Maybe it is this stinking cold that I can’t seem to shake. Whatever it is, I need some major excitement in my life to bounce me out of my funk.
The way I see it, I either need to find a spectacular recipe or I need to buy a Tesla.
One of those options is way more likely than the other, although I can totally envision myself, scarf blowing in the wind, speeding down the road in a white Tesla with Juliet sitting, ears blowing in the wind, in the passenger seat.
Back to reality…here is a wonderful recipe for a chocolate peanut butter tart that is guaranteed to lift anyone’s spirits.
My prototype got rave reviews at my good friend Sarah’s delightful Easter dinner and garnered compliments from my photography teacher, Al Nomura. So, you need not take my word for it. Al and Sarah say it is good and, trust me, they are two tough cookies (sorry…shameless food pun) when it comes to reviews.
My recipe is an adaptation of a recipe from Food and Wine Magazine. The link to the original recipe appears at the end of this blog.
Recipe: Chocolate Peanut Butter Tart
4 oz. semisweet chocolate, chopped
4 T. unsalted butter (cut into tablespoons)
8 oz. Nabisco Chocolate Wafers (finely ground in a food processor to make 2 cups of crumbs)
8 oz. cream cheese (at room temperature)
1 C. smooth peanut butter
1 C. sugar
2 t. vanilla extract
1 C. cold heavy cream
4 oz. semisweet chocolate (chopped)
1/2 C. heavy cream
1/4 C. salted roasted peanuts (chopped)
Preheat oven to 375 degrees F.
Prepare the crust by combining chocolate and butter in a glass bowl and microwaving it at high power in 20-second intervals until the chocolate is just melted. Stir and then stir in cookie crumbs. Press the cookie crumb-chocolate mixture into the bottom of a 10-inch tart pan with a removable bottom. When you have the mixture evenly spread across the bottom of the tart pan, push a bit up the sides of the pan. Try and keep your crust thin at this point. Too thick a crust can be too hard when the tart is finished. Bake the crust for 10 minutes and cool on a rack.
To make the peanut butter filling, beat cream cheese with the peanut butter, sugar and vanilla extract until blended using a electric mixer. Whip the cold cream in a separate bowl until stiff peaks form. Fold one third of the whipped cream into the peanut butter mixture. Once this mixture softens a bit, fold in the rest of the whipped cream. Spoon this filling into the cooled crust. Using a spatula, smooth the surface. Refrigerate for one hour.
To make the chocolate topping, combine the chocolate with the heavy cream in a glass bowl and microwave at high power in 20-second intervals until the chocolate is just melted and the cream is hot. Stir this mixture until blended and then cool until the mixture is tepid, stirring occasionally. Spread this mixture over the chilled peanut butter filling.
Sprinkle chopped peanuts around the edge of the pie. Chill (uncovered) in your refrigerator for 3 (or more) hours .(Cover if you plan to keep the pie refrigerated longer.)
To serve this pie, gently remove the tart pan rim from around the pie. Cut the pie into wedges, slicing with a sharp knife that has been dipped in hot water between cuts.
Cook’s Notes: I found this pie easier to cut and serve when the pie was very cold. You could easily put the pie in the freezer for a few minutes to firm it up before cutting. Also, the recipe cautions to be sure to press the crust into the tart pan until the crust is thin because a thick crust can be too hard when cooked. Although I was well aware of the need to do that, press as I might, I found it difficult to get the crust as thin as I would have liked. I guess the message is to be extra diligent to get the crust thin.
Here is the link to the original recipe in Food and Wine Magazine: