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Salted Peanut and Caramel Tart
The peanut butter and marshmallow sandwich—the Fluffernutter—is inarguably all-American. Le Petit Grain, a Parisian boulangerie headed by Edward Delling-Williams, created a tartlet riff on that childhood favorite. A cookie-like pastry is filled with peanut butter meringue that is topped with caramel-coated roasted peanuts. For ease, we make a single 9-inch tart instead of individual tartlets. When making the meringue filling, pay attention to the timing in the recipe, which can be tricky. The whipped egg whites and sugar syrup need to be ready at the same time. If your egg whites reach soft peaks before the syrup is ready, reduce the mixer speed to low while you wait for the syrup to finish; this prevents the whites from turning dry and stiff. You’ll need a candy or instant thermometer for gauging the doneness of the sugar syrup. The finished tart will keep at room temperature for up to 12 hours. If you’re storing it longer than an hour or so, wait to add the flaky salt garnish until just before serving and cover the tart with plastic wrap or foil.
1
9-inch tart
Tip
Don’t use natural peanut butter (the variety that requires stirring to mix in the oil on the surface); even the creamy variety of natural peanut butter has a slight grittiness that's detectable in the tart filling. Make sure the mixer bowl and whisk attachment for whipping the meringue are perfectly clean; even a trace of grease will prevent the egg whites from attaining the proper volume.
2 hours 30 minutes
1 hour active
For the peanut butter–meringue filling and tart shell:
-
188
grams (¾ cup) creamy (smooth) peanut butter (see headnote)
Directions
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01To make the peanut butter–meringue filling, put the peanut butter in a small microwave-safe bowl; set aside. In a clean, dry mixer bowl, combine the egg whites, vanilla and salt, then attach to the mixer along with the whisk attachment. In a small saucepan, combine the corn syrup, sugar and ¼ cup water. Bring to a boil over medium-high and cook until the syrup reaches 238°F, 3 to 4 minutes; swirl the pan once or twice before the syrup reaches a boil. When the syrup has boiled for 2 minutes, begin whipping the whites on medium and whip until they hold very soft peaks when the whisk is lifted, about 1 minute. When the syrup reaches 238°F, remove the pan from the heat and let stand just until the bubbling slows, no more than 15 seconds. Then with the mixer running on medium-high, slowly pour the hot syrup into the egg whites, aiming for the area between the whisk and the sides of the bowl. After all the syrup has been added, continue whipping on medium-high until the bowl is just warm to the touch, about 3 minutes; do not overbeat.
Reviews
August 2, 2026
Tasty Tart
Tasted great, my pb meringue did not come out white? When I mixed the pb in, it turned a lighter shade of brown. Not sure if I didn’t whip them long enough or what.
July 28, 2026
Delicious
For someone who detest the smell and taste of peanut butter, can you substitute the peanut butter for almond butter?
July 28, 2026
Salted Carmel peanut pie
Thank you for sharing this wonderful pie, and letting us know that it really isn't freeze able. I will be making this very soon.
February 4, 2024
Best Salted Peanut Butter Tart
I want to use this fabulous recipe for an upcoming birthday celebration, and I would like to know if the pie can be frozen for at least couple of weeks. Thank you.
Which brand of peanut butter would you guys recommend specifically? They vary so hugely based on sugar content and other additives that it could have a huge impact on flavor. I understand the comment that you shouldn't use natural peanut butter because it has a grit to it, but is the implication that you should go for a commercial, sugary one like Reese's or Skippy? Or still try to fund one that is buttery smooth but less sugary like Peanut Butter & Co?
This is the only recipe that Imhave ever read that is written to require more than one person. In the section about making the filling, you are to whip the cream WHILE boiling sugar with water to a candy temperature AND softening peanut butter. Meanwhile, be very Very careful about that cream you are whipping. No souls chefs in my kitchen.
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That is one sweet dessert. Too sweet for me but I do love whipping egg whites and pouring boiling sugar on them!