Recipe: Ganache-Glazed Peanut Butter Tart with Chocolate Crumb Crust

GANACHE-GLAZED PEANUT BUTTER TART



FOR THE CRUST:
1 cup crushed chocolate wafer cookies
3 tablespoons sugar
3 tablespoons butter, melted
FOR THE FILLING:
1 1/2 cups half-and-half or light cream
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 egg yolks
1/3 cup sugar
1/2 cup creamy peanut butter
1 teaspoon vanilla
FOR THE GANACHE:
4 ounces bittersweet chocolate, coarsely chopped
5 tablespoons butter, cut up
1 tablespoon light-color corn syrup

TO MAKE THE CRUST:
Preheat oven to 350 degrees F.

In a medium bowl combine crushed chocolate cookies and 3 tablespoons sugar. Drizzle with melted butter; toss to combine, Press crumb mixture onto the bottom and sides of an ungreased 9-inch tart pan that has a removable bottom

Bake about 10 minutes or until set. Cool on a wire rack

TO MAKE THE FILLING:
In a medium saucepan combine half-and-half, flour, and salt. Cook over medium heat until simmering, stirring frequently.

In a small bowl combine egg yolks and 1/3 cup sugar. Gradually stir about half of the hot mixture into egg yolk mixture, Return egg yolk mixture to saucepan, Cook and stir over medium heat until thickened and bubbly. Remove from heat. Whisk in peanut butter and vanilla until combined.

Pour filling into crust-lined pan, spreading evenly. Cover and chill for 3 hours.

TO MAKE THE GANACHE:
In a small saucepan combine chocolate and 5 tablespoons butter Heat and stir over low heat until melted. Remove from heat. Stir in corn syrup; cool for 10 minutes.

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

TO SERVE:
Let stand at room temperature for 10 minutes before serving. Using a small sharp knife, gently loosen edges of tart from side of pan; remove side of pan. To cut, dip sharp knife into hot water; dry knife. Quickly score top of tart with warm knife. Cut tart along score marks.

TO STORE:
Cover tart and store in refrigerator for up to 24 hours.

Makes 1 (9-inch) tart, 15 servings
Source: Better Homes and Gardens Baking by Better Homes and Gardens