Chocolate Peanut Butter-Caramel Macaroon Tarts

I think you must have to REALLY like coconut to enjoy these macaroon tarts. I got the recipe for the tart shells from Donna Hay's book, Off the Shelf. I think that even with my pan modifications, they turned out "right". Unfortunately, it wasn't until I was sampling my first bite that I remembered that I don't like macaroons. Shoot. However, the whole point to making these tarts in the first place was to find out what happens when you mix peanut butter with sweetened condensed milk. Turns out it is every bit as good as I had imagined. I am already thinking up tastier ways to use it (ways that don't involve macaroons, for example), so you can expect to see more of that here soon. But for anyone who is interested, I will go ahead and add the recipe for the macaroons too...

Macaroon Tarts (from Donna Hay's Off the Shelf):

- 3 egg whites
- 3/4 cup sugar
- 3 cups desiccated coconut

Oven to 280 degrees. According to the original recipe, you should grease six 3 1/2 inch tart pans with removable bottoms. I had none of those sitting around, so I lined the bottoms of six ramekins with parchment cupcake papers. (That left me with tons of left-over crust, which I attempted to make use of in various ways, none of which succeeded.) Mix all the ingredients together and press into the tart pans (or ramekins). Bake for 25-30 (or 50) minutes, until firm and turning golden. Allow to cool.

Peanut Butter Caramel:

- 14 ounce can of sweetened condensed milk
- 1/2 cup natural creamy peanut butter

Mix together over medium heat until well-combined and the consistency becomes thin enough to pour (about 3 minutes). Pour into tarts and return to 280 degree oven for 5-10 minutes, until bubbles appear in caramel. Remove from oven and allow to cool.

Remove tarts from pans (or ramekins.) Make ganache.

Ganache:

- 4 ounces chopped chocolate
- 4 ounces heavy cream.

Heat cream in pan, add chocolate and stir until melted and combined. Pour over tarts. Chill until set.