If you like peanut butter and chocolate you have got to make this tart! There, that's all I need to say...
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My Peanut Butter - Chocolate Tart
Chocolate Wafer Crust:
• 1 1/2 cups ground chocolate wafers
• 1/3 cup sugar
• 7 tablespoons butter, melted
1. Preheat the oven to 350˚F. Combine all of the ingredients, mixing well. Set aside approximately 1/3 cup of the crumb mixture (save for another use) and press the remaining crumbs evenly over the bottom and up the sides of a 9-inch tart pan with a removable bottom. Bake the tart shell on the middle rack of the oven for 8 minutes. The tart shell with puff up a bit during baking, and upon removable from the oven, using the back of a spoon, very gently press all over the surface of the crust. Place on a wire rack until cooled. Do not unmold crust from tart pan.
• 2 1/2 ounces bittersweet chocolate
• 1/4 cup whole milk
• 1 tablespoon butter
• Pinch of kosher salt (or fleur de sel)
• 1/4 teaspoon vanilla extract
1. Place the bittersweet chocolate in a small bowl. Heat the milk and butter together until very warm and butter is melted. Pour the milk over the the chocolate and let set for about 30 seconds. Stir; add the salt and vanilla and continue to stir until smooth. Set aside.
Peanut Butter Pudding:
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon kosher salt
• 1 cup whole milk
• 3/4 cup heavy cream
• 3/4 cup creamy peanut butter
• 1 teaspoon vanilla extract
• Additional heavy cream for whipping
• 1/8 cup Spanish peanuts, chopped, for garnish
1. Combine the sugar, cornstarch and kosher salt in a medium saucepan. Slowly whisk in the whole milk and heavy cream. Continue to whisk while bringing the mixture to a boil over medium heat. Once at the boil, continue to whisk for one minute. Remove from heat. Add the peanut butter and vanilla and whisk until smooth. Scrape the mixture into a bowl and set into a larger bowl filled with ice. Whisk the mixture until it is no longer hot.
2. Pour the peanut butter pudding into the cooled chocolate tart crust. Use a spatula to distribute evenly if necessary. I found that the pudding leveled off on its own. With a small spoon, drip the reserved chocolate ganache over the top of the peanut butter pudding (you will not use all of the ganache). When you have enough chocolate to your liking dribbled over the pudding take a wooden skewer or the tip of a sharp knife, and run it back and forth through the chocolate to "marbleize".
3. Place the tart in the refrigerator. When set, whip some heavy cream along with powdered sugar, to taste. Either spoon mounds of gently whipped cream onto the top of the tart, or use a pastry bag with a 1/2-inch tip and pipe the cream. Sprinkle with the chopped Spanish peanuts, or some of the left-over chocolate wafer crust mixture.
4. Keep the tart refrigerated until ready to serve.