Have you ever been really proud of something you baked or created before? Like, really super duper uber proud? Every once in a while, you make something awesome. Or at least you think it’ll turn out awesome, and it actually does. Isn’t that one of the best feelings in the world? Ok, so you can relate to how I feel about making this tart.
Be prepared to have your mind blown with this deliciousness. Everything you could ever want is in this little guy.
Peanut butter. Check.
Chocolate ganache. Check.
Flaky (gluten-free!) pâte sucrée (sweet French pastry dough). Check.
Fleur de sel. Check!
Imagine eating a Reese’s Peanut Butter Cup but in a tart/pie version.
This is it.
Literally, your taste buds will sing in glory. They will love you for the rest of your life. You absolutely must make this.
I dare you to run, not walk, to your pantry and fridge to make a checklist of ingredients you need (or already have!) to make this. Tonight. Seriously. Start the pastry dough the night before (like I did) so everything else is ready to go tomorrow. It’s basically a 4-5 step process, having to chill the dough after pressing it in, letting it cool after baking, refrigerating the peanut butter filling for a bit before you dump the chocolate ganache on and then letting that firm up a bit. (Hint: the freezer is always faster!)
I promise, you will not regret one bit that you made this. And please, let me know what you think!
- For the Dough:
- 2 cups gluten-free baking mix (such as Bob’s Red Mill)
- 6 Tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 large egg
- ¼ teaspoon salt
- Peanut Butter Filling:
- ½ cup creamy peanut butter
- ½ cup powdered sugar, sifted
- 4 Tablespoons unsalted butter, softened
- The Chocolate Glaze:
- ½ cup cream
- ½ cup sugar
- 2 Tablespoons unsalted butter
- 1 teaspoon honey
- ½ cup cocoa powder, sifted
- ½ teaspoon vanilla extract
- For the Dough: Process the butter and powdered sugar together until fluffy in a food processor for about 2 minutes, or until combined.
- Add egg and sea salt, process for another minute or so.
- Add the gluten-free flour mix and pulse until combined, about 1 minute or so.
- Dump flour mixture onto a work surface or bowl and knead to form a ball.
- Flatten dough and wrap in plastic wrap; chill for 2-4 hours, or overnight.
- Cut dough in half, and roll out to about ⅛″ thickness.
- Line a tart ring pan and place in refrigerator (or freezer) for about 30-45 minutes.
- Bake at 375°F from chill for 10-13 minutes or until edges start to turn golden.
- Cool for a several minutes, unmold (if possible, I couldn’t), and prepare the rest of the fillings.
- Peanut Butter Filling: Blend all ingredients together in a food processor or with a handheld mixer until completely combined.
- Using a spatula or a knife, spoon out mixture and spread into tart until even and smooth. Put in refrigerator to chill while making the chocolate glaze.
- The Chocolate Glaze: Heat cream, sugar, butter and honey in a small sauce pan until melted and warm.
- Whisk in sifted cocoa powder and vanilla extract until smooth, strain through a fine mesh sieve into a cup. (This part was kinda tricky–the sieve kept getting clogged by pellets of cocoa powder, so intermittently I had to rinse it out several times to keep the chocolate flow going.)
- Pour chocolate glaze on top of peanut butter layer and chill for at least 30 minutes. Sprinkle some fleur de sel on top, if desired!
- Enjoy right out of the fridge, or let sit out at room temperature for 15 minutes or so.