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Milk Street Bowtie Salted Peanut and Caramel Tart

Salted Peanut and Caramel Tart

1 9-inch tart

2 hours 30 minutes 1 hour active

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The classic peanut butter and marshmallow sandwich—also known as the Fluffernutter—is inarguably all-American. And Le Petit Grain, a Parisian boulangerie headed by Edward Delling-Williams, created a delicious riff on that childhood favorite. The bakery combines all of the elements into elegant individual tartlets called tartes cacahuètes (literally, peanut tarts). A buttery, cookie-like pastry is filled with an airy peanut butter meringue that is topped with caramel-coated roasted peanuts. For ease, our version makes a single 9-inch tart. Pay attention to the timing in the recipe, which can be tricky. To make the meringue filling, the whipped egg whites and sugar syrup need to be ready at the same time. If your egg whites reach soft peaks before the syrup is ready, reduce the mixer speed to low while you wait for the syrup to finish; this prevents the whites from turning dry and stiff. You’ll need a candy or instant thermometer for gauging the doneness of the sugar syrup. The finished tart will keep at room temperature for up to 12 hours. If you're storing it longer than an hour or so, wait to add the flaky salt garnish until just before serving and cover the tart with plastic wrap or foil.

1

9-inch tart

Tip

Don’t use natural peanut butter (the variety that requires stirring to mix in the oil on the surface); even the creamy variety of natural peanut butter has a slight grittiness that's detectable in the tart filling. Make sure the mixer bowl and whisk attachment for whipping the meringue are perfectly clean; even a trace of grease will prevent the egg whites from attaining the proper volume.

2 hours 30 minutes

1 hour active

130 grams (1 cup) all-purpose flour
50 grams (½ cup) almond flour
66 grams (⅓ cup) white sugar
¼ teaspoon table salt
6 tablespoons (¾ stick) salted butter, cut into ½-inch cubes and softened
1 large egg yolk
1 teaspoon vanilla extract
188 grams (¾ cup) creamy (smooth) peanut butter
2 large egg whites
1 teaspoon vanilla extract
Pinch table salt
164 grams (½ cup) corn syrup
107 grams (½ cup) white sugar
54 grams (¼ cup) white sugar
3 tablespoons heavy cream
2 tablespoons salted butter, cut into 2 pieces
68 grams (½ cup) dry-roasted, salted peanuts, roughly chopped
Flaky sea salt, such as Maldon (optional)
For the tart shell:
  • 130

    grams (1 cup) all-purpose flour

  • 50

    grams (½ cup) almond flour

  • 66

    grams (⅓ cup) white sugar

  • ¼

    teaspoon table salt

  • 6

    tablespoons (¾ stick) salted butter, cut into ½-inch cubes and softened

  • 1

    large egg yolk

  • 1
For the peanut butter–meringue filling:
  • 188

    grams (¾ cup) creamy (smooth) peanut butter

  • 2

    large egg whites

  • 1
  • Pinch

    table salt

  • 164

    grams (½ cup) corn syrup

  • 107

    grams (½ cup) white sugar

For the peanut-caramel topping:
  • 54

    grams (¼ cup) white sugar

  • 3

    tablespoons heavy cream

  • 2

    tablespoons salted butter, cut into 2 pieces

  • 68

    grams (½ cup) dry-roasted, salted peanuts, roughly chopped

  • Flaky sea salt, such as Maldon (optional)

Directions

Salted Peanut and Caramel Tart

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Reviews
Rachel T.

That is one sweet dessert. Too sweet for me but I do love whipping egg whites and pouring boiling sugar on them!

Marion P.

Which brand of peanut butter would you guys recommend specifically? They vary so hugely based on sugar content and other additives that it could have a huge impact on flavor. I understand the comment that you shouldn't use natural peanut butter because it has a grit to it, but is the implication that you should go for a commercial, sugary one like Reese's or Skippy? Or still try to fund one that is buttery smooth but less sugary like Peanut Butter & Co?

Janelle C.

Hi Marion,

We prefer Pic's brand, which we sell in our online story: https://store.177milkstreet.com/products/pics-peanut-butter-smooth

Best,
The Milk Sreet Team

Mildred B.

This was amazing! I loved the contrast of flavors and textures. The sweet with the slight bitterness of the caramel then you get the salt. It’s a show stopper! Everyone asked for the recipe.

Megan M.

Could extra AP flour be used instead of almond flour? Family member with tree but allergy, but can eat peanuts.

Elizabeth C.

This is the only recipe that Imhave ever read that is written to require more than one person. In the section about making the filling, you are to whip the cream WHILE boiling sugar with water to a candy temperature AND softening peanut butter. Meanwhile, be very Very careful about that cream you are whipping. No souls chefs in my kitchen.

Rachael S.

I always use natural peanut butter due to food sensitivies and this came out delightfully smooth.