© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

A buttery shortbread cookie tart cradling luscious creamy honey caramel infused with cayenne pepper and loaded with salted roasted peanuts. The tart is great on its own or served with fresh whipped cream on the side.
PastryHoney Caramel Peanut Filling

250 g All-purpose flour
2 tbsp Icing sugar
1/4 tsp Salt
125 g Chilled unsalted butter, chopped
1 Egg yolk
2 tbsp Iced water

270 g Caster sugar
80 ml Honey
60 ml Water
125 ml Heavy cream, room-temperature
50 g Unsalted butter, chopped, room-temperature
1?2 tsp Cayenne pepper powder
150 g Salted roasted peanuts 150 g Paprika flavoured roasted peanuts
Sea salt flakes

For the pastry, process the flour, icing sugar, salt and butter in a food processor until mixture resembles fine breadcrumbs. Add egg yolk and water. Process until mixture just comes together. Turn onto a work surface. Knead gently until just smooth. Shape into a disk. Wrap the dough disk in plastic and chill for 1 hour.
Preheat oven to 200C/400F. Roll out dough between 2 sheets of baking paper until 4mm thick. Line a 35x11 cm rectangular fluted tart tin and a 12cm round fluted tart tin with removable base with pastry. Line with baking paper and pastry weights or beans. Bake for 15 minutes. Remove paper and weights or beans and bake for a further 15 minutes for the rectangular one, and 8-1...