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Prep 30 mins
Cook 1 hr 45 mins
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.
- To 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.
- Add the eggs and the extra yolks and process briefly until the mixture is uniform but does not form a ball.
- Place 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.
- Divide the dough into two balls, using a metal scraper to push and scrape. Cover with plastic wrap and chill for about an hour.
- Preheat 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.
- (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.).
- Bake the shells in the preheated oven for 12-15 minutes, until the edges are brown. Remove from the pans and cool on a rack.
- When the shells are completely cooled, spread a tablespoon of peanut butter in the bottom of each one.
- To 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.