Ingredients with Measurements:
For the crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 egg yolk
- 2-3 tablespoons ice water
For the filling:
- 1 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the chocolate ganache:
- 8 ounces semisweet chocolate, chopped
- 1 cup heavy cream
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Pie weights or dried beans
- Double boiler or heatproof bowl set over a pot of simmering water
- Whisk or spatula
Step-by-step instructions:
For the crust:
1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the flour, cocoa powder, and sugar.
3. Add the cubed butter and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse sand.
4. Add the egg yolk and 2 tablespoons of ice water, and mix until the dough comes together. Add more ice water if needed.
5. Roll out the dough on a lightly floured surface to about 1/4-inch thickness.
6. Transfer the dough to a 9-inch tart pan with removable bottom, pressing it into the bottom and sides of the pan.
7. Line the crust with parchment paper and fill it with pie weights or dried beans.
8. Bake for 15 minutes, then remove the parchment paper and weights and bake for an additional 10-15 minutes, or until the crust is set and dry to the touch.
9. Let the crust cool completely before filling.
For the filling:
1. In a medium bowl, beat the peanut butter, powdered sugar, softened butter, vanilla extract, and salt until smooth and creamy.
2. Spread the peanut butter filling evenly over the cooled crust.
For the chocolate ganache:
1. Place the chopped chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
3. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes.
4. Whisk the chocolate and cream together until smooth and shiny.
5. Pour the chocolate ganache over the peanut butter filling, spreading it evenly with a spatula.
6. Chill the tart in the refrigerator for at least 2 hours, or until the ganache is set.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Chilling time: 2 hours
5. Temperature:
375°F for the crust
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 520
Total fat: 38g
Saturated fat: 17g
Cholesterol: 73mg
Sodium: 206mg
Total carbohydrates: 39g
Dietary fiber: 4g
Sugars: 18g
Protein: 10g
Substitutions for ingredients:
- You can use natural peanut butter instead of creamy peanut butter, but the filling may be more crumbly.
- You can use bittersweet or dark chocolate instead of semisweet chocolate for the ganache.
Variations:
- You can add chopped peanuts or chocolate chips to the peanut butter filling for extra texture.
- You can sprinkle sea salt on top of the chocolate ganache for a sweet and salty flavor.
- You can add a layer of sliced bananas or strawberries on top of the peanut butter filling before adding the chocolate ganache.
Tips and tricks:
- Make sure the butter for the crust is cold and cubed to ensure a flaky crust.
- Use a fork to prick the bottom of the crust before baking to prevent it from puffing up.
- Let the ganache cool slightly before pouring it over the peanut butter filling to prevent it from melting the filling.
Storage instructions:
Store the chocolate tart in the refrigerator, covered with plastic wrap or foil, for up to 3 days.
Reheating instructions:
Let the tart sit at room temperature for 10-15 minutes before serving to soften the ganache.
Presentation ideas:
Serve the chocolate tart on a cake stand or platter, garnished with chopped peanuts or fresh berries.
Garnishes:
Chopped peanuts, fresh berries, whipped cream, or a dusting of cocoa powder.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the crust is too crumbly, add more ice water a tablespoon at a time until it comes together.
- If the ganache is too thick, heat it up in the microwave for a few seconds or in a double boiler until it is pourable.
Food safety advice:
Make sure to use pasteurized eggs for the crust and filling to prevent the risk of salmonella.
Food history:
Chocolate tarts have been a popular dessert since the 18th century, and peanut butter was first introduced in the late 19th century.
Flavor profiles:
Rich, chocolatey, and nutty.
Serving suggestions:
Serve the chocolate tart as a decadent dessert for a special occasion or dinner party.
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Taste: Rich, Creamy, Nutty, Chocolatey, Sweet