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Chocolate peanut tart recipe

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Adjust Servings:
For the Crust
1¾ cups [210 g] ground honey Graham Cracker (about 15)
½ cup [110 g] Unsalted Butter , melted
¼ tsp Salt
For the Filling
1 cup [240 ml] Heavy Cream
1¼ cups [225 g] Semisweet Chocolate Chips
1 cup [280 g] chocolate-hazelnut spread, such as Nutella
1 cup [140 g] roughly chopped honey-roasted Peanuts
For the Salted Honeycomb Candy
1 cup [200 g] Sugar
¼ cup [80 g] light Corn Syrup
1½ Tbsp Honey
1 tsp Salt
2 tsp Baking Soda
Chopped honey-roasted Peanuts for garnish (optional)
Special Equipment
Candy or deep fry thermometer

Chocolate peanut tart recipe

  • Serves 1
  • Medium


  • For the Crust

  • For the Filling

  • For the Salted Honeycomb Candy

  • Special Equipment



Honeycomb is one of my go-to homemade candies because it’s delicious, very simple to make, and the texture and appearance are just plain cool. But this recipe is really a two-for-one deal, because when it’s crumbled on top of this chocolate and peanut tart, candied honeycomb demonstrates just how beautifully honey and chocolate can play together, and how they even get a little bit fancy.



To make the crust, position the oven rack in the lower third of the oven and preheat the oven to 350°F [180°C]. Coat a 9-in [23-cm] round or a 14½ by 4½ in [37 by 11 cm] rectangular tart pan with a removable bottom with nonstick cooking spray.


In a food processor, combine the graham cracker crumbs, melted butter, and salt. Process until the crumbs are wet and blended well with the butter. Press the mixture over the bottom and up the sides of the prepared tart pan. Bake until light golden brown, about 8 minutes. Transfer to a rack and cool to room temperature.


To make the filling, bring the cream to a simmer in a small saucepan over medium heat. Add the chocolate chips, whisking until the chocolate is melted and smooth. Add the chocolate-hazelnut spread, whisking until combined, and stir in the chopped nuts. Pour the filling into the cooled crust, almost to the top (you might have some left over). Place the tart in the freezer until just set, about 20 minutes. Remove the tart from the pan and set aside.


To make the honeycomb candy, line a baking sheet with parchment paper. In a medium pot with tall sides, spread out the sugar evenly so it covers the bottom. Add the corn syrup, honey, salt, and 1/4 cup [60 ml] of water. No more stirring! Cook over medium-high heat until the mixture registers 300°F [150°C] on a candy thermometer, which should take 5 to 10 minutes. Remove from the heat and add the baking soda, stirring for about 5 seconds (the mixture will foam up dramatically). When it stops foaming, pour it over the prepared baking sheet (do not spread it out). Let stand, undisturbed, until it has cooled and set, about 30 minutes. Hit the honeycomb with the handle of a knife to crack into pieces.


Sprinkle the top of the tart with the crumbled honeycomb and chopped peanuts, if desired. Cut into slices, and serve. The tart will keep, covered and refrigerated, for up to 2 days.


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