Saturday, October 28, 2006

Chocolate Peanut Butter Tart

chocolate pb tart slice

Halloween is almost here and the bags of candy are aplenty. I'm taunted by well stocked shelves and overflowing bins whenever I walk into the market. And not to mention the bags, bowls and jars at the office. But I'm not complaining. I love a box of tombstone and scary cat shaped SweetTarts as much as the next gal. I do have some preferences when it comes to big-brand Halloween candy however. I will always choose sour candy over chocolate candy. I prefer the miniature sized candy bar over the fun size. I only eat the Special Dark from the Hershey's miniatures variety pack. I never eat candy corn and it takes me more than three licks to get to the center of my Tootsie Roll Pop.

Aside from the sour candies, Reese's peanut butter cups are my favorites. I never, ever eat the regular sized ones but I love the teeny-tiny-mini ones sold in bags. I think there's something about the ratio of chocolate coating to peanut butter filling that I find more appealing in the mini than in the regular ones. Oh, how I wish they would make it with dark instead of milk chocolate!

So when I saw this chocolate glazed peanut butter tart in an old issue of Fine Cooking magazine, I knew I had to make it. I mean, the tart looks like a Reese's peanut butter cup! All I have to say is omigoodess! The filling is an amazingly decadent peanut butter pastry cream. Peanut butter pastry cream – a phrase that I have never uttered before tasting this luscious creation but will forever speak with the utmost reverence. Can you tell how much I loved this tart? The peanut butter pastry cream filling was topped off with a rich chocolate glaze. You could gild the lily and add a dollop of lightly whipped cream too. Heaven on a plate!

chocolate pb tart peek

Chocolate Peanut Butter Tart

Cookie Crust
1 cup finely ground chocolate wafers
(I used Trader Joe's brand "oreos" – just the wafers not the cream filling. Feel free to use chocolate graham crackers or Nabisco chocolate wafers. I used a food processor to grind my wafers, but crushing them in a zip top bag with a rolling pin works well too.)
2 tbsp granulated sugar
1 1/2 ounces (3 tbsp) unsalted butter, melted

Preheat oven to 350F. In a medium bowl, mix cookie crumbs and sugar with a fork until well mixed. Drizzle butter and mix until crumbs are moistened. Press crumbs evenly into a 9 1/2 - inch fluted tart pan with a removable bottom. Bake crust for about 10 minutes until fragrant. Let crust cool completely before filling.

chocolate pb tart layerc

Peanut Butter Filling
1 1/2 cups whole milk
1/4 tsp salt
3 large egg yolks
1/3 cup firmly packed light brown sugar
4 tsp all purpose flour
1/2 cup creamy peanut butter
1/2 tsp vanilla extract

1 cookie crust, baked & cooled (see recipe above)

3 ounces semi or bittersweet chocolate, finely chopped
2 ounces (4 tbsp) unsalted butter, cut into small pieces
1 tbsp light corn syrup

To make the filling

In a medium saucepan, bring milk and salt to a simmer. In a medium bowl, whisk together egg yolks, brown sugar and flour. Whisking constantly, slowly ladle in half of the hot milk over the egg mixture. Pour mixture back into the remaining milk in the pan. Cook over medium heat, whisking constantly, until mixture comes to a boil and thickens, about 4 minutes. Continue to cook, still whisking constantly, for 1 more minute. Remove pan from heat and whisk in peanut butter and vanilla.

Pour hot filling into cooled crust and spread evenly. Carefully press a piece of plastic wrap directly onto the surface of the filling (to prevent a skin from forming). Refrigerate for at least 2 hours before glazing.

To make the glaze and finish the tart

Melt chocolate and butter in a double boiler over medium heat. Stir corn syrup into the melted mixture until smooth. Remove plastic from chilled tart. Carefully pour the hot glaze over the filling and spread evenly to cover the filling. Refrigerate the tart for 30 minutes before serving.

chocolate pb tart layerf


Anonymous said...


Mary, the only reason I'm not making this right this minute is because I don't have chocolate wafers, but guess what I'm going to be doing tomorrow afternoon? :)


Anonymous said...

Oh Man! That looks awesome. The only way I eat PB is in a Reese's cup...and I am a milk chocolate lover so I'll try yours with milk choc. Hubbs has this pie I make for his Bday with milk choc and PB mousses. Can't go wrong with choc. (any kind) and PB.

Annette Tan said...

