April 5, 2010

Chocolate peanut butter tart

This was one of the desserts I brought to Easter dinner. I almost didn't get a photo of it because it went quickly (this photo is taken on my aunt's front porch - this was the first Easter that I ever remember being able to eat outside!). This tart is super delicious. It's basically like a giant peanut butter cup! It does take some time to make, but most of that time is waiting for different layers to chill...the actual cooking time isn't very long and it's pretty easy. I found the recipe here and I followed it pretty much exactly (the only difference being that I almost always use organic ingredients as much as possible).

Chocolate peanut butter tart 

for the crust:
I used the same recipe as other tart crusts in the past. This one was chocolate so I'll refer you to this one. Let the crust cool before adding the filling.

for the filling:
1-1/2 cups whole milk
1/4 teaspoon salt
3 large egg yolks
1/3 cup firmly packed light brown sugar
4 teaspoons unbleached all-purpose flour
1/2 cup creamy all natural (peanuts or peanuts and salt only) peanut butter
1/2 teaspoon pure vanilla extract

for the glaze:
3 oz. bittersweet chocolate, finely chopped (I used Ghirardelli chips)
4 tablespoons unsalted butter, cut into pieces
1 tablespoon light corn syrup

In a medium saucepan, heat the milk and salt over medium-low heat until it comes to a simmer, stirring occasionally. In a small bowl, whisk together the eggs yolks, brown sugar, and flour until well blended. Slowly add the hot milk to the bowl, whisking constantly. Then return the mixture to the saucepan and cook until it comes to a boil and thickens (about 3 minutes), whisking constantly. Continue to cook for one more minute, whisking constantly. Remove the pan from the heat and whisk in the peanut butter and vanilla until well blended. Pour the hot mixture into the cooled tart shell. Cover with plastic wrap making sure to place the wrap directly on top of the filing so a skin won't form. Refrigerate for about two hours.

After the filling is cooled, make the glaze. Using a double boiler, melt the chocolate. When it's melted, add the butter and corn syrup and whisk until it's smooth. Remove the plastic wrap from the filling and top with the glaze. Spread until it's evenly coated. Refrigerate uncovered until the glaze hardens (about 30 minutes). If not serving right away, cover with plastic wrap and return to the refrigerator. Remove the tart about 15 minutes before serving to get the chill off.

1 comment:

  1. This looks so good Amy...I need a reason to make this soon :)


I love to hear from you!