2 hrs 15 mins
1 hr 45 mins
Lorraine of AZ's Note:
These delectable tarts combine two favorite ingredients: chocolate and peanut butter, both in their purest form. They are so-o yummy! The recipe comes from Lora Brody's irresistibly named book: "Growing Up on the Chocolate Diet." For best results use the best chocolate you can find. Note that chilling time is included in passive work time.
My Private Note
Units: US | Metric
- 2 1/2 cups flour
- 1 pinch salt
- 1/2 cup sugar
- 10 tablespoons butter, very cold (can be frozen)
- 2 extra-large eggs
- 2 egg yolks
- 2 1/4 cups chunky peanut butter (Super-chunk Skippy brand suggested)
- 1 cup heavy cream
- 10 ounces semisweet chocolate, cut into very small pieces
- 1To make the Pastry, blend flour, salt, sugar and butter in a food processor, using the metal blade, until the butter is in pieces the size of peas.
- 2Add the eggs and the extra yolks and process briefly until the mixture is uniform but does not form a ball.
- 3Place the crumbly dough on a board and knead, using he heel of your hand, until the ingredients are incorporated. A second kneading may be necessaary to make sure the dough forms into a ball easily.
- 4Divide the dough into two balls, using a metal scraper to push and scrape. Cover with plastic wrap and chill for about an hour.
- 5Preheat the oven to 400 degrees. Using butter or vegetable shortening, grease 20 shallow 3-inch tart pans. Roll out the dough to 1/8-inch thickness and cut circles with a 3-1/2 inch round cutter. Place the circles of dough in the tart pans and press the dough down with your fingers, creating a tiny ridge all the way around the edge of the pan. Prick the bottoms with a fork and place the shells on a heavy duty baking sheet. Refrigerate for half an hour.
- 6(If you don't have 20 tart pans, bake a few at a time -- you can roll out the dough, cut the circles and chill them, and then pop the into the pans after the previous batch is baked.).
- 7Bake the shells in the preheated oven for 12-15 minutes, until the edges are brown. Remove from the pans and cool on a rack.
- 8When the shells are completely cooled, spread a tablespoon of peanut butter in the bottom of each one.
- 9To make the chocolate glaze, scald the cream in a small saucepan. Remove from heat and add the chopped chocolate. Stir very gently with a rubber scraper. When the mixture is combined, strain it through a fine sieve to get rid of any lumps. Pour the glaze over the shells up to the very edge. Let them sit in a cool pace until the glaze becomes firm.
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Nutritional Facts for Chocolate Peanut Tarts
Serving Size: 1 (1805 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 423.6
- Calories from Fat 298
- Total Fat 33.2 g
- Saturated Fat 13.6 g
- Cholesterol 74.9 mg
- Sodium 206.8 mg
- Total Carbohydrate 27.8 g
- Dietary Fiber 5.1 g
- Sugars 7.6 g
- Protein 11.7 g