| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
February 19 |
1 |
servings |
INGREDIENTS
| 1 1/4 |
c |
All purpose flour |
| 3 |
tb |
Sugar |
| 7 |
tb |
Chilled unsalted butter; cut into pieces |
| 1 |
|
Egg yolk |
| 2 |
tb |
Whipping cream |
| 3/4 |
ts |
Vanilla extract |
| 1/3 |
c |
Plus 2 tablespoons packed golden brown |
|
|
; sugar |
| 3 |
tb |
Plus 1/4 cup whipping cream |
| 2 |
tb |
Unsalted butter; (1/4 stick) |
| 1 |
|
3 ounce pack cream cheese; room temperature |
| 1/3 |
c |
Creamy peanut butter; (do not use |
|
|
; old-fashioned style |
|
|
; or freshly ground) |
| 1 |
ts |
Vanilla extract |
| 1/2 |
c |
Packed golden brown sugar |
| 6 |
tb |
Unsalted butter; (3/4 stick) |
| 1/4 |
c |
Water |
| 2 |
tb |
Light corn syrup |
| 4 |
tb |
Whipping cream |
| 3/4 |
c |
Lightly salted roasted peanuts |
|
|
Grated white chocolate; (optional) |
INSTRUCTIONS
CRUST
FILLING
TOPPING
For crust:
Mix flour and sugar in processor. Add butter; cut in using on/off
turns until mixture resembles coarse meal. Add yolk, cream and
vanilla; blend using on/off turns until dough begins to clump
together. Gather into ball; flatten into disk. Wrap in plastic; chill
30 minutes.
Preheat oven to 350F. Roll out dough on lightly floured surface to
11-inch round. Transfer dough to 9-inch-diameter tart pan with
removable bottom. Trim edges. Freeze crust 15 minutes. Line with
foil. Fill with dried beans or pie weights. Bake until sides are set,
about 10 minutes. Remove foil and beans; bake crust until golden,
piercing with toothpick if crust bubbles, about 20 minutes more. Cool
completely on rack.
For filling:
Combine 1/3 cup sugar, 3 tablespoons cream and butter in heavy small
saucepan. Stir over medium heat until sugar dissolves and butter
melts. Pour into medium bowl and cool to room temperature. Add cream
cheese, peanut butter and vanilla to brown sugar mixture. Using
electric mixer, beat until smooth. Whisk remaining 1/4 cup cream with
remaining 2 tablespoons brown sugar in small bowl to stiff peaks;
fold into peanut butter mixture. Spoon filling into tart shell;
smooth top. Refrigerate until firm, about 1 hour.
For topping:
Stir first 4 ingredients and 2 tablespoons cream in heavy medium
saucepan over low heat until sugar dissolves. Increase heat to
medium; stir slowly until clip-on candy thermometer registers 222F,
about 8 minutes. Remove from heat. Add 2 tablespoons cream and nuts.
Let stand just until cool, about 20 minutes. Spoon over filling.
Chill until set, at least 2 hours or overnight.
Remove pan sides from tart. Transfer tart to platter. Sprinkle white
chocolate around edges, if desired.
Serves 8.
Bon Appetit February 1994
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