“I MUST have Chocolate and Peanut Butter!” TartSeptember 16, 2008 at 7:18 am | Posted in Dessert, Pastry, Pies/Tarts | 18 Comments
Tags: caramel, Chocolate, Ganache, Pate Brisee, Peanut Butter, Pies/Tarts, white chocolate
I uttered the above sentence in quotes at least 15 times a few nights ago. It went on from 10 pm until 1 am and I couldn’t sleep because I HAD to have it. My SO suggested grabbing a jar of peanut butter and spreading it over some of my baking/pastry chocolate. NO, that would NOT suffice.
SO – Why not pick up some Reese’s peanut butter cups tomorrow?
Me – No, that won’t do it, I need more than that.
SO – You can get the white, milk AND dark chocolate ones.
Me – NO, I need something more….like NOW.
SO – You’re going to bake something, aren’t you?
Me – *meekly* Maybe.
I was craving something over the top – layers of peanut butter, chocolate, maybe some caramel, a nice pate brisee..or maybe a bar cookie..or..
SO – Yep, you’re going to bake something now, at 1 am.
*Lisa gets up and heads to the kitchen to see what she has on hand to ‘create’ something that will satisfy her craving*
OK, for all you fellow women out there, I bet you can guess what time of the month it was. I don’t think I need to elaborate much more than that. This was going to be MINE ALL MINE. NO sharing. I was going to eat every last crumb of whatever I came up with! So I’ll gain about 10 lbs and clog an artery or three, no big whoop! This was something that (at this very brief juncture) came before ANYTHING and EVERYTHING.
SO- *yelling out* Well, at least save some for me!
Me – *insert thought cloud here* YEAH RIGHT, in your dreams!!
My first thought was a recipe I saved on the Godiva site several years ago. It was a peanut butter and chocolate tart with a layer of pecans in a honey caramel on the bottom. Alright, love the honey caramel, but pecans with my peanut butter and chocolate? ARE YOU KIDDING ME? It had to be peanuts, no IFS, ANDS or BUTS. I perused through my fridge and cabinets, throwing ingredients on the counter as if it was Doomsday, and I had to gather as much food as I could in a limited amount of time. I was on a mission, and I was going to be eating this within less than 2 hours..period.
Once I gathered all the ingredients I needed, my kitchen looked like three aisles in the market. Well, it was going to look worse than that in very a short amount of time. I know I’m going to regret this later, but damn, did I care at this point? A resounding NO echoed through my frontal lobes.
Using the Godiva recipe as a base, as I can rarely leave a recipe as is unless it’s by a few select chefs that nail it every.single.time, I tied my hair up, topped it off with a *sniff* tragic Yankee cap (will be explained in an impending entry I keep putting off, but it’s inevitable), threw on an old chef’s coat and went to work.
I decided to use my own pate brisee recipe, ditch the pecans for peanuts, salted ones at that (as if I had a choice, that’s all I had), and not one, but TWO chocolate ganache toppings. I couldnt decide between milk, semisweet and bittersweet, but white chocolate was a definite. Since white chocolate is so sweet (and isn’t really chocolate, I know, I know), milk chocolate might be too much in conjunction with it, so bittersweet would probably be the best option. However, peanut butter and bittersweet chocolate? I don’t know, maybe it’s just me, but I don’t think it’s a match made in palate heaven. OK, semisweet was probably the way to go, but milk chocolate kept pulling at my coat.
I had Reese’s PB cups in mind, and although they do make a dark chocolate peanut butter cup, I definitely prefer the milk chocolate, by a mile or 20. Then again, my SO LOVES dark chocolate – WAIT *wiping thought from head as if it was an ink stain on cashmere*, this is MY TART! He can’t have any, nor can anyone else! Hrmmph!
Having said all that, THIS is MY peanut butter and chocolate craving (with caramel), with a little help from Godiva. Excuse the photos, as in my obsessed state, setting up any kind of pretty background was WAY too much of a distraction, and would take time away from my gorge (the next night no less). Heck, even focusing the camera and futzing with the settings was too much!
By the way, I’m going to try a new recipe format. I only wish WordPress.com allowed ‘printer-friendly’ pages.
My Must Have Peanut Butter and Chocolate Tart
Recipe from Godiva Chocolate, with my revisions
- 1 1/2 cups all-purpose flour
- 1 Tablespoon granulated sugar
- 1/2 teaspoon salt
- 10 Tablespoons unsalted butter, cold, cut into cubes
- 5 to 6 tablespoons ice water
Salted Peanut Caramel Layer*
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup honey
- 1 cup lightly packed dark brown sugar
- 1/3 cup heavy cream
- 2 cups chopped, salted dry roasted peanuts
Peanut Butter Layer
- 1 1/2 cups creamy peanut butter
- 1 cup confectioners’ sugar, sifted
Ganache topping #1
- 9 ounces bittersweet, milk or semisweet chocolate (your preference), coarsely chopped
- 1 Tablespoon light corn syrup
- 1/2 cup heavy cream
Ganache topping #2
- 2 1/2 ounces white chocolate, coarsely chopped
- 2 to 3 Tablespoons heavy cream
For the Pate Brisee
1. In a food processor fitted with the metal blade, combine the flour, sugar, and salt and pulse 3 or 4 times, until blended. Scatter the butter cubes over the flour mixture and pulse 10 to 15 times, until the mixture resembles coarse meal. Pour 5 tablespoons of the ice water over the flour mixture and pulse about 15 times, or until the dough just starts to pull away from the side of the bowl. If the dough is still dry, add the remaining ice water 1 teaspoon at a time, pulsing 2 or 3 times. Make sure the dough isn’t uniform. You want it raggedy, with decent sized bits of butter visible in the dough. This can also be done by hand, but you have to work quick, so the butter doesn’t soften or melt, or use a pastry cutter.
