How To Make Chocolate Crunched Caramel Tart

Caramel
Scant 1/2 cup heavy cream
1/2 cup sugar, sifted
1 tablespoon corn syrup
2 tablespoons salted butter, cut into 4 pieces, room temperature


Ganache
8 oz bittersweet chocolate, finely chopped
1 cup + 2 tablespoons heavy cream
4 tablespoons unsalted butter, cut into 4 pieces, room temperature
3/4 cup honey-roasted peanuts, coarsely chopped
1 9-inch tart shell made with Dorie’s Sweet Tart Dough (p.444), fully baked and cooled

How To Make Strawberry Galette

Ingredients crust

• 1 1/2 cups all purpose flour
• 2 tablespoons sugar
• 3/4 teaspoon salt
• 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 2 tablespoons chilled nonhydrogenated solid vegetable shortening, cut into 1/2-inch cubes
• 2 tablespoons (or more) ice water

Mix flour, sugar, and salt in processor. Add butter and shortening; pulse until coarse meal forms. Add 2 tablespoons ice water; pulse until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk and wrap in plastic. Chill 2 hours. DO AHEAD Can be made 1 day ahead. Keep chilled. Let stand at room temperature 30 minutes before continuing.