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5 from 2 votes

Gluten Free Snickers Tart

This is the ultimate snickers tart - complete with nougat, caramel, peanuts and a smooth chocolate ganache
Prep Time2 hours
Cook Time30 minutes
Chilling time2 hours
Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: buttercream, candy, caramel, chocolate peanut butter, ganache, gluten free, nougat, peanut butter, snickers, tart
Servings: 12 people
Calories: 500kcal
Author: Amelia Farber

Equipment

  • 11 inch tart pan
  • Small saucepan
  • Electric mixer
  • Piping bag and tips

Ingredients

For the crust:

  • 1 1/3 Cup cold salted butter, cubed
  • 1/2 Cup cornstarch
  • 1/4 Cup peanut butter powder
  • 1/4 Cup cocoa powder
  • 2/3 Cup gluten free 1-1 flour with xanthan gum added (if it doesn't have xanthan gum, add 1/2 teaspoon xanthan gum)
  • 3/4 Cup blanched almond flour
  • 2 Tbsp powdered sugar
  • 2 Tbsp white sugar
  • 1/2 tsp salt

For the nougat:

  • 1/4 Cup salted butter
  • 1/2 Cup white sugar
  • 1/4 Cup evaporated milk
  • 1/4 Cup smooth peanut butter
  • 7 oz marshmallow fluff
  • 1 tsp vanilla

For the Caramel:

  • 1 Cup white sugar
  • 6 Tbsp salted butter
  • 1/2 Cup heavy cream
  • t tsp salt
  • 1 1/2 Cups roasted salted peanuts

For the ganache:

  • 1/2 Cup heavy cream
  • 1 Cup chopped milk + dark chocolate
  • pinch salt

For the decoration:

  • 1/2 Cup peanut butter
  • 1/2 Cup salted butter
  • 1-2 Cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1-2 Tbsp cream optionall
  • 4-5 fun size Snickers bars sliced

Instructions

To make the crust:

  • First, preheat the oven to 325° Fahrenheit, and lightly grease an 11-inch tart pan. Then, in a large bowl, whisk all of the dry crust ingredients, and then use your fingers to knead in the cold cubed butter until fully combined. Then press crust mixture into the pan evenly and bake for 20-30 minutes or until firm and dry to the touch. Let cool completely before filling.

To make the nougat:

  • In a small saucepan, combine the butter, sugar, and evaporated milk and stir until combined, heating over medium low until it comes to a boil. Continue to cook for 6 minutes on med-low without stirring, then remove from heat and stir in the peanut butter, marshmallow fluff, and vanilla and stir until smooth, then pour nougat into the cooled crust and spread evenly on the bottom. Freeze for 30 minutes to set.

To make the caramel:

  • While the nougat is chilling, make the caramel! In the same small clean saucepan, heat the white sugar over medium heat, stirring constantly, until the sugar melts fully (no lumps remain). Immediately stir in the cubed salted butter and stir until melted into the sugar. Continue to stir or whisk until the caramel is smooth - it may start to bubble over or clump so keep stirring until it's smooth, then let simmer for 1-2 minutes. Then slowly add the heavy cream, while stirring as it starts to bubble over, until smooth. Let simmer again for another minute, then remove from heat, stir in the salt and let sit for 10 or so minutes until slightly cooled. Then add in the roasted peanuts and mix until combined. Pour over the nougat layer in the tart and smooth to the edges. Let cool again before adding ganache.

For the ganache:

  • Heat the cream in a heat-proof bowl in the microwave for about a minute, then add the chopped chocolate and pinch of salt and let sit for 2-3 minutes. Then stir until completely smooth and pour over the top of the tart, spreading it to cover the caramel + peanut layer. Let cool completely until ganache is set (about an hour).

For final decoration:

  • In a medium bowl, using an electric mixer to beat the butter and peanut butter together with the powdered sugar to make your buttercream (add cream if too stiff), then scoop into a piping bag and pipe over the top of the tart.
  • Add extra roasted peanuts and sliced snickers bars, then serve! It works best to heat a large knife over a flame before slicing the tart.