Peanut Butter Chocolate Truffle Tart
Makes 6, 4 inch tarts or 1, 11 inch tart
Chocolate crust
- 1 cup + 2 Tablespoons All Purpose Flour
- 1/4 cup cocoa powder
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 5 ounces cold butter, cubed
Combine all ingredients in a bowl and mix in the butter until it all comes together. Gather the dough into a ball, cover in plastic wrap and flatten into a thick disk. Refrigerate for about 20 minutes or until firm enough to roll out.
Roll out dough into 6 individual 4 inch rounds or 1 large 11 inch tart shell (use removable bottoms on the tart shells). The dough should be about 1/8 inch thick. Line the preferred tart pan with the dough. If the dough breaks, just patch it together with your fingers. Press the dough up the sides of the pan and trim the dough flush with the pan rim. Bake at 350º for about 15 minutes, until it is set and feels dry. Remove from the oven and set aside.
Truffle filling
- 7 ounces Milk Chocolate
- 2 ounces Semi-Sweet Chocolate
- 1 cups peanut butter (not natural peanut butter)
- 1/2 cup heavy cream
- 1/2 cup milk
- 3 egg yolks
- 1/4 teaspoon salt
Place the chocolate and the peanut butter in a heatproof bowl. Put the cream and milk in a small saucepan and bring to a boil. Pour the hot milk mixture over the chocolate and peanut butter and whisk until smooth. Whisk in the egg yolks and salt. Pour the filling into the prepared tart shell. Bake at 350ºF for about 15 minutes, until the filling is set and slightly cracked on top. Cool in pan for about 15 minutes. Remove the pan sides and serve. Garnish with Chocolate sauce, Malted Vanilla ice cream and candied peanuts.
