Chocolate and Peanut Butter Tart

Are you a peanut butter fan? If so, we should be friends. I love making peanut butter things. My husband is not normally a big fan. After making the berry clafoutis, I decided to make a dessert for myself. This giant Reese’s Peanut Butter Cup sounded wonderful. That night, I cut myself a slice and K was eyeing my piece. Finally I gave him a bite. He loved it and had to have some. There went my plan to have a treat to myself!! (Not that I really mind sharing my sweets with my sweetie–insert eye rolls here.)

This treat starts with this yummy crust:

Even if you didn’t want to fill it with peanut butter, you could still make it for other things. It’s so easy!

But who wouldn’t want to have it with peanut butter?

Directions for Chocolate and Peanut Butter Tart

Slightly adapted from Absolutely Chocolate

• 1 cup ground chocolate cookies (like Oreos) (I used half chocolate and half graham cracker crumbs)
• 3 Tablespoons butter, melted
• 1.5 cups milk
• Pinch salt
• 3 egg yolks
• 1/3 cup (about 64 g) firmly packed light brown sugar
• 1 Tablespoon (about 11 g) flour
• ½ cup (8 Tablespoons) peanut butter (smooth)
• ½ teaspoon vanilla
• 3 ounces dark chocolate, chopped
• ¼ cup butter, cut into 6 pieces
• 1 Tablespoon light corn syrup

Preheat the oven to 350 degrees. Prepare a 9-inch tart pan with a removable bottom. Mix together the ground cookies and melted butter until combined. Press the mixture into the tart pan, covering the bottom and coming up the sides a little.

Bake for about 10 minutes until the crust smells fragrant. Allow the crust to cool before beginning the filling.

For the filling, bring the milk and salt to a simmer over medium heat. Stir occasionally until the temperature reaches about 170 degrees.

Meanwhile, whisk together the egg yolks, brown sugar, and flour.

Ladle some of the hot milk into the yolk mixture to temper the eggs.

Then, pour everything back into the saucepan and bring the mixture to a boil (it takes a few minutes, around 180-190 degrees).

Remove the pan from the heat then add the peanut butter and vanilla, whisking until well-blended.

Pour the mixture into the crust and spread evenly with a spatula. Cover with a piece of plastic wrap and refrigerate until chilled (about 1-2 hours).

For the chocolate glaze, use a double boiler or a microwave to melt together the chocolate, butter, and corn syrup.

I used chocolate with add-ins, so mine wasn’t perfectly smooth.

When smooth, pour it on top of the pie (after removing the plastic wrap). Refrigerate until the glaze sets, about 30 minutes to 1 hour.

Serve chilled or at room temperature.

Directions for Chocolate and Peanut Butter Tart (without pictures)

Slightly adapted from Absolutely Chocolate

• 1 cup ground chocolate cookies (like Oreos) (I used half chocolate and half graham cracker crumbs)
• 3 Tablespoons butter, melted
• 1.5 cups milk
• Pinch salt
• 3 egg yolks
• 1/3 cup (about 64 g) firmly packed light brown sugar
• 1 Tablespoon (about 11 g) flour
• ½ cup (8 Tablespoons) peanut butter (smooth)
• ½ teaspoon vanilla
• 3 ounces dark chocolate, chopped
• ¼ cup butter, cut into 6 pieces
• 1 Tablespoon light corn syrup

Preheat the oven to 350 degrees. Prepare a 9-inch tart pan with a removable bottom. Mix together the ground cookies and melted butter until combined. Press the mixture into the tart pan, covering the bottom and coming up the sides a little. Bake for about 10 minutes until the crust smells fragrant. Allow the crust to cool before beginning the filling.

For the filling, bring the milk and salt to a simmer over medium heat. Stir occasionally until the temperature reaches about 170 degrees. Meanwhile, whisk together the egg yolks, brown sugar, and flour. Ladle some of the hot milk into the yolk mixture to temper the eggs. Then, pour everything back into the saucepan and bring the mixture to a boil (it takes a few minutes, around 180-190 degrees). Remove the pan from the heat then add the peanut butter and vanilla, whisking until well-blended.

Pour the mixture into the crust and spread evenly with a spatula. Cover with a piece of plastic wrap and refrigerate until chilled (about 1-2 hours).

For the chocolate glaze, use a double boiler or a microwave to melt together the chocolate, butter, and corn syrup. When smooth, pour it on top of the pie (after removing the plastic wrap). Refrigerate until the glaze sets, about 30 minutes to 1 hour. Serve chilled or at room temperature.

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