Milk Chocolate Peanut Butter Tart Serves 6-8
For the tart shell: 1/2 cup peanuts 4 cups all-purpose flour 12 ounces (3 sticks) butter 3/4 cup confectioners' sugar 1 egg 1 cup almond flour Cooking spray or butter for the pan For peanut butter filling: 1 cup creamy peanut butter 8 ounces extra bitter- sweet chocolate, melted For the milk chocolate ganache: 6 1/2 ounces heavy cream 3/4 tablespoon butter 1 pound milk chocolate, melted Pinch of salt 1/2 teaspoon vanilla extract For dark chocolate glaze (optional): 8 ounces extra-bitter-sweet chocolate 10 tablespoons butter 2 tablespoons light corn syrup 1 1/2 teaspoons brandy To make tart shell: Roast peanuts in a preheated, 350-degree oven until lightly browned and fragrant. Allow to cool completely and then grind to a fine powder in food processor with some of the flour, pulsing the machine rather than letting it run. (This ensures a dry product rather than a paste). Cut the butter into small pieces and place in the bowl of an electric mixer. Cream on medium speed, adding the sugar gradually. Add the egg and beat well. Then add the flour, the peanut mixture and the almond flour. Mix well. Scrape the dough out of the mixer, wrap it in plastic and refrigerate for about 15 minutes, or until cool enough to roll. Roll the dough between pieces of parchment or wax paper to about 1/8-inch thickness. Slide it into a 10-inch tart pan (preferably with a removable bottom) that has been lightly sprayed with cooking spray or greased with butter. Refrigerate tart shell until well chilled, at least 15 minutes and up to several hours. When tart shell is cool, prick the bottom in several places with the tines of a fork. Bake in a preheated, 375-degree oven until fully baked, about 20-25 minutes. Check after about 15 minutes. The tart should be light golden brown. Cool on a rack. To make filling: Measure and melt the chocolate; in mixing bowl, with an electric mixer, beat the peanut butter at medium speed, adding melted chocolate slowly in a steady stream. Mix until combined. Spread the mixture into the bottom of the baked tart shell and chill to set while you make the ganache. To make ganache: Bring the cream and butter to a boil in a small saucepan. Pour this over the milk chocolate and mix well. Whisk in the salt and vanilla. Pour ganache into the tart pan over the peanut butter filling and smooth evenly over the top of the tart. Chill to set. To make the glaze, place all ingredients in a large bowl and melt over a pot of simmering water, stirring occasionally to prevent scorching. When all ingredients are melted and combined, ladle glaze over well-chilled tart and use a spatula to spread glaze over the entire top of the tart. Chill until set. Points of perfection # The dough can be frozen, wrapped tightly, for up to two months. # If you don't have time to make the crust, any prepared tart shell may be substituted, Snyder says. # The entire tart may be made up to one day in advance. # To serve the tart, bring it to room temperature, which takes about one hour. Remove the outside of the tart pan and slice the tart. Serve with whipped cream or ice cream. ------------------------ Yahoo! Groups Sponsor --------------------~--> DonorsChoose. A simple way to provide underprivileged children resources often lacking in public schools. Fund a student project in NYC/NC today! http://us.click.yahoo.com/5F6XtA/.WnJAA/E2hLAA/QXMplB/TM --------------------------------------------------------------------~-> Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
