You-Got-Peanut-Butter-in-My-Chocolate Tart
"The tart base is French pie pastry, a pie crust enriched with egg yolks that bakes to a delectable, deep golden brown. It's filled with a combination of peanut butter mousse and chocolate, evoking the flavors of a certain familiar candy. Cream cheese transforms the mousselike filling into an absolutely sublime confection that is perfectly counterbalanced with a layer of silky-smooth bittersweet chocolate ganache. You'll need an 11-inch tart pan with a removable bottom. Make Ahead: The disk of tart dough needs to rest in the refrigerator for 30 minutes; the rolled-out dough in the pan needs to rest in the refrigerator for 30 minutes. The tart can be refrigerated for up to 2 days...."
INGREDIENTS
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2 cups flour, plus more for the work surface
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1 teaspoon fine sea salt
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8 tablespoons (1 stick) chilled unsalted butter, cut into small pieces
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2 large egg yolks
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5 to 6 tablespoons ice water
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8 ounces chilled regular or low-fat cream cheese (do not use nonfat)
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1 cup smooth peanut butter
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3/4 cup sugar
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Pinch fine sea salt
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1 teaspoon vanilla extract
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1 tablespoon heavy cream
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6 ounces good-quality bittersweet chocolate, coarsely chopped
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1/2 cup plus 2 tablespoons heavy cream
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1 teaspoon vanilla extract
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Pinch fine sea salt
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