory to bitter quickly.
For clean slices, dip a thin knife in hot water and wipe it between cuts. The warm blade passes through the caramel and ganache without dragging the peanuts.
If you want a thinner nut layer, crush a few candied peanuts and press them lightly so they anchor into the caramel. See easy dessert techniques for similar layering ideas.
Make the candied peanuts last so they keep their snap. If they sit on the caramel too long before chilling, they draw moisture and lose crunch.
Common Mistakes to Avoid
Stirring the caramel after the sugar dissolves causes crystallization and a grainy texture. Keep the pan still and swirl it only once the color develops.
Adding cold cream to hot caramel makes it seize and spit. Let the amber sugar come off the heat for 30 seconds before the cream goes in slowly.
Skipping the chill between ganache and caramel lets the layers mix into a muddy band. Each layer needs its own short set time in the fridge.
Pouring candied peanuts while warm and soft flattens them into a sheet. Cool them on paper first so they stay separate and crunchy on top.
Serving Suggestions
Cut the tart into 12 thin wedges because the layers are rich and a small piece reads as a full dessert. A wedge pairs well with lightly sweetened whipped cream that tones down the dark cocoa.
Serve alongside berry salad for a fresh contrast to the caramel. The acid in the fruit balances the fat in the ganache.
For a warmer plate, let a slice sit at room temperature for 10 minutes before serving. The caramel softens slightly and the peanut crunch stays.
If you like a bread base with chocolate, our chocolate bun is a simpler bake for the same flavor family.
Storage and Reheating
Keep the tart in an airtight container in the fridge for up to 4 days. The candied peanuts stay crisp for the first two days, then soften from the chilled air.
The tart freezes for up to 2 months if wrapped in two layers of film. Thaw it in the fridge overnight rather than on the counter to avoid condensation on the ganache.
Do not reheat this tart in a microwave; the caramel liquefies and the crust steams. Serve cold or at room temperature straight from the fridge after a short rest.
Leftover candied peanuts can be stored separately in a jar for up to 1 week and used on snack balls or ice cream.
Recipe Variations
White Chocolate Version
Replace the 70% dark chocolate with an equal weight of white chocolate for the ganache layer. White chocolate sets softer, so extend the chill by 15 minutes and expect a sweeter, cream-forward base under the salted caramel. The peanuts still give the needed crunch and roast note.
Espresso Caramel
Stir 1 tsp instant espresso powder into the caramel with the sea salt. The coffee deepens the sugar notes and makes the salted layer taste less sweet without adding liquid. Use the same cook temperature and timing as the base recipe.
Peanut Butter Crust
Replace 30 g of the flour with 30 g of smooth peanut butter in the dough. The crust bakes a shade darker and tastes nuttier, which reinforces the topping. Blind-bake it the same way but check at 18 minutes since peanut butter browns faster.
Mini Tartlets
Press the dough into 8 cm tartlet tins and bake 12 minutes with weights, then 5 minutes without. Scale the filling by dividing the listed amounts across the tins. These are useful for a party spread next to savory bites if you want a mixed platter.
Spiced Peanuts
Add 1/4 tsp cayenne to the sugar when candying the peanuts for a warm heat that cuts the caramel sweetness. The spice stays on the surface, so each bite has a slow build rather than a sharp hit. Keep the candying time the same and cool completely before topping.
Salted Caramel Chocolate Tart With Candied Peanuts
Description
A salted caramel chocolate tart with candied peanuts layers a crisp shortcrust, dense dark chocolate ganache, soft salted caramel, and sweet crunchy peanuts for four contrasting textures in each bite.
Ingredients
Instructions
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Heat oven and make dough
Heat the oven to 180°C / 350°F. Rub the cold butter into the flour and icing sugar until the mixture looks sandy, then mix in the egg yolk and bring together into a dough. The dough should come together without being sticky and feel short from the cold butter.
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Press and chill shell
Press the dough into a standard 23 cm / 9 inch tart pan with a removable base and chill for 20 minutes so the base holds its shape. The chilled shell should feel firm to the touch and not slump when lifted.
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Blind-bake the crust
Line the chilled shell with paper and baking weights and blind-bake for 20 minutes, then remove weights and bake 10 minutes more until the base looks golden and dry. Cool the shell fully before filling so the ganache will not soften the crust.
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Make chocolate ganache
Warm 200 ml double cream until it steams at the edges, then pour over the chopped dark chocolate and wait 2 minutes before stirring to a smooth ganache. Spread the ganache into the cooled shell and chill 25–30 minutes until just set and no longer sticky on top.
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Cook salted caramel
Cook 150 g sugar with 60 ml water on medium heat without stirring until it turns amber, about 8 minutes. Off the heat, add 80 ml cream and 20 g butter carefully, then stir in the sea salt and cool 10 minutes until thickened to a pourable but slow ribbon.
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Pour and chill caramel
Pour the caramel over the set ganache and tilt the pan to level it, then chill 20 minutes so the layer firms enough to support the nuts. The caramel should be tacky but hold a light finger press without sticking.
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Candy the peanuts
Cook 50 g sugar and 1 tbsp water with the raw peanuts on medium-low heat, stirring, until the syrup crystallizes then melts to a clear coat, about 7 minutes. Spread the peanuts on paper to cool and break apart so they stay separate and crunchy.
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Top and final chill
Scatter the candied peanuts over the caramel, then chill the finished tart 30 minutes before slicing with a warm knife for clean cuts. The fully chilled tart should slice cleanly and hold its shape on a plate.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 12g60%
- Cholesterol 55mg19%
- Sodium 210mg9%
- Total Carbohydrate 46g16%
- Dietary Fiber 3g12%
- Sugars 32g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Keep the tart in an airtight container in the fridge for up to 4 days; candied peanuts stay crisp for the first two days then soften.
- Make ahead: The tart freezes for up to 2 months wrapped in two layers of film; thaw overnight in the fridge.
- Pro tip: For clean slices, dip a thin knife in hot water and wipe between cuts so the warm blade passes through without dragging peanuts. See berry salad for a fresh contrast side.
- Reheating: Do not microwave; serve cold or at room temperature after a short rest to avoid liquefying caramel and steaming the crust.
