Adults-Only Snickers Tart

July 29, 2010

This is up there with one of my all-time favourite desserts. It’s so more-ish that my thighs are still screaming at me! As are that of my friends and family. I ended up having to give the rest of it away so that I wouldn’t eat it. It’s like it spoke to me. Screamed at me actually. I’m scared to make it again. But here for you is the Adults-Only Snickers Tart adapted from


  • Non-stick vegetable oil spray
  • 1 1/4 cups plain flour
  • 5 tablespoons sugar
  • 1/8 teaspoon salt
  • 1/2 cup chilled unsalted butter, diced
  • 1 large egg, separated
  • 2 (or more) teaspoons ice water


  • 1/4 cup unsalted butter
  • 1/2 cup (packed) golden brown sugar
  • Pinch of salt
  • 1/2 cup heavy whipping cream
  • 1/3 cup honey
  • 1 cup lightly salted dry-roasted peanuts
  • 1 cup icing sugar
  • 1/3 cup creamy (smooth) natural peanut butter (made with only peanuts and salt)
  • 2 tablespoons plus 1 to 2 teaspoons milk

Ganache Glaze:

  • 6 ounces bittersweet chocolate, finely chopped
  • 1/2 cup heavy whipping cream
  • 3 tablespoons lightly salted dry roasted peanuts, coarsely chopped

For crust:
Spray a 10-inch-diameter tart pan with removable bottom with oil. Blend flour, sugar, and salt in processor 5 seconds then add butter until resembles breadcrumbs. Add egg yolk and 2 teaspoons ice water and blend until it gets clumpy. You can add more iced water if it gets a little dry but be careful to only add by the teaspoon as to not add too much. Roll out dough to about an inch thick, cover with cling wrap and place in the fridge for an hour. This can be done a day ahead but make sure you leave the dough out for a little while to soften slightly when you’re ready to roll. 
Roll out the dough and place over your prepared tin. Remove overhang and patch up any holes with the spare dough. Place in the freezer until its firm. Preheat oven to 180°C and blind bake crust until pale golden (use baking beans if you have them – I used uncooked rice lined with baking paper) roughly about 20 – 25 minutes but it depends on your oven.
Beat egg white in a small bowl, brush the pastry over the hot pie crust and bake for a minute longer to seal it. Cool on a wire rack and increase the oven to 190°C
For filling:
Melt the butter in a medium saucepan over medium heat. Whisk in brown sugar and salt, then the cream and honey. Bring to a rolling boil, swirling pan occasionally. Boil 1 minute. Whisk in 1 cup peanuts. Pour filling into crust.
Bake the tart until filling is bubbling thickly, about 15 minutes then remove and cool on rack until firm, about 2 hours; freeze 15 minutes.
Beat icing sugar and peanut butter in a bowl until blended. Gradually beat in 2 tablespoons milk, then add more until thinned slightly; spread evenly over peanut filling. Place tart in fridge while preparing glaze.
For ganache glaze:
Place chocolate in medium bowl. Bring cream to simmer in small saucepan; pour over chocolate. Whisk until smooth. Spread glaze over tart. Sprinkle chopped peanuts around edge. Chill tart until glaze sets, at least 1 hour.
Remove tart carefully from the tin and serve.

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