Chocolate Peanut Butter Tart

By cuznvin

Ingredients

• Cookie Crust
• 1 1 1 cup finely ground chocolate wafers
• 2 2 2 tbsp granulated sugar
• 1 1/2 1 1/2 1/2 ounces (3 tbsp) unsalted butter, melted
• chocolate pb tart layerc
• Peanut Butter Filling
• 1 1/2 1 1/2 1/2 cups whole milk
• 1/4 1/4 1/4 tsp salt
• 3 3 3 large egg yolks
• 1/3 1/3 1/3 cup firmly packed light brown sugar
• 4 4 4 tsp all purpose flour
• 1/2 1/2 1/2 cup creamy peanut butter
• 1/2 1/2 1/2 tsp vanilla extract
• 1 1 1 cookie crust, baked & cooled (see recipe above)
• Glaze
• 3 3 3 ounces semi or bittersweet chocolate, finely chopped
• 2 2 2 ounces (4 tbsp) unsalted butter, cut into small pieces
• 1 1 1 tbsp light corn syrup

Preparation

Step 1

To make the filling

In a medium saucepan, bring milk and salt to a simmer. In a medium bowl, whisk together egg yolks, brown sugar and flour. Whisking constantly, slowly ladle in half of the hot milk over the egg mixture. Pour mixture back into the remaining milk in the pan. Cook over medium heat, whisking constantly, until mixture comes to a boil and thickens, about 4 minutes. Continue to cook, still whisking constantly, for 1 more minute. Remove pan from heat and whisk in peanut butter and vanilla.

Pour hot filling into cooled crust and spread evenly. Carefully press a piece of plastic wrap directly onto the surface of the filling (to prevent a skin from forming). Refrigerate for at least 2 hours before glazing.

To make the glaze and finish the tart

Melt chocolate and butter in a double boiler over medium heat. Stir corn syrup into the melted mixture until smooth. Remove plastic from chilled tart. Carefully pour the hot glaze over the filling and spread evenly to cover the filling. Refrigerate the tart for 30 minutes before serving.