CHOCOLATE GLAZED PEANUT BUTTER TART
- 1 1/2 cups whole milk
- 1/4 teaspoon salt
- 3 large egg yolks
- 1/3 cup light brown sugar, very firmly packed
- 4 teaspoons all-purpose flour
- 4 1/2 ounces creamy peanut butter, natural no salt
- 1/2 teaspoon vanilla
- 1 PRESS IN COOKIE CRUST, baked and cooled
- 1 cup cookie crumbs, finely ground in processor
- about 25 chocolate wafers, 8 whole grahams, 35 vanilla wafers
- 2 tablespoons sugar
- 3 tablespoons unsalted butter, melted
- 3 ounces bittersweet chocolate, finely chopped
- 1/4 cup unsalted butter, cut in 6 pieces
- 1 tablespoon light corn syrup
1. FILLING: In a medium saucepan, bring the milk and salt to a simmer over medium heat, stirring occassionally. Meanwhile, in a small bowl, whisk the egg yolks, brown sugar, and the flour until blended. Slowly add the hot milk, whisking constantly, until it thickens and comes to a full boil, about 3 minutes. Continue to cook, whisking constantly, for 1 minutes. Remove the pan from the yeat 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 platic wrap directly on the filling's surface to prevent a skin from forming. Refrigerate the tart until col, about 2 hours before proceeding with the recipe.
2. CRUST: Position a rack in the center of the oven and heat the oven to 350 degrees. Have ready an ungreased 9 1/2 inch fluted tart pan with a removable bottom. In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended. Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened. Putu the crumbs in the tart pan and use your hands to spread the crumbs so that the coat the bottom of the pan and start to coimb the sides. Use your fingers to pinch and press soem of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall a scant 1/4 inch thick. Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer. (use a metal measuring cup and straight sides and a flat base for this task).
Bake the crust until it smells nutty and fragrant (crusts made with lighter colored cookies with brown slightly) about 10 minutes. Set the baked crust on a rack and let cool. The crust can be made up to one cay ahead of filling and stored at room temperature, wrapped well in plastic.
3. GLAZE: Melt the chocolate in a small bowl in a microwave or in a double boiler over medium heat. 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 int he pan until the glaze sets, about 30 minutes or up to 12 hours.