chocolcate curls and/or chopped peanuts for garnish
Instructions
Place flour, sugar and salt in a food processor. Whisk unti blended. Add butter and pulse until coarse crumbs form. Whisk yolk with vinegar. Add to processor and pulse just until dough comes together. Gather into a ball, then flatten into a disc. Using the palm of your hands, press into and up the sides of a 9 to 9 1/2 inch fluted tart pan with removable bottom. Prick bottom all over with a fork. Place in freezer for 30 minutes.
Preheat over to 375 F. Lay a piece of parchment paper that is slightly large than tart pan onto the pastry. Fill with dried beans or rice, making sure to push up against sides. Bake on lower shelf of the oven for 18 to 20 minutes. Discard parchment paper and beans. Continue to bake until crust is golden brown, about 5 minutes. Cool completely before filling.
Place chocolate in a medium bowl. Bring whipping cream just to the boil. Pour over chocolate. Let stand 5 minutes. Stir chocolate until melted. Stir in peanut butter, honey and vanilla. Pour into tart shell and smooth as best you can. Refrigerate until firm, about 1 hour. Garnish with chocolate and/or peanuts. Serve in small wedges with whipped cream.
Originally Submitted
2/12/2012
0 Out of 5 from
0 reviews
You can add this Chocolate Peanut Butter Tart recipe to your own private DesktopCookbook.
