…It’s acceptable for me to post a week’s worth of pink and red sweets covered in sprinkles and/or chocolate! Yay! Basically, stuff exactly like the things on my Be Mine. Pinterest Board.
This seems like a perfect recipe to kick things off with as it is both covered in sprinkles and chocolate. Oh and it has the most amazing peanut butter caramel. Yes, I made a luscious caramel, and then mixed a bunch of creamy peanut butter into it. I’m pretty proud. It’s UH-mazing and I want to put in on everything—and I can, and you can, because this recipe makes extra! I put it on ice cream last night—excellent. Then, I put it straight into my mouth—better.
This tart has a chocolatey, but-not-too-sweet base that is loaded with chocolate chips. Then, I poured lots and lots of that tasty peanut butter caramel inside, and topped it with a silky white chocolate ganache… and of course, sprinkles. It’s rich, but totally perfect.
I used a long rectangular tart pan for this, but the recipe makes enough crust, caramel, and ganache that you will be fine filling whatever tart shape or size you have on hand! You’ll have to wait for tomorrow to see what I made with the extra ganache, but I made little cookies with my extra tart shell dough:
8 ounces white chocolate, finely chopped or grated
3/4 cup heavy cream
sprinkles, to decorate
for the tart shell:
In a small bowl,combine the flour, cocoa, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar for a couple minutes. Add in the egg yolks, heavy cream, and vanilla and beat for around 5 minutes. Add in the flour mixture and mix on low until combined. Stir in the chocolate chips.
Turn the dough out onto a piece of plastic wrap. Wrap in a disc and refrigerate for at least an hour, or up to 5 days.
When ready to bake, preheat oven to 350 degrees.
Roll the dough out to about the thickness of the chocolate chips.
Press into the bottom and up the sides of your tart pan. Use a knife to make the edges even.
Line with parchment paper and pie weights (mine are cute little hearts!), and bake for 20-30 minutes, or until set. You may have to remove the parchment paper for the last couple of minutes.
for the caramel:
In a heavy saucepan, spread the sugar in an even layer. Heat over low to medium-low heat, stirring occasionally, until melted and brown _(It's okay if there are a few pesky chunks that won't melt).
SLOWLY, pour in the cream. Your caramel will probably seize up---don't panic! Continue to stir over the heat until it is melted and creamy. (If, after about 15 minutes, you still have a couple small chunks of sugar, simply remove them with a slotted spoon and discard).
Stir in the peanut butter until melted and creamy.
Allow to cool a bit before pouring into the base of the tart, filling it about 3/4 of the way. Allow the caramel to sit for about 30-45 minutes in the shell.
for the ganache:
Place your chopped white chocolate in a bowl.
Heat the cream in a small saucepan on the stove until simmering. Pour the hot cream over the chocolate and stir to combine, until smooth.
Pour the ganache over the caramel. Sprinkle with sprinkles.
Allow to set for several hours before slicing and serving.