Here is the long-awaited reworked version of Martha’s Peanut, Caramel and Chocolate Tart. As I was doing the calorie math on my version – I realized I left off the calories and fat of 1.5 cups of heavy cream in the original.  While my changes didn’t magically turn this into health food, you can now eat two pieces for the price of one. Here’s the side by side comparison:

Martha’s Tart My Version
Calories 1064 633
Fat 81g 34g
Sat. Fat 39g 18g

Unnecessary butter was eliminated in the crust in favor of an egg white to hold it all together.  Heavy cream in the filling was replaced with an instant pudding and whipped topping mousse. The caramel is now easier and much safer (always a plus) and has a richer buttery flavor.  Finally, I left some of the cream out of the ganache which didn’t affect the flavor, but made a big dent in the calories. If you wanted to get really excited, you could use sugar free jello and cool whip and reduced fat peanut butter.

Snicker’s Tart (Amy’s Version)

Crust


12 chocolate graham cracker sheets
1 tbsp. granulated sugar
1 egg white
2 tbsp. unsalted butter, melted

Preheat the oven to 350º. Pulse graham crackers, granulated sugar, egg white and melted butter in the food processor until crumbs form. Press mixture into bottom and up sides of a 9-in. spring form pan. Bake for 8-10 minutes, until set.

Caramel Sauce

1 c. brown sugar
1 c. heavy cream
3 tbsp. honey
2 tbsp. unsalted butter
1 tsp. vanilla extract
1 c. roasted peanuts

Stir together the sugar, cream and honey and slowly bring to a boil. Cook over medium high, stirring occasionally until golden brown and bubbly (temp reaches 230F measured by a candy thermometer). Remove from the heat and stir in the butter, vanilla and peanuts. Let cool for 10 minutes. Carefully pour onto the baked crust and let cool. (Easy, delicious and safe!)

Peanut Butter Mousse

1 (5.1 ounce) package instant vanilla pudding mix
1 cup skim milk
1 (16 ounce) container frozen lite whipped topping, thawed
3/4  c. creamy peanut butter

Beat milk and pudding mix until dissolved. Add in peanut butter and whip until blended. Add the whipped topping and beat until incorporated. Gently spread peanut butter mouse over caramel in an even layer and refrigerate 30 minutes.

Ganache

1 c. semisweet chocolate chips
1/2 c. heavy cream

Place chocolate and cream in a medium microwave safe bowl. Microwave on half power  for 1 minute increments, stirring between, until the chocolate is melted and cream incorporated. Remove tart from refrigerator, and pour in ganache to cover surface. Refrigerate for at least 30 minutes, or freeze and then thaw slightly before serving.