Weekend Food- with a highlight of Peanut Caramel Chocolate Tart.

Over the weekend along with lots of others, we had  tailgate food.
 Did we watch the Super Bowl?
 No ,we are hockey fans here.
Did we watch half time and the  commercials? Yes.
We still  enjoy  typical    football fare.. with  a   fantastic finale dessert.
Heard of Killer Desserts well this one is.
So this is what we enjoyed:


Submarine with Caesar Salad





Potato Cheese Chowder


Chili with shredded cheese

and the finale made by daughter Sherry , an absolutely decadent Peanut Caramel Chocolate Tart from Martha Stewart...



 

 
PEANUT, CARAMEL, AND CHOCOLATE TART

Inspired by the Snickers bar, this tart has the same
flavors as the beloved candy. but with a few decadent differences:

TOTAL TIME 2 HOURS 30 MIN.MAKES ONE 9-INCH TART SERVES 10

FOR THE CHOCOLATE CRUST
box (9 ounces) chocolate wafer
cookies, finely ground
(2cups)
1 tablespoon granulated sugar
Salt
1 stick unsalted butter, melted

FOR THE CARAMEL SAUCE
1 1/4 cup granulated sugar
1/4 cup water
1 cup heavy cream
1/3 cup creme fraiche
1cup roasted salted peanuts

FOR THE PEANUT BUTTER MOUSSE
8 ounces cream cheese, room temperature
1/2  cup confectioners' sugar
Salt
11/4 cups smooth peanut butter
1/2  teaspoon pure vanilla extract
1 cup heavy cream

FOR THE CHOCOLATE GANACHE
7 ounces semisweet chocolate (preferably56 percent cacao), chopped
1 cup heavy cream

1. Preheat oven to 350°, Make the chocolate crust: Combine cookie crumbs, granulatedsugar, and 1/4 teaspoon salt in abowl. Stir in butter. Press mixture into bottom and up sides of 9-inch springform
pan. Bake until dry 8 to 10 minutes. Let cool.

2. Make the caramel sauce:
Heat granulated sugar and water in a medium saucepan over medium-high heat,
until medium amber, about 10 minutes. Remove from heat, and carefully add heavy cream
(mixture will bubble and steam).

Return to heat, and bring to a boil, making sure caramel that seized up when cream was
added melts. Transfer to a bowl,and stir in creme fraiche.
Refrigerate until cool but still pourable, about 45 minutes.
Fold in peanuts.

3. Meanwhile, make the peanut butter mousse: Beat cream cheese and confectioners' sugar
with a mixer on medium-highspeed until pale and fluffy. Beat in 1/2 teaspoon salt. Add peanut
butter and vanilla, and beat  until combined. Whisk heavy cream in a separate bowl until medium-stiff peaks form. Fold one-third of the whipped cream peanut butter mixture.
Fold in remaining whipped cream in 2 additions.

4. Assemble the tart: Pour caramel sauce into cooled chocolate crust. Gently spread peanut butter mousse over caramel in an even layer, making sure they don't blend together. Refrigerate
for 30 minutes.

5. Make the chocolate ganache:
Place chocolate in a small heatproof bowl. Bring cream to a simmer in a small saucepan
over medium-high heat. Pour cream over chocolate, and let stand for 1minute. Whisk to
combine. (Use immediately.)

6. Remove tart from refrigerator,and pour in ganache to cover surface. Refrigerate for at least
30 minutes.

This dish has a lot of steps but oh my how worth it .