Caramel, peanut butter and chocolate tart

Caramel, peanut butter and chocolate tart

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  • 2 x 200 g Romany Creams boxes, finely crushed
  • 100 g butter, melted
  • 180 g Caramel Treat
  • 4 T crunchy peanut butter
  • 200 g dark chocolate, chopped
  • ½ cup cream

Cooking Instructions

Mix the crushed biscuits and butter.

Press the mixture into a greased 23 cm springform cake tin, pressing the crumbs firmly up the sides of the tin. Chill for 20 minutes.

Mix the Caramel Treat and peanut butter until smooth, then spoon into the tart shell.

Place the chocolate in a bowl. Bring the cream to a gentle simmer in a saucepan, then pour over the chocolate. Mix until the chocolate has melted. Allow to cool slightly.

Gently spread the chocolate over the tart filling and garnish with chocolate curls if you like.

Cook’s note: To make chocolate curls, shave the sides of a chocolate bar using a potato peeler. Chill the curls until you are ready to serve the tart.

First published in the April 2014 issue of TASTE magazine.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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  • Sharon Crafford
    July 21, 2018

    Tried your caramel, peanut butter and chocolate tart today. It is amazing and so easy!

  • default
    Gill van Gass
    May 24, 2016

    How well does this keep? Can it be made a day in advance? Also, does the chocolate layer not mix into the caramel? Thanks!

    1. default
      May 24, 2016

      Hi Gill

      Absolutely, you can make it a day in advance, but be sure to keep it in the fridge. The biggest challenge will be not tucking in before it’s due to be served!
      The chocolate and caramel layers won’t mix as the caramel layer will be quite thick and sticky.
      Enjoy – and don’t forget to let us know how it turns out.