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The dessert, Chic bistro

Salted butter caramel and peanut tart

Salted butter caramel and peanut tart is a bistro-style dessert for 6, with a crisp shortcrust base, runny caramel, and toasted peanuts for crunch. It takes 35 minutes of active work and is made entirely the day before, with a required chilling time. Success depends on the caramel's color, neither too pale nor too dark, for a medium-difficulty dessert at €1.70 per serving.

My salted butter caramel tart, with toasted peanuts for crunch, a make-ahead dessert everyone fights over.

Salted butter caramel and peanut tart
For
6 people
Work
35 min
Total time
2 h 30
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€1.70
Calories per person
640 kcalcalculated by Kiloach, your weight coach

This tart plays on contrast, a shortcrust base that snaps cleanly, caramel that oozes slowly, and peanuts that bring salty crunch. Salted butter and a pinch of fleur de sel balance the sweetness of the caramel, so the dessert stays rich without being cloying. It's the kind of tart that pleases every age around the table.

It fits a dinner party or a family meal any time of year, since it doesn't rely on seasonal fruit. Serve it after a fairly simple main course, it has enough character to carry the end of the meal on its own. Kids love it as much as adults do, which makes it a practical choice when the table mixes generations.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 5 steps, 2 h 35
  2. The same day Nothing to do
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

Everything happens the day before, from baking the crust to pouring and chilling the caramel, so there's nothing left to do the day of the dinner. You have zero tasks tied to this dessert in the morning or afternoon. Right before guests arrive, take the tart out of the fridge for fifteen minutes so the caramel softens slightly before serving.

The ingredients

6 people

Dairy

  • Shortcrust pastry 1
  • Heavy cream 20 cl
  • Salted butter 80 g

Pantry

  • Sugaroften in the pantry 200 g
  • Toasted salted peanuts 150 g
  • Fleur de seloften in the pantry 1 pinch

Allergens Gluten, Lactose, Peanuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Roll out the pastry into a tart pan, prick it, and blind bake it at 180°C. 25 min

    Let the crust cool completely before filling it.

  2. Warm the cream in a small saucepan so you can pour it warm over the caramel.

    Cold cream would make the hot caramel splatter.

  3. Melt the sugar dry in a saucepan over medium heat until you get an amber caramel. 10 min

    Wait for a nice hazelnut color, too pale and it's too sweet, too dark and it turns bitter.

  4. Off the heat, pour in the warm cream in a thin stream, then add the butter and fleur de sel and mix.

    Protect your hand with a kitchen towel, the steam is scalding.

  5. Pour the caramel over the tart crust, scatter with peanuts, and let it set in the fridge. 2 h

    Roughly chop some of the peanuts for varied texture.

When it's time to serveThe final touches, right in front of your guests.

  1. Take the tart out fifteen minutes before serving.

    The caramel flows more easily at room temperature.

Our tips to get it right

  • Use a heavy, light colored saucepan so you can actually see the caramel's color as it cooks.
  • If the caramel seizes up when the cold butter hits it, put the pan back on very low heat for a few seconds, stirring gently.
  • Set aside a few whole peanuts for decoration on top, in addition to the ones mixed into the caramel.

The variations

  • Swap the peanuts for toasted hazelnuts or almonds for a more refined version.
  • For a faster version, use a store-bought salted caramel sauce and spend your time on the crust and the peanuts instead.
  • Scatter a few dark chocolate chips over the baked crust before pouring the caramel, for a chocolate caramel version kids especially love.

What to serve it with

  • A scoop of vanilla ice cream
  • A strong coffee after the meal
  • A dollop of unsweetened whipped cream

Storage

The tart keeps for 2 to 3 days in the refrigerator, covered or in a sealed container. It doesn't freeze well since the caramel loses its texture. Always let it sit out briefly before serving so it isn't too cold.

Questions about this recipe

Why does my caramel turn grainy when I add the cream?

That's a temperature shock, usually because the cream was too cold. Warm the cream before pouring it in, and if it seizes, put the pan back on low heat for a few seconds while stirring.

Can I make this tart without salted butter?

Yes, use unsalted butter and add a small extra pinch of salt to the caramel. The result will be slightly less pronounced in salty flavor but just as rich.

How do I slice the tart without caramel running everywhere?

Use a thin knife dipped in hot water and wiped between each slice. A well chilled tart cuts more cleanly, so take it from the fridge right before slicing.

Can I use a homemade sweet pastry crust instead of shortcrust?

Yes, a homemade sweet pastry crust works very well and gives an even more crumbly bite. Just make sure to blind bake it fully before filling, the same way you would with shortcrust.

Can a salted butter caramel and peanut tart be made ahead?

Yes, it's even recommended. The recipe needs 35 min of work in total, split up like this, the day before, 5 steps, when it's time to serve, 1 step.

How long does it take to make a salted butter caramel and peanut tart?

Allow 2 h 30 in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "medium".

How many calories are in a salted butter caramel and peanut tart?

About 640 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a salted butter caramel and peanut tart cost?

About €1.70 per person, that's €10.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, peanuts. Remember to ask your guests about their allergies before putting your menu together.

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