2. Lightly dust a work surface with flour. Scrape the dough onto the work surface and gently form into a round disk. Wrap well with plastic wrap, and refrigerate anywhere from 1 to 24 hours. (I didn’t chill it at all, I rolled it out immediately and transferred it to the tart pan, crimping, then chilling for about 1/2 hour, but I had to have this before sunrise! That said, it came out flaky and wonderful, so no reason not to do it this way if you don’t want to wait).
3. Lightly dust your work surface with flour. Remove dough from the refrigerator, unwrap and let sit for a few minutes. Roll the dough into a small round, lifting and rotating the dough a quarter turn after each roll. Dust underneath the dough with more flour if necessary, and continue rolling until the circle measures approximately 12 inches in diameter.
4. Carefully roll the dough around the rolling pin and transfer it to a 9-inch fluted tart pan with a removable bottom. Unroll the dough into the pan without stretching it. Lift the edges of the dough and gently press the dough into the bottom and up the side of the pan. Using scissors or a small sharp knife, trim the overhanging edge of the pastry to about 1/2 inch. Fold the edge of the dough over and press and crimp to form a decorative rim that extends about 1/4 inch above the top of the tart pan. Refrigerate the tart shell for 20 to 30 minutes, until firm.
5. Position a rack in the lower third of the oven and preheat to 450 degrees. Line the tart shell with a piece of aluminum foi or parhcment paper, leaving a 1-inch overhang. Fill it with dried beans, rice or pie weights. Bake the tart shell for 5 minutes. Lower the oven temperature to 350 degrees. and continue baking for 10 minutes. Using the aluminum foil overhang as handles, remove the foil and beans. Bake the tart shell for 8 to 10 minutes longer, until lightly golden in color. Transfer the tart pan to a wire rack and let the tart shell cool completely.
For the Salted Peanut Caramel Layer
1. In a small heavy saucepan melt the butter over low heat. Add the honey and brown sugar, stirring until the sugar dissolves. Bring to a boil over medium-high heat. Continue to boil, without stirring, for about 1 minute. Add the heavy cream and stir to combine. Remove the pan from the heat. Stir in the peanuts until well coated with the mixture. Place the tart shell on a large baking sheet.
2. Scrape the mixture into the pre-baked tart shell, spreading it as evenly as possible over the bottom of the pastry shell. Continue baking the tart in the preheated 350 degree oven for 20 to 35 minutes or until the filling is bubbly all over. Transfer the tart pan to a wire rack and let the tart cool completely.
*NOTE – The ingredient amounts for the caramel nut layer just about filled my whole tart pan, leaving barely any room for the peanut butter filling and ganache toppings, without serious overflow. I removed almost half of it, and cooked it to the soft crack stage (290 F) to make awesome, chewy salted peanut caramel candy to top the tart. However, you can use a larger tart pan, 10-11-inch instead of 9, OR cut the salted peanut caramel recipe in half, OR, do what I did, and enjoy some candy!
For the Peanut Butter Layer
1. In the bowl of a stand mixer using the wire whip attachment, or using hand held electruc beaters, beat the peanut butter with the confectioners’ sugar at low speed for 1 minute. Increase the speed to medium-high and continue beating the mixture 3 to 4 minutes or until fluffy and light in color.
2. With a spatula spread the peanut butter topping completely over the cooled caramel peanut layer.
For the Chocolate Ganache Topping
Place the chocolate in a medium bowl. In a small saucepan over medium-high heat, bring the cream and corn syrup to a gentle boil. Pour the hot cream/corn syrup over the chocolate. Allow the mixture to stand for 30 seconds to melt the chocolate. Gently whisk until smooth.
2. Pour the chocolate over the tart and spread evenly with a spatula.
For the White Chocolate Ganache Decor
1. Place the chocolate in a medium bowl. In a small saucepan over medium-high heat, bring the cream to a gentle boil (OR, microwave it in a pyrex measuring cup, since it’s such a small amount). Pour the hot cream over the chocolate. Allow the mixture to stand for 30 seconds to melt the chocolate. Gently whisk until smooth.
2. Drizzle the white chocolate all over the dark chocolate ganache, any way you want. Let set in the fridge for about an hour or more.
Obviously, I did not let it ‘set’ for longer than 15 minutes. My knife was chiseling out a sloppy slice faster than a pig to shh, umm mud. Hmm..the analogy definitely fits. ;P