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<\/a><\/h1>\nSalted Chocolate Peanut Butter Tart: Instructions<\/h1>\n
PREP: Preheat the oven to 350\u00b0F (180\u00b0C). Spray a round 9-inch (23-cm) tart pan or cake pan with nonstick spray. I like to use a tart pan here because the removable bottom makes it easier to cut and serve neat slices, but you can, of course, use a cake pan if that\u2019s what you have.<\/p>\n
MAKE THE CRUST: Pulse the peanuts in a food processor just until they\u2019re roughly chopped. Don\u2019t let it run too long or you\u2019ll make peanut butter.<\/p>\n
Melt the butter in a medium mixing bowl in the microwave.<\/p>\n
Stir in the peanuts, flour, salt, sugar and baking powder.<\/p>\n
Scrape the bowl really well to get all the crust bits out, and press the crust evenly into and up the sides of the tart pan.<\/p>\n
Bake for 9 minutes. Set aside to cool completely while you make the filling.<\/p>\n
MAKE THE FILLING: Give the mixing bowl a quick wipe with a kitchen towel if there are still crust pieces in it.<\/p>\n
Measure the cold heavy cream into the bowl using a 1- or 2-cup (240- to 480-ml) glass measuring cup. Beat the heavy cream with an electric mixer on high speed just until softly whipped\u2014we\u2019re not going for stiff peaks here. Pour the softly whipped cream back into the measuring cup you used to measure it. Pop this in the fridge while you finish making the filling.<\/p>\n
Add the cream cheese to the same bowl, and beat on high speed until creamed.<\/p>\n
Add the peanut butter, sugar, vanilla and salt, and mix until well combined.<\/p>\n
Add about one-third (just eyeball it) of the whipped cream into the bowl with the filling, and mix until just combined. Add the rest of the whipped cream and gently fold it in with a silicone spatula until it\u2019s completely combined.<\/p>\n
If the crust is still cooling, cover the bowl with a kitchen towel and pop it in the fridge until the crust is cool.<\/p>\n
Spread the peanut butter filling into the cooled crust. Pop in the fridge while you make the ganache.<\/p>\n
TO MAKE THE CHOCOLATE GANACHE:<\/p>\n
Finely chop the chocolate. Add the chopped chocolate to a clean, dry bowl, making sure there\u2019s enough room to add the heavy cream on top.\u00a0<\/span>\u00a0<\/span><\/p>\nAdd the heavy cream to a small pot over medium heat and let it heat. Once it\u2019s at a simmer (bubbles starting to form around the edges, but not at a boil), remove from the heat. <\/span><\/p>\nPour the warm cream over the chocolate in the bowl, and let it sit for 5 minutes. Then, stir until it smooths out\u2014you should have a smooth, creamy ganache.\u00a0<\/span>\u00a0<\/span><\/p>\nIf any of the chocolate pieces didn\u2019t melt, you can microwave the bowl of ganache for 8 seconds at a time, stirring in between, to get rid of any of those lumps.\u00a0<\/span><\/p>\nLet it cool for a few minutes more, and then pour over the tart and cool completely.<\/p>\n
SERVE AND STORE: Let the tart chill in the fridge for at least 6 hours or overnight before serving. Serve with a sprinkle of peanuts and flaky sea salt. Store leftovers in an airtight container in the fridge for 5 or 6 days.
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