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Peanut Butter and Fluff Tart

Tart Crust:

1 1/2 cups all-purpose flour

1/2 cup powdered sugar

¼ cup roasted, unsalted peanuts

1/4 teaspoon salt

1/2 cup cold butter, cut into small cubes

1 large egg

1/2 teaspoon vanilla extract

Peanut Butter Caramel:

½ cup unsalted butter

1/2 cup brown sugar

1 can sweetened condensed milk (395g/14oz)

1/4 cup heavy cream

1 tsp salt

1 cup creamy peanut butter

Marshmallow Meringue:

2 large egg whites

½ cup sugar

¼ tsp cream of tartar

½ tsp vanilla bean paste or powder


Process flour, sugar, peanuts and salt in a food processor for a few seconds until combined. Add butter and pulse until mixture becomes crumbly and resembles coarse meal. Add egg and vanilla extract and keep pulsing just until the dough starts to clump together.

Turn dough to a lightly floured surface and form into disk. Wrap in plastic wrap and refrigerate for at least 1 hour. Remove from refrigerator, roll out dough slightly and place in tart pan. Press dough into pan evenly, ensuring to push up against crust edges. Freeze dough for 15 minutes.

Preheat the oven to 375 degrees. Bake dough for 20 minutes, meanwhile make the peanut butter caramel.

Melt butter in a large saucepan over medium heat. Add sugar and stir until sugar is melted. Reduce heat to low, add the condensed milk & cream, whisking as you go. Once incorporated, add peanut butter and salt, and stir until smooth.

Pour into crust and bake at 325 degrees for 15 minutes or until the surface has a wrinkly “skin” on it.

Cool completely before adding meringue.

In a medium heatproof bowl, whisk together the egg whites, sugar and cream of tartar, then set the bowl over a saucepan filled with just two inches of simmering water over medium heat. Do not let the bottom of the egg bowl touch the water. Whisk the eggs and sugar constantly until sugar is dissolved and mixture has reached a temperature of 160°F (71°C), about 4 minutes.

Transfer the hot egg mixture to a stand mixer fitted with the whisk attachment and add the vanilla bean paste. Beat on high speed until stiff, glossy peaks form, about 4 to 5 minutes.

Top cooled tart with meringue. Using a kitchen torch, brulee the meringue. Top with crushed peanuts and serve!

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