Sunday, July 10, 2016

Chocolate Peanut Butter Tartlets

Crust Ingredients

  • 1 c all purpose flour
  • 1/2 c cocoa powder
  • 1/4 cup granulated sugar
  • 1/4 tsp salt
  • 1/2 cup butter, cold
  • 1 lg egg

Filling Ingredients

  • 1/2 cup (4 ounces or 115 grams) cream cheese, softened
  • 2 tablespoons (1 ounce or 30 grams) unsalted butter, softened
  • 1/3 cup (40 grams) powdered or confectioners’ sugar
  • 1/2 cup (130 grams) creamy peanut butter
  • 1/4 teaspoon coarse or kosher salt
  • 1/2 teaspoon vanilla extract

Chocolate Ganache Ingredients

  • 1 cup (about 6 ounces or 170 grams) semisweet chocolate chips
  • A pinch of salt
  • 1/2 cup (120 ml) heavy cream
  • Crushed peanuts (optional)
  • Flaky sea salt, to finish (optional)
Garnish Ingredient
  • Crushed dry roasted peanuts

Make the crust:

  1. In the bowl of a food processor, combine flour, cocoa powder, sugar and salt. Pulse to combine.
  2. Cut butter into several pieces and add to flour mixture. Pulse until mixture is sandy and butter is well-incorporated.
  3. Add egg and pulse to mix completely.
  4. Form dough into a disk, wrap in plastic and refrigerate for 30 minutes.
  5. For a single large tart,  press disk  into a circle by hand on a lightly floured surface and carefully place into a 9 or 10-inch tart pan (for 6 individual tartlet pans cut disk I to sixths and press out 6 smaller circles and place into  tarlet pans.) Press firmly up the sides and into an even layer on the bottom of the pan..
  6. Bake at 350F for 15-20 minutes, until firm. Allow to cool before using.

Make the filling:

  1. In a large bowl, beat the cream cheese, butter, sugar, peanut butter, salt and vanilla together until fluffy with an electric mixer or with good elbow grease, a big whisk.
  2. Scrape the mixture into the tart shell and smooth the surface with a spatula.
  3. Chill this while you prepare the topping — again, I just slide it into the freezer for 10 minutes.
  4. A cold surface helps the chocolate set faster.

Make the topping:

  1. Heat chocolate, pinch of salt and cream together in a microwave or saucepan until the chips are mostly melted.
  2. Stir until smooth.
  3. Let sit for 5 minutes to cool slightly then pour over peanut butter filling and gently spread smooth.
  4. Sprinkle with flaky salt, if desired.
  5. Chill the tart until firm in the freezer for 15 minutes or an hour in the fridge.


  1. Spoon about 1/2 teaspoon of crushed peanuts to garnish

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