Peanut butter and caramel cheesecake tart
(Two rectangular cheesecake tarts of 9,5 x 33 cm)
Preheat oven to 180 °C. Use full recipe for the crust and line two rectangular quiche pans of 9,5 x 33 cm with it.(creamy baked cheesecake) Filling: Use halved recipe and add 75 ml peanut butter (smooth or chunky, as you wish) after the cream.(basic half filling) Mix well. Put quiche pans on a baking tray and fill. Spoon 45 ml caramel sauce (like Bonne Maman's) on top. Bake for 15 minutes and lower temperature to 120 °C. Bake for another 45 minutes and remove. Let cool.