Salted Caramel Peanut Butter Chocolate Tart

This Salted Caramel Peanut Butter Chocolate Tart has it all. There’s chocolate, peanut butter and salted caramel all in one bite. It doesn’t get much better than that! Plus a super buttery and nutty peanut crust that becomes deliciously toasty when baked. Although this tart has a few different elements, they’re all incredibly simple and quick to make.

What are these 3 delicious layers?

  1. Peanut Biscuit Crust made from peanuts, biscuits and melted butter
  2. Peanut Butter Salted Caramel made using homemade peanut butter and salted caramel
  3. Chocolate Ganache made using a combination of dark and milk chocolate + heavy cream


*This recipe serves 7-8. It’s not a huge tart, but is quite rich, which is why I recommend serving small slices.
*I used peanut biscuits here for an extra nutty flavour. You can substitute with any biscuit of your choice: digestive biscuits, oreos, graham crackers..the possibilities are endless. However, do note that you might need to adjust the amount of butter depending on the kind of biscuit you use.
*You can absolutely use store-bought peanut butter here. The recipe uses only a couple of tablespoons, so it won’t make a huge difference. It will make this recipe a lot easier and quicker. I, however, like to overcomplicate everything. So, I made my own. I like homemade peanut butter because I can control the amount of sugar in the recipe since I make mine using only roasted peanuts and salt.
*I know I sprinkle flaky sea salt on top of everything, but on this tart, it is absolutely essential. That final sprinkle of saltiness is what brings it all together. If you’re in the mood for something fancier, add a little extra drizzle of peanut butter or salted caramel!
*While assembling the tart, make sure each layer is completely cooled before adding the next. This will ensure nice clean layers. This is especially important with the ganache layer. If spread on the caramel while still warm, it will melt into the caramel and become a mess.
*If you want to make this recipe ahead of time, make the shell and caramel layer and leave in the fridge. Prepare the ganache an hour before you want to serve and spread on top. Then leave to set at room temperature.
*The tart will keep in the fridge for 4-5 days, stored in an air-tight container.


For the peanut crust:

  • 30g roasted peanuts
  • 130 g digestive biscuits or peanut flavoured biscuits
  • 100g unsalted butter, melted

For the peanut butter salted caramel:

  • 150 g caster sugar
  • 120ml heavy cream
  • 13g unsalted butter
  • 1/2 tsp fine sea salt
  • 2 tablespoons peanut butter

For the chocolate ganache:

  • 30 g dark chocolate (70% or above)
  • 30 g milk chocolate
  • 50 ml heavy cream (or a mixture of 30 ml heavy cream and 20 ml whole milk)


  • Pre-heat oven to 180C. To make the biscuit base, add the biscuits and peanuts to a food processor and process until a fine crumb forms. Transfer to a bowl and pour in the melted butter. Mix until you have something that resembles wet sand. Press into a 7 inch tart tin with a removable base, make sure it is pressed in tightly.
  • Bake for10-12 minutes just until the biscuit base starts to turn golden. Remove from the oven and set aside to cool.
  • For the caramel layer, add the sugar to a saucepan and cook over medium heat until it reaches a dark amber colour. Do not stir or the sugar will crystallise. Once it is dark and smoking, remove from heat and immediately whisk in the cream. Be careful as the mixture will bubble and splatter. Then add in the butter, salt and vanilla, and whisk to combine. Finally add in the peanut butter and whisk until smooth. Set aside to cool for 10 minutes and then pour onto the cooled biscuit base.
  • Place the tart into the fridge to set for at least 2-3 hours. You can even leave it in overnight. Once set, the caramel will be slightly firm.
  • To make the ganache, add both kinds of chopped chocolate to a heat-proof bowl and melt over a double-boiler. In another saucepan, add the cream and cook on low heat until just simmering. Do not boil. Remove both from heat and pour the cream into the chocolate. Use a balloon whisk to bring the ganache together. It should be silky and shiny.
  • If your ganache looks grainy or separated, add it to a saucepan over the lowest heat. Add in a teaspoon of warm milk at a time and use a balloon whisk to mix it in. As the ganache melts, it will become nice and silky again. Let cool for 10 minutes and then spread on top of the caramel layer, but not all the way to the edge. Finally sprinkle flaky sea salt on top and leave to set at room temperature for about an hour. If it is warm where you live, set in the fridge.

