Reece's Peanut Butter Tart

I decided we needed a peanut butter dessert  for when Glenn came to dinner.

Ingredients:

Crust:

• 170 grams (1.25 cups) alll purpose flour
• 60 grams (1/2 cup) powdered sugar
• 21 grams (1/4 cup) unsweetened cocoa powder
  
• 1/4 teaspoon salt
• 128 grams (9 tablespoons) unsalted butter, cold and cut into 1/4" dices
  
• 1 large egg yolk, beaten

Peanut Butter Filling:

• 6 tablespoons (85g) unsalted butter, room temperature
• 1 cup (250g) creamy peanut butter (not natural style)
• 2 and 1/2 cups (300g) confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons of milk
  
• 1/8 teaspoon salt

Topping:

• 6 ounces semi-sweet chocolate chips
• 2 tablespoons peanut butter
• 1/4 cup sour cream or yogurt
• 1/4 cup diced peanuts, optional
  

 

Instructions:

1. Make the tart crust: Whisk the flour, sugar, cocoa and salt together in a food processor.
2.  Spread the butter dices on top, whir in butter in some long pulses until it becomes coarse and crumbly.
   
3. Add the whisked yolk, then whir into flour mix until the clumps form. (I added 1 tablespoon of water.)
4. Turn out the dough onto a piece of parchment paper, knead together to make a ball, then press into a disk.
   
5. Roll the dough evenly between two sheets of parchment paper into a 10.5" to 11" inch circle.
6. Let the circle chill for 10 minutes in the freezer while you preheat the oven to 375 degrees.
   
7. Spray a 9" tart pan with a removable bottom with cooking spray.
   
8. Fit the crust into thetart pan, evening the top edges. Prick the bottom. (You can refrigerate overnight.)
   
9. Place parchment paper in the crust, and fill with small beans. 
10. Bake the crust for 20 minutes, carefully remove the beans and parchment paper, and bake for another 5 minutes.
    
11.  Let crust cool in pan on a wire rack for 20 minutes or so to room temperature.
    
    
12. Make the filling: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until creamy and smooth, about 2 minutes. 
13. Add the peanut butter and beat until combined, about 1 minute. 
14. If you notice any small chunks of butter, don’t worry—the mixture will smooth out. 
15. Add the milk, vanilla extract, and salt, and  beat in until smooth.
    
16. Add the ppwdered sugar, beat on low speed for 2 minutes until everything is combined. The mixture will be a little soft but not too crumbly.
17. Press the peanut butter filling into the cooled tart shell
       .
    
18. Make the topping: Gently heat the chocolate chips and peanut putter, stir and reheat until chocolate is melted.
19. Stir in sour cream until smooth
20. Pour over the peanut butter filling. Sprinkle with the chopped nuts.
21. Let sit in the refrigerator for at least an hour to firm up.
    

  

Carole's Notes:

We liked this!

The chocolate crust recipe is lightly adapted from Baking with Dorie, the peanut butter filling is lightly adapted from https://sallysbakingaddiction.com/peanut-butter-eggs/, and the ganache topping is from https://carolelikesroundfood.blogspot.com/2011/11/mini-reeces-peanut-butter-cheesecake.htmlhttps://carolelikesroundfood.blogspot.com/2011/11/mini-reeces-peanut-butter-cheesecake.html