black bottom peanut butter & jelly tart

How To Make black bottom peanut butter & jelly tart

• Step 1
  For 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.
• Step 2
  Place 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).
• Step 3
  Spread 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.
• Step 4
  Place 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.
• Step 5
  For the ganache, in a small saucepan, bring heavy cream, butter, corn syrup and salt to a simmer, making sure butter is completely melted.
• Step 6
  Place 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.
• Step 7
  Immediately pour ganache into cooled graham cracker crust, carefully tilting crust to coat the bottom and sides evenly.
• Step 8
  Cool to room temperature; refrigerate crust for at least an hour.
• Step 9
  For the peanut butter filling, combine cream cheese, peanut butter, sugar, milk, honey and salt with an electric mixer until well mixed.
• Step 10
  Spoon peanut butter filling over the ganache layer and smooth with an offset spatula; chill in refrigerator for at least 30 minutes.
• Step 11
  Spoon the jelly onto peanut butter layer and spread evenly (jelly may need to be warmed slightly in order to spread easily).
• Step 12
  Sprinkle tart with reserved chopped peanuts. If desired, garnish with fruit matching jelly used, such as raspberries or strawberries.
• Step 13
  Chill at least 1 hour. Carefully remove tart from pan before serving.
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