Peanut Butter Chocolate Tart! June 17, 2008

This was the last of the desserts on Saturday and boy was it yummy! The entire tart was promptly finished off on Sunday with my pops.

The recipe comes from Miss Mary at Alpineberry! My tart pan was a little smaller than hers so I cut the recipe by a third! (my measurements listed below have been adjusted!)

Ingredients:

1 cup finely ground chocolate cookie crumbs
2 tbsp sugar
3 tbsp melted butter
1 cup whole milk
1/8 tsp salt
2 large egg yolks
1/4 cup firmly packed light brown sugar
3 tsp all purpose flour
1/3 cup creamy peanut butter
1/3 tsp vanilla extract
2 ounces semisweet chocolate
3 tbsp unsalted butter, cut into small pieces
2/3 tbsp light corn syrup

Directions:
For crust:
1) Preheat oven to 350F. Mix cookie crumbs and sugar in food processor until well mixed. Drizzle butter in and pulse until it looks like wet sand.
2) Press crumbs evenly into a 7-inch tart pan. Bake crust for about 10 minutes until fragrant. Let crust cool completely before filling (I put it in the fridge overnight)!

For the filling and glaze:
1) 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.
2) 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.
3) Continue to cook, still whisking constantly, for 1 more minute. Remove pan from heat and whisk in peanut butter and vanilla.
4) 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.
5) For glaze, melt chocolate and butter in a double boiler over medium heat. Stir in 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. Chill the tart for 30 minutes before serving!