Cherry Upside-down Cake


If you know me at all, you’d know that upside-down cakes are my absolute favourite. You never really know what they’re going to look like until they come out of the pan. Maybe that’s why I love them. Finding that beautiful layer of caramelised sugar and fruit on top of the cake is magical. Every single time. Even more magical when the fruit in question is cherries.


  1. 40 g salted butter
  2. 80 g dark muscovado sugar
  3. 250 cherries (halved and pitted)
  4. 200 g  all purpose flour
  5. 1 teaspoon baking powder
  6. ½ teaspoon baking soda
  7. ¼ teaspoon salt
  8. 1 teaspoon vanilla extract
  9. 125 g salted butter (softened)
  10. 165 g granulated sugar
  11. 2 eggs (room temperature)
  12. 150 ml greek yogurt (room temperature)


  1. Preheat the oven to 175°C. Line a 9 inch round springform pan with butter and cover the bottom of the pan with baking paper (I used a sheet pan for this recipe, but if you want to ensure your cake comes out in one piece, go with a springform pan).
  2. In a small saucepan, melt together the 40 g butter and muscovado sugar and cook for 2-3 minutes over medium heat until combined and sugar is melted.
  3. Spread the caramel over the baking paper in the bottom of the pan. Place the cherry halves cut side down over the caramel.
  4. Combine flour, baking powder, baking soda and salt in a bowl. Set aside.
  5. In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla.
  6. Alternately add in the flour and yogurt. Fold together until combined.
  7. Pour the batter into the prepared pan, over the cherries. Smooth the top.
  8. Bake for 35-40 minutes. Check the cake at the 25 minute mark and cover the cake with foil if  the top seems to be browning too much.
  9. Remove the cake from the oven and let it cool on a wire rack for 5 minutes. After the 5 minutes, remove the cake from the pan. Serve warm with ice cream.


Spiced Chocolate Crème Caramel


This fall I have been loving everything warm and spicy. Everything that brings comfort – that warm, fuzzy feeling. And there’s something about this spiced chocolate crème caramel that makes it absolutely perfect for October’s stormy days. A dark just-set custard, fragranced with soft undertones of cardamom and cinnamon, served in a pool of bitter caramel. It’s a dessert that is rich and indulgent, yet mellow and light.

Makes about 4 servings


For the caramel:

  1. 65 g sugar
  2. 1 tablespoon cold water
  3. ⅔ tablespoon hot water

For the chocolate custard:

  1. 1½ cups whole milk
  2. 1½ tablespoons sugar
  3. 1 vanilla bean, split
  4. 3 cardamom pods, crushed
  5. 2 black pepper pods, crushed
  6. 1 cinnamon stick
  7. 60 g dark chocolate
  8. 2 eggs


  1. Preheat the oven to 150°C. Coat the insides of 4 ramekins with cooking oil.
  2. To make the caramel, in a small saucepan, heat the sugar and cold water over low heat. Once the sugar has dissolved, swirl the pan occasionally until the caramel has reached a dark golden colour.
  3. Remove from heat and add in the cold water to stop the cooking.
  4. Pour the caramel equally into the 4 ramekins. Do this quickly as the caramel will start to set. In case the caramel has hardened, heat it again for a few seconds until it reaches a pouring consistency. Set the ramekins aside.
  5. In a larger saucepan, add the milk, vanilla bean + seeds, cardamom pods, black pepper pods and cinnamon stick. Let the milk come to a light boil and remove from the heat.
  6. Add in the chopped chocolate and whisk together.
  7. Cover and set aside for 30 minutes to let the flavours develop.
  8. Once cool, sieve the mixture.
  9. In a mixing bowl, beat the eggs and sugar until light and fluffy. Pour in the chocolate milk and mix until combined. If there is any foam on top, use a spoon to skim it.
  10. In a deep baking tray, place the ramekins and then pour in the chocolate mixture into the ramekins. Pour boiling water into the baking tray. Cooking these in a bath ensures even cooking.
  11. Bake for 50 minutes. A good way of testing if they are done is to giggle the ramekins. The centre should be almost set, not fully.
  12. Let the ramekins cool completely and then set in the fridge for at least 4 hours or overnight.
  13. To un-mould, dip the ramekins in hot water for a few seconds. Then run a knife along the edge of the custard and flip onto a plate.