November 25, 2006

Choco-Riffic Recipe #3

Well, Thanksgiving came and went. I made recipe #3 for Thanksgiving. Thus, I missed the self-imposed deadline of 6 recipes by Thanksgiving, but I'll keep cooking and the Scharffen Berger is still in the fridge, so there should be more happiness in the future. It'll just be the gift that keeps on giving. Longer.

Dark-Chocolate Glazed Peanut Butter Tart

COOKIE CRUST (make the night before, or at least 5 hours before to allow it to cool):

1 package sugar-coated chocolate graham crackers (1/3 of a box).
1 1/2 oz (3 Tbs) unsalted butter, melted.

Pre-heat oven to 350 F & place rack in the middle. Crumb the crackers in the cuisinart. Pour the butter over and pulse until evenly moistened. Push into an ungreased tart pan with a removable bottom (or, if you are me, and don't own one, a 9-inch pie pan). Bake until it smells nutty (10 minutes or so). Allow to cool.

1 1/2 cups whole milk
1/4 tsp table salt
3 large egg yolks
1/3 cup very firmly packed light brown sugar
4 tsp all-purpose flour
4 1/2 oz (1/2 cup) creamy all-natural peanut butter (only peanuts & salt)
1/2 tsp pure vanilla extract

Bring milk & salt to a simmer over medium heat in a medium saucepan. Whisk egg yolks, brown sugar and flour until well-blended. Slowly add hot milk, whisking constantly. Put the mixture back into the saucepan. Cook over medium heat, whisking consistently until it thickens and comes to a full boil (approx 3 minutes). Continue to cook for another minute. Remove from heat and add peanut butter and vanilla and stir until well blended. Pour into crust and spread evenly with a spatula. Cover with plastic wrap to avoid a film and freeze for at least 2 hours before glazing.


3 oz. bittersweet chocolate, finely chopped
2 oz (1/4 cup) unsalted butter, cut into 6 pieces
1 Tbs. light corn syrup

Mix all 3 ingredients over low-medium heat and stir constistently until the mixture is smooth (approx 1-2 minutes). Remove the plastic wrap from the chilled filling and pour the glass over the filling & spread it evenly. Freeze for 30 minutes or refrigerate for up to 12 hours. Serves 12.

Comments: So far, by popular vote, this is the best use of the dark chocolate for cooking purposes. I'd prefer the custard to be slightly firmer, but perhaps I need to bring it to a more rowdy boil before taking it off the heat. Next time...

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