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Peanut Butter-Honey Tart with Ganache Glaze

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Peanut Butter-Honey Tart with Ganache Glaze

Peanut Butter-Honey Tart with Ganache Glaze

amanda

Equipment

  • - Tart Pan with Removable Bases/Bowl

  • - Stand Mixer (with Paddle Attachments)

  • - Fine Mesh Sieve

  • - Rolling Pin

  • - Digital Scale

  • - Silicone Baking Mat

  • - Non-stick Cooking Spray/Butter & Flour

  • - Prep Bowl Set (various sizes)

  • - Electric Kettle

  • - Spatula Set (Various Sizes)

Ingredients

  • Nonstick vegetable oil spray

  • 1 1/4 cups all purpose flour

  • 5 tablespoons sugar

  • 1/8 teaspoon salt

  • 1/2 cup (1 stick) chilled unsalted butter, diced

  • 1 large egg, separated

  • 2 (or more) teaspoons ice water

  • 1/4 cup (1/2 stick) unsalted butter

  • 1/2 cup (packed) golden brown sugar

  • Pinch of salt

  • 1/2 cup heavy whipping cream

  • 1/3 cup honey

  • 1 cup lightly salted dry-roasted peanuts

  • 1 cup powdered sugar

  • 1/3 cup creamy (smooth) natural peanut butter (made with only peanuts and salt)

  • 2 tablespoons plus 1 to 2 teaspoons milk

  • 6 ounces bittersweet chocolate, finely chopped

  • 1/2 cup heavy whipping cream

  • 3 tablespoons lightly salted dryroasted peanuts, coarsely chopped

Instructions

1

Instruction 1

Spray 9-inch square or 10-inch-diameter tart pan with removable bottom with nonstick spray. Blend flour, sugar, and salt in processor 5 seconds. Add butter and blend until coarse crumbs form. Add egg yolk and 2 teaspoons ice water. Blend until moist clumps form, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into square or disk (depending on shape of pan). Wrap and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Soften slightly at room temperature before rolling out.
2

Instruction 2

Roll out dough to 11-to 12-inch square or round. Transfer dough to prepared pan. Cut off all but 1/2 inch of overhang. Fold overhang in, creating double-thick sides. Freeze until firm, about 15 minutes. Preheat oven to 350°F. Bake crust until pale golden, checking every 5 minutes and pressing bottom if bubbling and pressing sides up with back of fork if slipping, about 28 minutes.
3

Instruction 3

Beat egg white in small bowl until foamy. Brush some white over hot crust to coat inside. Bake 1 minute longer. Cool on rack. Increase oven temperature to 375°F.
4

Instruction 4

Melt butter in heavy medium saucepan over medium heat. Whisk in brown sugar and salt, then cream and honey. Bring to rolling boil, swirling pan occasionally. Boil 1 minute. Whisk in 1 cup peanuts. Pour filling into crust.
5

Instruction 5

Bake tart until filling is bubbling thickly, about 15 minutes. Cool on rack until firm, about 2 hours; freeze 15 minutes.
6

Instruction 6

Beat powdered sugar and peanut butter in medium bowl until blended. Gradually beat in 2 tablespoons milk, then more by teaspoonfuls to thin slightly; spread evenly over peanut filling. Refrigerate tart while preparing glaze.
7

Instruction 7

Place chocolate in medium bowl. Bring cream to simmer in small saucepan; pour over chocolate. Whisk until smooth. Spread glaze over tart. Sprinkle chopped peanuts around edge. Chill tart until glaze sets, at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Let stand at room temperature 1 hour before serving.
8

Instruction 8

Using tip of small knife, gently loosen crust from pan. Push up pan bottom, releasing tart. Cut square tart in half and cut each half crosswise into 7 or 8 slices or cut round tart into wedges.
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