Chocolate-Peanut Butter Tart
The recipe Chocolate-Peanut Butter Tart can be made in about 3 hours and 40 minutes. One portion of this dish contains approximately 7g of protein, 22g of fat, and a total of 303 calories. This recipe serves 20. For 47 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. If you have salt, peanuts, egg, and a few other ingredients on hand, you can make it. Several people made this recipe, and 440 would say it hit the spot. It works well as an inexpensive hor d'oeuvre. It is brought to you by Martha Stewart. Overall, this recipe earns a not so excellent spoonacular score of 35%. If you like this recipe, take a look at these similar recipes: Chocolate Peanut Butter Tart, Chocolate-Peanut Butter Mousse Tart, and Crunchy Peanut Butter and Chocolate Tart.
Servings: 20
Preparation duration: 30 minutes
Cooking duration: 190 minutes
Ingredients:
1/4 teaspoon baking soda
1 tablespoon light corn syrup
1 large egg
1 cup all-purpose flour, plus more for rolling
3/4 cup heavy cream
2 tablespoons heavy cream
6 ounces (1 1/2 cups) cocktail peanuts, finely chopped in a food processor
1/4 teaspoon salt
3/4 teaspoon salt
Pinch of salt
5 ounces semisweet chocolate (61 percent), chopped
3/4 cup smooth peanut butter
1/4 cup sugar
1/2 cup sugar
1 stick unsalted butter, softened
2 tablespoons unsalted butter
1/3 cup unsweetened cocoa powder (preferably Valrhona)
1 teaspoon pure vanilla extract
2 tablespoons water
Equipment:
oven
Cooking instruction summary:
Preheat oven to 350 degrees. Line crust with parchment, pressing so that it is flush with dough, especially in corners. Fill with pie weights or dried beans; bake until edges are set, about 20 minutes. Remove weights and parchment; bake until cooked through, about 10 minutes. Let cool completely, about 30 minutes.
Step by step:
1. Preheat oven to 350 degrees. Line crust with parchment, pressing so that it is flush with dough, especially in corners. Fill with pie weights or dried beans; bake until edges are set, about 20 minutes.
2. Remove weights and parchment; bake until cooked through, about 10 minutes.
3. Let cool completely, about 30 minutes.
Nutrition Information:
covered percent of daily need
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