Chocolate Peanut Butter Tart

From the kitchen of One Perfect Bite...On Thanksgiving day, somewhere between the assembly of the apple and pumpkin pies, my perverse nature surfaced and that small child that hides within me, became insistent in her demands for a peanut butter pie. This happens to me, in one form or another, every year. If I make turkey, she wants pork, if I make sprouts she wants beans. There is no pleasing her and it is a clear sign of my perversity. It is also as predictable as the rising sun. The yen generally passes before the holiday ends, but this year the child was relentless in her demands and I had to bake the pie to stop her nagging. The pie she wanted is the creation Of Buddy Valastro from Carlo's Bakery in Hoboken, and while her timing is terrible, I must admit that mini-me has marvelous taste. The pie is bloody fantastic, and while it is a bother to make, it is so good that you won't mind the time it takes to prepare. The one downside is the cost of the guard I need to keep me away from it once I've had a slice. If you love peanut butter and chocolate dessert combinations, you are about to enter paradise. There is no need to thank me, but if you see Buddy, tell him Mary sent you. Here is how his extraordinary tart is made.


Chocolate Peanut Butter Tart...from the kitchen of One Perfect Bite courtesy of Buddy Valastro

Ingredients:
Crust:
4 ounces white chocolate
5 tablespoons unsalted butter
35 chocolate wafer cookies such as Nabisco Famous, ground
Filling:
2 cups milk
4 egg yolks
2/3 cup sugar
3 tablespoons all-purpose flour
1 cup creamy natural peanut butter
4 ounces cream cheese softened
1 teaspoon vanilla extract
Glaze
3 ounces semisweet chocolate finely chopped
4 tablespoons unsalted butter
4 teaspoons light corn syrup

Directions:
1) Preheat oven to 350 degrees F.
2) To make crust: Place white chocolate and butter in a medium bowl set over a saucepan of barely simmering water, stirring until melted. Remove from heat and add cookie crumbs, mixing well to combine. Press crumb mixture into bottom and 1-1/2 inches up sides of a 9-inch spring form pan. Bake 10 minutes to allow crust to set. Remove from the oven.
3) To make filling: Bring milk to a simmer in a medium saucepan over medium-high heat. Meanwhile, whisk together egg yolks, sugar and flour in a bowl. Slowly pour half of hot milk into yolk mixture, whisking constantly until combined. Then add remaining milk. Return mixture to saucepan and cook, whisking constantly, over medium heat until mixture comes to a boil. Once at a boil continue to whisk and cook until thickened, about 1 minute. Remove from heat and whisk in peanut butter, cream cheese and vanilla extract until smooth. Pour filling into the prepared crust and immediately press a piece of plastic wrap right onto filling to prevent a skin from forming. Allow to come to room temperature then chill at least 4 hours or overnight.
4) to make glaze: Place semisweet chocolate, butter and corn syrup in a medium bowl set over a saucepan of barely simmering water, stirring until melted and smooth. Remove from heat. Remove plastic wrap from top of filling and immediately pour glaze directly onto the filling. Working quickly, tilt pan to cover filling evenly with the glaze. Chill 1 hour before slicing. Yield: 8 to 10 servings.

                    

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