BLACK BOTTOM PEANUT BUTTER & JELLY TART

1
Ellen Bales

By
@Starwriter

This recipe won second place for David Bodle last year in a pie contest at the Indianapolis Star. One look at the picture explains it all! It looks positively sinful!
Recipe & photo: indystar.com

Rating:
★★★★★ 1 vote
Serves:
10
Method:
Refrigerate/Freeze

Ingredients

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GRAHAM CRACKER CRUST:

1 c
coarsely chopped dry-roasted peanuts
2 Tbsp
firmly packed light brown sugar
2 Tbsp
all purpose flour
1 c
plus 2 tbsp. graham cracker crumbs
1/4 tsp
ground cinnamon
1 large
pinch salt
1/4 c
unsalted butter, melted

GANACHE:

1/2 c
heavy whipping cream
2 Tbsp
unsalted butter
1 Tbsp
corn syrup
8 oz
semisweet or bittersweet chocolate, finely chopped
1 pinch
salt
1/2 tsp
vanilla extract

PEANUT BUTTER FILLING:

8 oz
cream cheese, room temperature
2/3 c
chunky peanut butter (not the natural type)
1/2 c
plus 3 tbsp. granulated sugar
2 Tbsp
milk
1 Tbsp
honey
1 pinch
salt
3/4 c
jelly
berries for garnish (optional)

How to Make BLACK BOTTOM PEANUT BUTTER & JELLY TART

Step-by-Step

  • 1For the crust, chop peanuts in food processor and reserve 1/4 cup for garnish. Add brown sugar and flour to food processor and process in long bursts.
  • 2Place mixture in a large bowl. Stir in graham cracker crumbs, cinnamon, and salt. Add melted butter and incorporate well. Mix first with a fork, then with hands, rubbing everything together completely to form evenly dampened crumbs (if necessary, add 1 tsp. water to the mixture to assist in pressing the crust into place).
  • 3Spread the crumb mixture evenly and loosely into a lightly buttered 9-1/2-inch tart pan with a removable bottom. Press the crust into the bottom and up the sides. Refrigerate crust for 10 to 15 minutes.
  • 4Place crust on center oven rack in a preheated 350-degree oven and bake for 7 to 10 minutes, until lightly browned. Let cool on wire rack.
  • 5For the ganache, in a small saucepan, bring heavy cream, butter, corn syrup and salt to a simmer, making sure butter is completely melted.
  • 6Place chocolate in a heat-proof mixing bowl and pour hot cream mixture over chocolate. Allow it to sit, untouched, for about 5 minutes. Add vanilla, and whisk until ganache is smooth.
  • 7Immediately pour ganache into cooled graham cracker crust, carefully tilting crust to coat the bottom and sides evenly.
  • 8Cool to room temperature; refrigerate crust for at least an hour.
  • 9For the peanut butter filling, combine cream cheese, peanut butter, sugar, milk, honey and salt with an electric mixer until well mixed.
  • 10Spoon peanut butter filling over the ganache layer and smooth with an offset spatula; chill in refrigerator for at least 30 minutes.
  • 11Spoon the jelly onto peanut butter layer and spread evenly (jelly may need to be warmed slightly in order to spread easily).
  • 12Sprinkle tart with reserved chopped peanuts. If desired, garnish with fruit matching jelly used, such as raspberries or strawberries.
  • 13Chill at least 1 hour. Carefully remove tart from pan before serving.

Printable Recipe Card

About BLACK BOTTOM PEANUT BUTTER & JELLY TART

Course/Dish: Pies, Other Desserts
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy




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