So, we accidentally made a Chocolate Chip Pie Dough last week... You're probably wondering how you accidentally do that... But things just happen in the bake shop sometimes that turn into happy accidents and this one was one of them. So, I thought I would fill it with peanut butter filling and top it with Milk Chocolate Ganache, basically a giant peanut butter cup. Well, everyone loved it. This is a perfect dessert to make a head of time if you're having a party or dinner. It requires no work before serving and will keep for a few days in the fridge.
Full disclosure - I have only tested this recipe at high altitude, so that's why I have ranges for the baking times. If you bake this at sea level and would like to share your baking times with me, it would be much appreciated!
Milk Chocolate Peanut Butter Tart
Makes 9-inch Tart
1/4 cup (57 grams) organic salted butter, cold chopped in cubes
127 grams (1 cup) organic all purpose flour
28 grams (3 tablespoons) finely chopped organic milk chocolate
3 to 4 tablespoons water
198 grams (1 cup) all natural peanut butter chips (like Sunspire)
95 grams (1/3 cup) organic peanut butter
1 teaspoon vanilla extract
3/4 cup organic heavy whipping cream
1 organic large egg
Milk Chocolate Ganache
3.75 ounces (3/4 cup) chopped organic milk chocolate
1/2 cup organic heavy whipping cream
Method To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, flour and milk chocolate chunks. Have your water measured out and ready. Start to mix on low and turn speed up gradually until it reaches medium and the consistency looks like wet sand. As soon as that happens, immediately add in all of your water. Mix on medium until a dough forms, and stop mixing as soon as it does. (If you’re going to do it by hand, you just add all the ingredients into a bowl and start mushing them together with your hands until a dough forms and you have very minimum butter chunks.) Remove the dough from the mixing bowl and form a round disk and wrap it in plastic wrap. Allow this to cool in the fridge for 6 hours, or overnight.
Preheat the oven to 350°F.
On a floured surface roll out the crust until it is about 1/4-inch thick. Place into the tart pan and cut off the remaining crust on the edges.
Place a piece of parchment paper into the pan and form it to the pan. Pour in beans (or use pie weights) to part bake the crust. Bake for 12 to 15 minutes or until the sides seem to be baked and not doughy. Remove from oven and remove the parchment paper and beans.
Put the crust back in the oven (with no parchment paper or beans) for another 12 to15 minutes or until lightly golden brown on the edges.
To make the filling: In a double boiler, add the peanut butter chips and melt completely. Slowly add in the cream a little at a time until it is completely incorporated. Next add in the peanut butter and stir to combine completely. Remove from the heat. Allow this mixture to sit for a few minutes to cool down.
In a small bowl, beat the egg. Add the vanilla extract and the egg to the peanut butter mixture and stir to combine completely. Pour into the tart pan.
Bake for 20 to 25 minutes or until the filling seems almost set. This means it will be a little jiggly in the middle, but mostly set around the edges.
Allow to cool for 30 minutes, then place in the fridge to set overnight.
In a double boiler, add the milk chocolate and melt completely. Slowly add the cream until completely incorporated. Pour over the top of the tart.
Store in the fridge for up to 3 days.
High Altitude – Follow the recipe as noted.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!