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Martha's chocolate peanut butter tart
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Indulgent Chocolate Peanut Butter Tart by Martha Stewart.
Ingredients:
  • 250.00 ml plain flour
  • 0.60 gm salt
  • 42.90 gm dutch processed cocoa powder
  • 120g unsalted butter, softened
  • 53.75 gm caster sugar
  • 1 large egg
  • 4.40 gm vanilla extract
  • 40.40 gm pure cream
  • 107.50 gm caster sugar
  • 30g unsalted butter
  • 18.90 gm liquid glucose
  • 40.00 gm water
  • 0.63 gm bicarbonate of soda
  • 1.80 gm salt
  • 250.00 ml unsalted peanuts, finely chopped
  • 195.00 gm smooth peanut butter
  • 189.38 gm pure cream
  • 150g dark chocolate, chopped
  • Pinch of salt
Instructions:
  • Prepare the crust by sifting flour, salt, and cocoa powder into a bowl. Use an electric mixer to beat butter and sugar until pale and fluffy. Mix in egg and vanilla until combined. Slowly add flour mixture in 3 parts, alternating with cream, starting and ending with flour mixture. Shape dough into a rectangle, wrap in plastic, and freeze for 45 minutes until firm.
  • Prepare a rectangular loose-based fluted flan tin by greasing it. Roll out the dough between two sheets of baking paper into a 18cm x 40cm rectangle. Carefully transfer the dough to the tin, ensuring it fits well into the corners. Trim any excess edges. Using a fork, prick the dough all over. Place the tin in the freezer for 30 minutes or until the dough is firm.
  • Preheat the oven to 180°C/160°C fan-forced. Line the crust with baking paper, making sure it fits snugly against the dough, especially in the corners. Fill with ceramic pie weights or uncooked rice. Bake for 20 minutes or until the edges are set. Remove the weights or rice and paper, then bake for another 10 minutes or until the base is fully set. Let it cool for 30 minutes before moving on.
  • Prepare Brittle: In a small saucepan, combine sugar, butter, liquid glucose, and water. Cook over low heat until it comes to a boil. Stir occasionally until the mixture starts to brown. Lower the heat to medium and continue cooking until golden brown. Remove from heat and quickly mix in bicarbonate of soda, salt, and peanuts until fully blended (mixture should resemble peanut butter in color). Quickly transfer onto a greased baking tray and spread thinly using a heatproof spatula or wooden spoon. Let it cool completely for 30 minutes before finely chopping half of the brittle.
  • For the filling, heat peanut butter in a microwave-safe bowl on HIGH for 30 seconds until melted. Spread 1/2 cup peanut butter into the prepared crust. Sprinkle chopped brittle on top, pressing it into the peanut butter. Chill the tart in the freezer for 10 minutes until the peanut butter sets. For the ganache, boil cream in a saucepan. Pour the hot cream over the chocolate in a heatproof bowl, add salt, and let it sit for 8 minutes.
  • Prepare the ganache until it is smooth, then promptly pour it into the tart and use a spatula to even it out. Warm up the remaining peanut butter in the microwave for 10 seconds to melt it. Transfer it to a sealable bag, cut off one corner, and drizzle the peanut butter in a diagonal zigzag pattern along the length of the tart. Use a skewer to create a zigzag pattern through the lines, then swirl it in a sideways loop motion along the length of the tart for a decorative finish.
  • Chill the tart for a minimum of 1 hour until firm. Slice into wedges and enjoy.

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