Your friends and family won't be able to resist this luscious tart recipe that boasts a peanut butter filling and chocolate ganache topping.

Source: Better Homes and Gardens
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Ingredients

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Directions

For crust:
  • Preheat oven to 350 degrees F. In a medium bowl, combine crushed chocolate cookies and the 3 tablespoons sugar. Stir in the melted butter. Press mixture onto the bottom of an ungreased 9-inch tart pan that has a removable bottom. Bake about 10 minutes or until set. Cool on a wire rack.

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For filling:
  • In a medium saucepan, combine half-and-half, flour, and salt. Cook over medium heat until simmering, stirring frequently.

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  • In a small bowl, combine egg yolks and the 1/3 cup sugar. Gradually whisk hot half-and-half mixture into egg yolk mixture. Return egg yolk mixture to saucepan. Cook and stir over medium heat until mixture is thickened and bubbly. Remove from heat. Whisk in peanut butter and vanilla until combined. Pour into crust, spreading evenly. Cover and chill for 3 hours.

For ganache:
  • In a small saucepan, combine chocolate and the 5 tablespoons butter. Cook and stir over low heat until melted. Remove from heat. Stir in corn syrup; cool for 10 minutes.

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Instructions Checklist
  • Pour ganache over filling; tilt pan to allow ganache to flow evenly over tart. Cover and chill for 1 to 24 hours.

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  • Let stand at room temperature for 10 minutes before serving. Using a small sharp knife, gently loosen edge of tart from side of pan; remove side of pan. Makes 16 servings.

Reviews (1)

13 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: Unrated
11/28/2014
4 stars, delicious, elegant, rich, and not hard to make--just allow time for the chillings, but it's thinner than it appeared in the photo so I wouldn't count on it feeding 16.. Everyone liked it and the ganache had a nice crisp "bite". But I had a hard time getting the filling to thicken while cooking; next time I'll add use 3 Tablespoons flour. And it was a pain to get out of the pan (I used springform without the fluted edge of a tart pan) so next time I'll try lining it w/parchment 1st.