Peanut Butter Salted Caramel Tart

This is the first complicated recipe I tried while pregnant with Levi. I took it from Martha Stewart, but changed up a few things in the caramel sauce. If you love peanut butter and peanuts, this will tantalize the taste buds. It was a perfect mixture of peanuts, rich chocolate and salted caramel. I made this dessert for the Stuy Christmas party.

For the Chocolate Crust:

• 2 1/3 cup Oreo boxed crumbs
• 1 tablespoon sugar
• pinch salt
• 1 stick unsalted butter, melted

For the Caramel Sauce:

• 1 cup brown sugar
• 1/2 cup heavy cream
• 4 tablespoon butter 
• 1 tablespoon vanilla
• 1/3 cup sour cream
• 1 cup roasted salted peanuts

For the Peanut Butter Mousse:

• 8 ounces cream cheese, room temperature
• 1/2 cup power sugar
• Salt
• 1 1/4 cups smooth peanut butter
• 1/2 teaspoon pure vanilla extract
• 1 cup heavy cream

For the Chocolate Ganache:

• 7 ounces semisweet chocolate, chopped
• 1 cup heavy cream 

1. Preheat oven to 350 degrees. Make the chocolate crust: Combine cookie crumbs, granulated sugar, and 1/4 teaspoon salt in a bowl. Stir in butter. Press mixture into bottom and 2 1/2 inches up sides of 9-inch springform pan. Bake until dry and firm, 8 to 10 minutes. Let cool.
2. Make the caramel sauce: Heat brown sugar, butter and heavy cream in a medium saucepan over medium-high heat. Remove from heat, and add vanilla. Transfer to a bowl, and stir in creme fraiche. Refrigerate until cool but still pourable, about 45 minutes. Fold in peanuts.
3. Meanwhile, make the peanut butter mousse: Beat cream cheese and confectioners' sugar with a mixer on medium-high speed until pale and fluffy. Beat in 1/2 teaspoon salt. Add peanut butter and vanilla, and beat until combined. Whisk heavy cream in a separate bowl until medium-stiff peaks form. Fold one-third of the whipped cream into peanut butter mixture. Fold in remaining whipped cream in 2 additions.
4. Assemble the tart: Pour caramel sauce into cooled chocolate crust. Gently spread peanut butter mousse over caramel in an even layer, making sure they don't blend together. Refrigerate for 30 minutes.
5. Make the chocolate ganache: Place chocolate in a small heatproof bowl. Bring cream to a simmer in a small saucepan over medium-high heat. Pour cream over chocolate, and let stand for 1 minute. Whisk to combine. (Use immediately.)
6. Remove tart from refrigerator, and pour in ganache to cover surface. Refrigerate for at least 30 minutes.