Wow! That looks, sounds and I'm sure tastes divine! I'm going to try that out soon.

Caffeinated Crafts said...

Yum! I have a request over my shoulder from my son to make that soon!! It looks soooo good!

Brilynn said...

I think I would especially like it semi-frozen, but I'm wierd like that. It looks delicious!

Bron said...

Oooh yum, I used to make something very similar to this that I called "Mystery Nut Pie" haven't made it in like 10 years!

Anonymous said...

My husband loves you for this. It's a giant Reeses Peanut Butter Cup.

Abby said...

It DOES look like a reese's cup! YUM. I ate one tonight - they're one of my faves, too. But I like the larger ones bc the chocolate is softer in those!

I would so rather have your pie than a birthday cake any time!

Anonymous said...

Ooh, thanks for the recipe!
Mr. Bill loves peanut butter! =D

Rosa's Yummy Yums said...

Wow, that definitely looks awesome!!! It surely tastes like heaven...

Anonymous said...

Wow! Now this is a blog I can eat. I mean read. We don't know about peanut butter cups in New Zealand but we know about peanut butter. It looks good so I think I'll try it. Plus I love cheesecake. I'll be back..soon.

Anonymous said...

That is by ALL means heaven on a plate! Happy Halloween!

G.P. said...

An alltime favorite combo. Our guests here will love this!! Thanks

Anonymous said...

OMG *drool, drool*
I have absolutely no idea what Reese’s peanut butter cups are but judging these pictures and your mouth-watering description I am sure missing out on something! but to be honest, I really don't think it can be better than your creation - heaven indeed!

Anonymous said...

Wow, what a wonderful recipe!! I will definetely visit your blog more often...


Anonymous said...

Oh wow this looks wonderful! My husband would love this even more than me! Thanks for the great recipe and Happy Halloween!

Gattina Cheung said...

omg is my first reaction after seeing your sinful tart! It does look like Reese's peanut butter cup a lot. Ture, I like the mini size so much and even forgot what their regular look like.

Anonymous said...

Dangerous...oh god, I'm trying to be good but the more I look at that picture, the more I fall in love!

Anonymous said...

This looks too good for words! Peanut butter and chocolate a combination that simply cannot err. Wow!

Anonymous said...

I made this for Thanksgiving...incredibly delicious and a huge hit...thanks for the great recipe...I need to make this again soon!

Alpineberry Mary said...

Tom R - Glad to hear that the tart was well received!

Anonymous said...

Mary--made this again yesterday for my chorus' holiday party. Again, a huge hit, people went nuts over this. This will be a go-to recipe in the future!

Anonymous said...

Wow, thanks for the post and recipe! My husband and I loved this.

heather said...

i made this delicious tart over the weekend to rave reviews. it's not overly sweet and the texture & flavor are divine. thanks for a great recipe!

Tart Reform said...

Wow. Just wow. I am doing test batches to figure out a reeses cake for my friend's birthday and I think yours just won. Next time I will make more of the crust materials so it can go all the way up the sides and I will add a little more peanut butter (I want his to actually seem just like a gigantic reeses). Otherwise perfect. I made it Sat and there are only 2 slices left. I will be posting about it after his bday, but until then, just WOW.

Anonymous said...

great recipe! came out as good as it looks in your pictures!!

Sheila said...

Our attempt of the tart didn't do so well. We followed your instructions as well as we could, but our peanut butter filling came out lumpy. Any thoughts on why this was?

Alpineberry Mary said...

Sheila - There are many reasons why a pastry cream (like the PB filling) would end up lumpy. I could list some here in my comment but it's easier to give you a link to a good resource. I hope this helps.

Anonymous said...

I made this as a holiday dessert. Looked great & tasted even better even. However, the peanut butter "pastry cream" was just that cream.
When I attempted to cut thru the chocolate topping, the peanut butter cream collapsed and oozed out of the sides of the slice.
Sooo, I'll make this again but will attempt to stiffen up the filling by doubling the peanut butter qualtity & adding flour. I'll also soften up the chocolate gnache by adding some cream.
In the meantime for all y'all trying it, I'd recommend freezing the torte & pre-slice while frozen before serving

Anonymous said...

This thing is amazing and I have made it for years. Take it out of the fridge 30-60 minutes before slicing. The chocolate top will soften some and prevent the peanut butter filling from squeezing out of the slice.

it's just perfect