Torta de Amendoim e Caramelo Salgado
A delicious Brazilian-inspired peanut and caramel tart with a salty twist, perfect for sharing.
Ingredients
Crust
- 200 g bolacha maisena (triturada)
- 100 g manteiga sem sal (derretida)
Filling
- 55 g manteiga sem sal
- 125 g açúcar mascavo
- 110 g xarope de milho
- 2 g sal refinado (opcional)
- 5 mL extrato de baunilha (2-3 mL essência)
- 3 mL vinagre de maçã (opcional)
- 285 g amendoim torrado (sem pele e sem sal)
- 2 eggs ovos
Instructions
- Combine crushed cookies and melted butter to form the crust, then press into a pan and bake at 350°F for 10 minutes.
- Mix peanut, sugar, corn syrup, vanilla, and eggs to make the filling. Pour over the crust.
- Bake at 350°F for 20 minutes, then cool and serve.
Notes
For extra flavor, sprinkle with sea salt before serving.
