Georgia Peanut and Brown Butter Parsnip Tart

More and more chefs are incorporating peanuts in elevated dishes, especially Georgia peanuts, being so flavorful and large with great texture. Created by Chef Rebecca “Peanut” Ayers, this tart recipe also comes with caramel ganache and salted peanut butter whipped cream recipes to add on if you’re feeling extra talented in the kitchen. Whether keeping it simple, or going for the full, decadent experience, this dessert makes an amazing addition to any fall table. Pro tip: use Virginia-grown peanuts from our friends at Hubs Peanuts.

recipe heading-plus-icon


Makes 1

    For the nut crust
  • 1½ cups peanuts, finely chopped
  • 3 tablespoons sugar
  • 1 tablespoon cocoa powder
  • ¼ teaspoon salt
  • 3 tablespoons butter, melted and cooled
  • 1 egg white, lightly whisked
  • For the tart filling
  • 1 pound parsnips, peeled and cut into coins
  • 2 cups heavy cream
  • 1 cup sugar
  • ¼ teaspoon cinnamon
  • 1 teaspoon vanilla
  • ½ cup butter, browned
  • 1½ cups whole Georgia peanuts, toasted

  • For the Caramel Ganache
  • 1 cup sugar
  • 3 tablespoons butter
  • ¼ teaspoon salt
  • ½ cup cream
  • 4 ounces milk chocolate
  • For the Salted Peanut Butter Whipped Cream
  • 1 cup heavy cream
  • 4 tablespoons peanut butter
  • 4 tablespoons brown sugar
  • 2 pinches salt, to taste
  • ½ teaspoon vanilla
  1. Make the crust: Combine all ingredients and press into well-greased 9-inch tart pan. Bake at 325 degrees for 20 minutes.
  2. Make the tart: Place all filling ingredients, except vanilla, butter, and toasted peanuts in a heavy-bottomed pot and simmer over medium heat for about 30 minutes or until very tender and reduced to just under 3 cups. Blend with vanilla and brown butter into a silky smooth puree. Fold in nuts and spoon into tart shell. Top with caramel ganache and salted peanut butter whipped cream.
  3. Make the ganache: In another heavy-bottomed pot, gently dissolve sugar in ¼ cup of water. Cook until golden amber (about 370 degrees). Remove from heat and whisk in butter, cocoa, and salt, then add cream. Add chocolate, whisking until completely melted. Set aside to cool before topping tart filling.
  4. Make the whipped cream: Combine all ingredients and whisk to soft peaks and spoon on top of ganache.

  • Recipe By
    Rebecca Ayers
Featured Articles

Related Recipes


Bakehouse Peanut Butter Cheesecake Bars

These rich and velvety chocolate peanut butter cheesecake bars are the ultimate indulgence, perfect [...]

Leave a Reply

Be the first to comment.

The Wine Lover Issue


1 year for only $24.99

1 year
for only $24.99

Subscribe and Save 72%!

Suscribe Now
The Travel Issue