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Ingredients
- Tartlets:
- 1 1/4 cups flour
- 1/8 teaspoon salt
- 1/4 cup sugar
- 5 tablespoons unsalted butter very cold
- 1 large egg
- 1 large egg yolk
- 10 tablespoons crunchy peanut butter
- Glaze:
- 1/2 cup heavy cream
- 5 ounces semisweet chocolate finely chopped
- 1 tablespoon Karo syrup, light optional
- 1 tablespoon coffee, brewed optional
Preparation
Step 1
Make the tartlets:
1. In the food processor, combine the flour, salt, sugar and butter. Blend just until the butter is in pea-sized pieces.
2. Add the egg and the egg yolk and process until the mixture is uniform in color and texture, but not cohesive enough to form a ball.
3. Turn the crumbly dough out onto a lightly floured surface. Starting at the edge of dough, using the heel of your hand, knead golf sized pieces away from you. Continue to push pieces of dough away from the original mass until all the dough has been kneaded. Using a pastry scraper, scrape the dough together and form into a flattened ball. Wrap the dough in plastic wrap and refrigerate for about an hour.
4. Grease 10 shallow, 3-inch round tart tins with butter or vegetable oil.
5. Roll the chilled dough out to 1/8- inch thickness and using a 3 1/2-inch round cutter or glass, cut circles. Press the circles of dough into the prepared tart tins and using your fingers, pinch a tiny ridge around the edge of each. Prick the bottoms of each tart with a fork and place them on a heavy baking sheet. Refrigerate for 30 minutes.
6. Preheat the oven to 400 degrees. Bake the tart shells on the center rack in oven for 12-15 minutes, or until the edges are golden brown. Remove the shells from the tins and cool on racks.
7. When the shells are completely cool, spread with a heaping tablespoon of peanut butter over the bottom of each.
Make the Glaze:
8. In a small saucepan, scald the cream over medium-high heat. Remove from heat and add the chopped chocolate. Stir the very gently with rubber spatula.
9. When the mixture is combined and the chocolate has melted, add coffee and Karo syrup stir in well and then strain it through a fine sieve.
10. Pour a generous tablespoon of glaze over each tartlet. Refrigerate the tarts until the glaze has become firm, about 15 minutes. Before serving, allow tarts to come to room temperature.
Yield 10---I always double to make 20.