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Chocolate-Glazed Peanut Butter Tart

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Serves 12

Yields one 9-1/2-inch tart

You'll need to plan ahead for this rich dessert, but for peanut butter and chocolate lovers, it's worth it. The easy cookie crust must be baked and cooled before filling, and the filling must be chilled before glazing.

For the filling and crust:
  • 1-1/2 cups whole milk
  • 1/4 tsp. table salt
  • 3 large egg yolks
  • 1/3 cup very firmly packed light brown sugar
  • 4 tsp. all-purpose flour
  • 4-1/2 oz. (1/2 cup) creamy peanut butter (preferably natural, made with only peanuts and salt)
  • 1/2 tsp. pure vanilla extract
  • 1 Press-In Cookie Crustbaked and cooled (I  like chocolate or graham cracker for this tart)
For the glaze:
  • 3 oz.  bittersweet chocolate, finely chopped
  • 2 oz.  (1/4 cup) unsalted butter, cut into 6 pieces
  • 1 Tbs. light corn syrup
Make the filling:

In a medium saucepan, bring the milk and salt to a simmer over medium heat, stirring occasionally. Meanwhile, in a small bowl, whisk the egg yolks, brown sugar, and flour until well blended. Slowly add the hot milk, whisking constantly. Pour the mixture back into the saucepan. Cook over medium heat, whisking constantly, until it thickens and comes to a full boil, about 3 min. Continue to cook, whisking constantly, for 1 min. Remove the pan from the heat and add the peanut butter and vanilla; whisk until well blended.

Pour the hot peanut butter mixture into the crust and spread evenly with a rubber or offset spatula. Gently press a piece of plastic wrap directly on the filling’s surface to prevent a skin from forming. Refrigerate the tart until cold, about 2 hours, before proceeding with the recipe.

Make the glaze:

Melt the chocolate in a small bowl in a microwave or in a double boiler over medium heat (see How to melt chocolate). Add the butter and corn syrup and whisk until the butter is melted and the mixture is smooth, about 1 minute. Carefully remove the plastic wrap from the top of the chilled filling. Drizzle the glaze over the filling and spread it evenly to cover the tart completely. Refrigerate the tart in the pan until the glaze sets, about 30  minutes or up to 12  hours.

Photo: Scott Phillips



By far the best peanut butter dessert I've made!

Delicious and easy to make! I disagree with a previous comment- the natural peanut butter is the way to go. The natural is much thicker than the commercial butters, which works well for the tart's center. I was able to get it fresh ground peanut butter from the Deli department of my grocery store, so didn't need to deal with the remixing issue. My suggestion, if you are unable to thoroughly remix the peanut butter, would be to pour off the separated oil and proceed from there. I made it with a chocolate cookie crumb crust, which added to the chocolate goodness. This tart is super rich and decadent (but yummy!) Small servings are best and I wouldn't recommend serving it after a huge, heavy meal. Do let it come to room temp before serving so that your slices are smooth. Awesome recipe!

This was very tasty but could have been better if I had used a different type of peanut butter. The all natural peanut butter suggested is usually oily and doesn't form a solid enough filling, so when I cut the tart the peanut butter seaped out of the sides, which did not make for an elegant dessert like the picture. I would have to have a super craving to make it again, because I had thought it would be a hard dish to mess up.

It is a great tasting dessert and very easy to make. I suggest duplicating the ingredients on the Oreo shell because it will give you a sturdier shell.

This is great! And, so easy to make! I got a lot of compliments on this. It does taste like a giant, good quality Reese peanut butter cup! Thanks to the advice from the other reviewer--it is good to bring to room temperature before serving--easier to cut and tastes better, too!

Absolutely delicious, and so very easy to put together. This was one of the first desserts to disappear from our Thanksgiving buffet! It is VERY important to cook the peanut butter mixture until it is properly thick, and to serve the tart at room temp, in order to avoid having the glaze harden too much and squish the peanut butter filling out of the cut sides.

I've been wanting to make this for a few years, and finally did yesterday. Awesome! Not only is this easy to make, but if you are a Reese's fan, your tastebuds will be totally satisfied.

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