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Snickers Tart

Gooey Caramel, fluffy Peanut Butter Mousse and a Chocolate top and bottom....there is a always room for another piece!
Prep Time2 hrs
Cook Time30 mins
Total Time3 hrs
Servings: 16
Author: Lisa@mummymade.it

Ingredients

Chocolate Pie Crust

  • 1/4 cup Almond Meal
  • 1/2 cup Coconut Flour available from health food and specialty stores
  • 2 tablespoons unsweetened Cocoa
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Baking Soda
  • 1/4 cup Coconut Oil softened
  • 1/4 cup Maple Syrup you could substitute honey etc
  • 1 Egg
  • 1 teaspoon Vanilla Extract

Nutty Caramel

  • 1 can Coconut Cream 400ml can
  • 1/2 cup Maple Syrup
  • 1/2-1 teaspoon Salt
  • 2 teaspoons Vanilla Extract
  • 1/3-1/2 cup Roasted Peanuts

Peanut Mousse

  • 1 can Coconut Cream 400ml can; tin opened and left in the fridge overnight
  • 3 Tablespoons Maple Syrup
  • 2 teaspoons Vanilla Extract
  • 6-8 Tablespoons Peanut Butter
  • 2 1/4 teaspoons Gelatine amount will depend on the wateriness of the coconut cream

Chocolate Ganache

  • 1/4 cup Coconut Oil
  • 1 Tablespoon Maple Syrup
  • 1/4 cup Cocoa
  • 1/3 cup Coconut Cream
  • 1 Tablespoon Coconut Oil
  • 1 teaspoon Vanilla Extract

Instructions

Chocolate Pie Crust

  • Pre-heat the oven to 175C/350F.
  • Grease and line the bottom of a 20cm/8 inch springform tin (or a pie dish of the same size)
  • Combine the dry ingredients in a kitchen blender and process on low until combined.
  • Add the wet ingredients and blend until the dough comes together.
  • Press the dough into the tin, pressing the dough up the edges of the tin to create a wall.
  • Pierce the bottom of the pastry 4-5 times.
  • Place in the oven for 15 minutes.
  • Remove from the oven and allow the pie crust to cool completely.

Nutty Caramel

  • Place the Coconut cream in a medium saucepan with the maple syrup and salt.
  • Bring to a boil over medium/high heat.
  • Reduce heat to medium and simmer for approximately 15 minutes, stirring occasionally.
  • The caramel will have started to thicken and turn a golden brown colour.
  • Add the vanilla extract and stir.
  • The caramel is ready when it has turned a delicious caramel colour and it has reduced in volume by nearly 1/2.
  • Allow the caramel to cool slightly then pour over the chocolate crust base.
  • Evenly sprinkle the peanuts over the caramel.
  • Place the caramel tart in the fridge to set for at least 30 minutes.

Peanut Mousse

  • Remove the can from the fridge and spoon the thickened cream into the mixing bowl of a kitchen stand with a whisk attachment (a hand mixer can also be used).
  • Whisk on high until thick.
  • Add the maple syrup and vanilla and whisk until combined.
  • Add the peanut butter, 1 spoonful at a time, until the right flavour is achieved.
  • The mousse needs to be of a thick, yet still soft, consistency. If your cream thickened properly and can hold it's shape then it won't need the addition of gelatine. To test this take a spoonful of whipped cream and hold it upside down. If the cream holds then use it straight away. (see Notes)If not, sprinkle up to 2 1/4 teaspoons of gelatine over 2 Tablespoons of water in a heatproof bowl. Allow it to sit and thicken for 5 minutes. Place the heatproof bowl over a saucepan of simmering water and dissolve the gelatine.
  • Add the gelatine mixture to the whipped mousse and whip until combined.
  • Pour over the set nutty caramel and allow to set in the fridge for at least 2 hours.

Chocolate Ganache

  • Place the Coconut oil in a small saucepan and melt over a very low heat.
  • Add the maple syrup and whisk.
  • Add the cocoa and whilst til combined.
  • Stir until slightly thickened.
  • Pour the chocolate mixture into a lined container/tin and place in the freezer for 30 minutes, or until set.
  • Break the set chocolate into small pieces and place in a heatproof bowl.
  • Pour the cream into a small saucepan and bring to the boil over medium heat.
  • Pour the boiling cream over the chocolate and allow to sit for 5 minutes.
  • Add the 1 tablespoon of coconut oil and the vanilla extract and whisk until all the lumps are gone and the ganache is smooth and shiny.
  • Remove the tart from the fridge and pour the ganache over the mousse layer. Use a spatula or knife to smooth the surface.
  • Place the tart in the fridge for 1 hour to set before serving.

Notes

Peanut Mousse: even after a night in the fridge my cream still resembled runny milk which is why I used gelatine to stabilize my mousse. If you have runny cream use the gelatine. If you are unsure, opt for 1 teaspoon in 1 Tablespoon of water as a 'just in case' measure.**
Adapted from Martha Stewart