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Chocolate Peanut Butter Tart

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Level: Intermediate

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Description

A graham-cracker-flavored cookie-like crust with a rich dark, chocolate fudge filling and a smooth and creamy peanut butter filling topped with lightly sweetened whipped cream.

If you are not concerned with avoiding wheat or other food allergies, you could simply use a classic graham cracker crust. You could also use store bought chocolate fudge/ice cream topping to save time.

Almond butter is also delicious.

Ingredients

  • FOR THE CRUST:
  • 7 Tablespoons Unsalted Butter, melted
  • 6 Tablespoons Honey
  • 1 Tablespoon Molasses (or An Additional Tablespoon Honey)
  • 5 Tablespoons Milk
  • 2 Tablespoons Vanilla Extract
  • 1-½ ounce, weight Millet Flour (about 1/3 Cup)
  • 1-½ ounce, weight Corn Flour (about 1/3 Cup)
  • 1-½ ounce, weight Amaranth Flour (about 1/3 Cup)
  • 2-½ ounces, weight Arrowroot Starch (about 1/2 Cup Plus 1 Tablespoon)
  • 5 ounces, weight Almond-Coconut Flour (about 1 Cup Plus 3 Tablespoons)
  • 1 ounce, weight Coconut Flour (about 1/4 Cup)
  • 1 ounce, weight Ground Flax Seed (about 1/4 Cup)
  • 3-½ ounces, weight Granulated Sugar (about 1/2 Cup)
  • ¾ teaspoons Baking Soda
  • ¼ teaspoons Baking Powder
  • ¾ teaspoons Coarse Sea Salt
  • _____
  • FOR THE CHOCOLATE FUDGE FILLING:
  • 4 ounces, weight Unsweetened Chocolate
  • 3 Tablespoons Unsalted Butter
  • ¼ cups Honey
  • 6 Tablespoons Granulated Sugar
  • ¼ teaspoons Salt
  • ¾ cups Boiling Water
  • 1 Tablespoon Vanilla Extract
  • _____
  • FOR THE PEANUT BUTTER FILLING:
  • 4 ounces, weight Confectioners Sugar (about 1 Cup)
  • ½ teaspoons Unflavored Gelatin
  • ½ teaspoons Salt
  • 8 ounces, weight Cream Cheese
  • 9 ounces, weight Creamy Peanut Butter (1 Cup)
  • ½ cups Whipping Cream
  • 2 teaspoons Vanilla Extract
  • 2 Tablespoons Honey
  • _____
  • FOR THE WHIPPING CREAM:
  • 1-½ ounce, weight Confectioners Sugar (1/4 Cup Plus 2 Tablespoons)
  • ¾ teaspoons Unflavored Gelatin
  • 1-½ cup Heavy Whipping Cream

Preparation

For the crust:
1. Preheat oven to 350°F. Thoroughly grease one 11×1-inch tart pan with a removable bottom.

2. In a bowl combine the wet ingredients: melted butter, honey, molasses, milk and vanilla extract.

3. In a separate bowl combine the dry ingredients. Whisk together the millet, corn and amaranth flours, arrowroot starch, almond-coconut flour, coconut flour; flax seed, granulated sugar; baking soda and powder and sea salt.

4. Add the wet ingredients to the dry ingredients and blend until smooth.

5. Divide dough in half. Shape each half into two disks. Wrap each in plastic wrap. Chill one disk of dough in the refrigerator for 20 minutes. The other half of the dough can be stored in the freezer, double wrapped in plastic wrap for use later.

6. Using your hands, pat the chilled dough across the bottom and up the sides on the tart pan. Bake approximately 12 minutes until the crust is golden brown.

7. Allow crust to cool completely before filling.

For the chocolate fudge filling:

1. Over low heat, slowly melt the chocolate, butter and honey.

2. Whisk in the granulated sugar and salt.

3. Add the boiling water and whisk until smooth.

4. Turn heat up and bring to a boil while whisking. Turn heat down to maintain a simmer. Simmer for 5 minutes.

5. Allow to cool 10–15 minutes before whisking in the vanilla.

6. Cool chocolate for an additional 15 minutes, until cool (about body temperature) but still pourable before spreading in crust.

7. Spread filling across the tart about 1/4-inch thick, about 2/3 to 3/4 of the prepared filling. (Save the remaining fudge sauce for another use, like topping ice cream or dipping fresh strawberries.)

8. Refrigerate for 20 minutes until chocolate is cool and firm before topping with the peanut butter filling.

For the peanut butter filling:

1. In a small bowl, whisk together the confectioners’ sugar, unflavored gelatin and salt.

2. In the bowl of your electric mixer, beat cream cheese, peanut butter and the confectioners’ sugar mixture until smooth.

3. Add the whipping cream, vanilla extract, and honey. Beat until light and fluffy, about 3 minutes.

4. Spread the peanut butter filling across the chilled chocolate filling.

For the whipped cream:

1. In a small bowl, whisk together the confectioners’ sugar and gelatin.

2. In the bowl of an electric mixture, combine whipping cream and the confectioner’s sugar and gelatin mixture. Whip cream until it will hold a peak.

3. Spread or pipe the whip cream across the filling as desired.

4. Chill tart for several hours to allow the flavors to blend and the filling to firm up before serving.

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