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I crave more of the tender quick breads and galettes, and J. craves desserts that are richer, such as these tarts. While desserts at home change throughout the year, the age old peanut butter and chocolate combination is an ever present theme. I find that this recipe, as simple as it is, to be straight to the point, no fancy spun sugar, no voluptuous ribbons of butter cream or expensive boutique ingredients.
There is nothing to distract you but pure joy.
It takes a favorite treat to feel a little special these days here at home. J. is always excited when I make desserts especially ones with peanut butter and chocolate. As I whirlwind about baking with whatever comes to mind, I take a pause at times to consider a simpler approach to give comfort where I can, with our busy schedules and much to do’s, these are perfect.
Hopefully I am back to a more consistent posting schedule!
Hope you all had a smashingly great Thanksgiving holiday!
Chocolate Peanut Butter Tart Recipe [Makes 6 tartlets]
g/f pâte sucrée [recipe below or my almond pâte sucrée recipe here]
½ cup creamy peanut butter, unsalted
½ cup confectioner’s sugar, sifted
4 Tablespoons unsalted butter, softened
½ teaspoon sea salt
Chocolate glaze recipe [here]
1 Tablespoons salted peanuts, coarsely chopped
Preheat oven to 375°F after tart dough is ready to roll out.
preparing the peanut filling:
1. Mix together peanut butter and softened butter until smooth.
2. Whip in confectioner’s sugar and salt until smooth.
3. Spread filling among six prepared tart shells and chill in the refrigerator.
4. Pour glaze over filling and sprinkle with chopped peanuts.
*note: Reserve extra glaze for another use.
Serve right out of the refrigerator or allow to rest at room temperature for 15 minutes and enjoy.
Gluten-Free Pâte Sucrée Recipe
2 cups gluten-free baking mix
6 Tablespoons unsalted butter, softened
1 cup confectioner’s sugar
1 large egg
¼ teaspoon sea salt
Tart rings used were 3 inches in diameter and ¾ inch tall.
Only half of the dough was used for these peanut butter tarts, so save the remaining for later.
1. Process butter and confectioner’s sugar together until fluffy, 2 minutes.
2. Add egg and sea salt and process for another minute or so.
3. Add g/f flour mix and pulse just until combined, approximately 5 seconds.
4. Dump bowl onto a work surface and knead just to form a ball.
5. Flatten dough and wrap in plastic wrap; chill for 2-4 hours.
6. Cut half of the dough into six portions.
7. Roll out one dough portion at a time to an eighth inch thickness.
8. Line a tartlet ring and place in refrigerator; repeat with remaining dough.
Bake @ 375°F from chill for 20-23 minutes or until edges start to turn golden.
Cool for a few minutes in the tart pans, then unmold and cool completely on a cooling rack.
*note: For the filling recipe I wanted to elaborate on the consistency a little bit. The peanut filling should be thicker than a buttercream. There may be a little tweaking if your choice of peanut butter is softer or thicker. And always adjust the sweetness or saltiness as your taste may differ.