Chocolate Peanut Butter Tart

Let's go back in time. Let's go back to a very very long time ago when I first discovered food blogs were a thing thanks to a Facebook ad for Annie's Eats (now called Everyday Annie). I started hoarding recipes to try one day. As I added more blogs to read, that list grew. Even more so when I started blogging myself. Then, in 2012 (picture this: I was still in NY, not yet engaged, Obama was in the middle of his presidency. What a time), I laid eyes on this delightful gem on that same Annie's site: a chocolate peanut butter tart. Clearly so rich and delicious I had to save it. 

But then it took me like 7 years to actually make it. Isn't that sad? 

Fear not! This story has a happy ending because I did make it and it WAS so good! And, honestly, look how pretty that pb swirl is. I can't believe I was able to make it look that good (tasty food is my forte, pretty food: less so. We frequently joke I should be on Nailed It. I think I could legit win because at least my food would be edible lol). 

Let's break down each tasty layer: chocolate crust, peanut butter, chocolate ganache, more peanut butter swirled on top. Clearly, a winner.

Chocolate Peanut Butter Tart

From Annie's Eats

Makes about 6 servings

Ingredients:

Crust-

• 1 cup all-purpose flour
• 1/4 cup Dutch-process or dark cocoa powder
• 1/4 teaspoon salt
• 1/4 cup granulated sugar
• 8 tablespoons (or 1 stick or 1/2 cup or 4 ounces) unsalted butter, room temperature
• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream

Filling-

• 3/4 cup creamy peanut butter, divided
• 5 ounces bittersweet or dark chocolate, finely chopped
• 3/4 cup heavy cream

Preparation:

Crust-

• Whisk together the flour, cocoa powder, and salt together in a small bowl. 
• In the bowl of an electric mixer (hand or stand), beat the butter and sugar on medium-high speed until light and fluffy-a couple minutes.
• Mix in the egg and vanilla. 
• On low speed, add in the dry ingredients alternating with the cream, beginning and ending with the flour mixture. The dough will be soft. 
• Transfer to a piece of plastic wrap or parchment paper (using some extra cocoa powder to keep it from sticking), form into a rectangle, and wrap tightly. Chill until firm, at least 1 hour or up to 2 days.
• Roll the chilled dough out into a 7 x 16-inch rectangle on a work surface, using cocoa powder to keep it from sticking, and place into a 4½ x 14-inch rectangular tart pan that's been sprayed with cooking or baking spay, pressing the dough into the edges of the pan. (Could potentially use a different size of tart pan but the amount of ingredients may differ from what I have here).
• Trim away any excess dough. 
• Prick all over the surface of the dough with a fork. Freeze until the dough is firm, about 30 minutes.
• Preheat the oven to 350F degrees. Line the crust with parchment paper and fill with baking beads, dried beans, or rice. Bake until the edges are set, about 20 minutes. Remove the weights and parchment and bake 5-10 minutes more. Let cool completely (approx. 30 minutes).

Filling-

• Heat 1/2 cup peanut butter in a small bowl in the microwave until liquid, about 20-30 seconds. Pour into the bottom of the baked and cooled tart crust and smooth into an even layer. Freeze until firm, about 20 minutes. 
• Place chopped chocolate in a medium-sized bowl. 
• On a stovetop or in a microwave, heat heavy cream until just about or almost boiling. Immediately pour over the chopped chocolate and let sit 1-2 minutes. 
• Meanwhile, microwave the remaining 1/4 cup peanut butter until liquid and transfer to a plastic bag (piping or zip-top). 
• Mix the cream and chocolate mixture together until a smooth ganache forms. 
• Evenly pour the ganache onto the chilled peanut butter layer in the tart shell. 
• Cut a small tip off the corner of the plastic bag and pipe/drizzle the peanut butter in diagonal lines on top of the ganache. Use a toothpick or skewer to swirl them gently together. 
• Refrigerate until completely set, at least 1 hour. Slice and serve.
• Store leftovers in a covered container in the refrigerator for up to 3 days.

It should go without saying but...obviously James approved.