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:
- In the bowl of a food processor, combine flour, cocoa powder, sugar and salt. Pulse to combine.
- Cut butter into several pieces and add to flour mixture. Pulse until mixture is sandy and butter is well-incorporated.
- Add egg and pulse to mix completely.
- Form dough into a disk, wrap in plastic and refrigerate for 30 minutes.
- 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..
- Bake at 350F for 15-20 minutes, until firm. Allow to cool before using.
Make the filling:
- 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.
- Scrape the mixture into the tart shell and smooth the surface with a spatula.
- Chill this while you prepare the topping — again, I just slide it into the freezer for 10 minutes.
- A cold surface helps the chocolate set faster.
Make the topping:
- Heat chocolate, pinch of salt and cream together in a microwave or saucepan until the chips are mostly melted.
- Stir until smooth.
- Let sit for 5 minutes to cool slightly then pour over peanut butter filling and gently spread smooth.
- Sprinkle with flaky salt, if desired.
- Chill the tart until firm in the freezer for 15 minutes or an hour in the fridge.
Assemble
- Spoon about 1/2 teaspoon of crushed peanuts to garnish
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