Chocolate Peanut Butter Tart****

By Gigirox

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup + 1 1/2 tsp sugar
• 1/4 tsp salt
• 3/4 cup cold unsalted butter, cubed
• 1 egg yolk
• 1 tbsp white vinegar
• Filling
• 12 oz bittersweet chocolate, chopped
• 3/4 cup whipping cream
• 1/3 cup creamy peanut butter
• 1/4 cup corn syrup
• 2 tsp vanilla
• Chocolate curls for garnish
• Whipped cream

Details

Servings 8
Adapted from lcbo.com

Preparation

Step 1

1. Place flour, sugar and salt in a food processor. Whirl until 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 10 1/2 inch fluted tart pan with removable bottom. Prick bottom all over with a fork. Place in freezer for 30 minutes.

2. Preheat oven to 375F (190C).

3. Lay a piece of parchment paper onto the pastry. Fill with pie weights, making sure to push up against sides. Bake on lower shelf of oven 18 to 20 minutes, until edges are golden brown. Remove parchment and weights. Continue to bake until crust is golden brown, about 5 minutes. Cool completely before filling.

4. 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, corn syrup 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.