re: Submission Thread for F&DB Chocolate Challenge May 4, 2021

A Tale of Two Tarts: Salted Peanut Chocolate Tart and Chocolate Peanut Butter Cup Tart



First up, Salted Peanut Chocolate Tart with Potato Chip Crust



For tart base:




9 oz of potato chips
4 Tbs golden syrup
3 1/2 oz butter

Process the chips into crumbs.



Combine the syrup and butter and melt the butter.



Combine with chips and press the mixture into a tart tin. I used the bottom of a glass to make sure everything was pressed firmly.





Bake in pre-heated 350 degree oven for 10 min.

For the filling, melt 375 grams or 13 oz of dark chocolate and 8 oz of butter. I put the chocolate and butter in a glass bowl over a pot of lightly simmering water and melted them.





Whisk together 3 eggs plus three yolks and 3/4 cup sugar with electric whisk or mixer until pale and thickened. Mix in the cooled melted chocolate/butter mixture until well combined. Also add in a little over 1/2 cup of chopped salted peanuts.



Pour and spread over crust in tin and top with the remainder of the cup of peanuts.



Bake for 20 - 25 minutes until almost set. Don’t wait for it to be completely firm. A slight wobble is good.

Cool completely before refrigerating at least four hours. Do not remove from the tart tin until it is very well chilled.










Next up, the Chocolate Peanut Butter Tart!



Jif is actually my pb of choice, but the store was out. Had I checked more carefully, I had an unopened jar of Jif in the back of the pantry. Life goes on.

Like the first tart, the crust is made of three ingredients, but this one is graham crackers, butter, and sugar. First, process the crackers into crumbs.





https://i.imgur.com/PXCi9Eu.jpg

Combine the crumbs with sugar and melted butter, and then press into the tart tin.



Bake in preheated 350 degree oven for 13 -15 min.



Make the filling: Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter on medium-high speed until completely smooth and creamy, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and salt and beat until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl as needed. Add the peanut butter and beat until smooth and combined.



Spread filling into cooled crust.



Make the topping: Using a double boiler or microwave, melt the chocolate and peanut butter together until smooth. If using the microwave, stop and stir every 15 seconds until melted. Pour and spread over filling. (For the pictured tart, I saved 1-2 Tablespoons of the topping and drizzled it on top after the topping set.) Chill in fridge at least 4 - 6 hours before removing from tart tin to slice.



















ETA: It was really hard to slice the peanut butter one without cracking the chocolate. If I made it again, I’d use maybe half of the sugar called for in the filling. It was very rich and sweet. My husband and I preferred the peanut tart and my son and his wife preferred the peanut butter tart.