…Salted Peanut Chocolate Pudding Tarts.

By ldelmas

Ingredients

• 3 tablespoons cornstarch
• 2/3 cup sugar
• 2 tablespoons plus 1 teaspoon unsweetened cocoa powder
• 1/2 teaspoon table salt
• 2-2/3 cups whole milk
• 1 cup heavy cream
• 3 ounces bittersweet (70%) chocolate, melted
• 3 ounces high-quality milk (41%) chocolate, melted
• 4 large egg yolks
• 2 Tablespoons unsalted butter, at room temperature
• 2 teaspoons vanilla extract
• Salted Peanut Shortbread (page 195), baked into eight 4-inch tart shells
• Milk Chocolate Ganache (recipe follows), warm
• 1/2 cup chopped roasted salted peanuts

Preparation

Step 1

In a large saucepan, whisk the cornstarch, sugar, cocoa powder, and salt. Gradually whisk in the milk and cream, and bring to a low boil over medium-low heat. Remove from the heat and whisk in the two melted chocolates. Continue whisking until smooth.
In a large bowl, whisk the egg yolks until broken. Very gradually add a little of the hot milk mixture to the yolks, whisking continuously. When the bottom of the mixing bowl is warm, whisk in the remaining hot milk.
Pour the mixture back into the saucepan and cook over medium-low heat, stirring continuously. Be sure to scrape along the bottom and sides of the pan. Continue cooking and stirring until the pudding thickens, increasing the speed of your stirring as the custard gets thicker, about 10 minutes. You want to actually boil the custard but not burn it, so keep stirring while it bubbles and gets really thick. Let it boil for 30 seconds, then remove it from the heat.
Strain the pudding through a fine-mesh sieve into a large bowl. Fold in the butter and vanilla until fully incorporated. Divide among the tart shells and refrigerate, uncovered, until firm and set, at least for hours and up to overnight.
Divide the warm ganache among the tarts, swirling to evenly coat the tops. Sprinkle 1 tablespoon of the peanuts on top of each tart. Refrigerate, uncovered, until set, at least 10 minutes and up to 1 day.
Milk Chocolate Ganache

Ingredients:

1/4 cup chopped milk chocolate
1 cup chopped bittersweet chocolate
1 cup heavy cream
Directions:

Place the chocolate in a large bowl. Heat the cream in a small saucepan until bubbles form around the edge. Pour over the chocolate, then gently stir with a wooden spoon until smooth.