Valentine's Dessert - Chocolate and PB heaven

Peanut Butter and Chocolate Tart

Do you like peanut butter and rich chocolate together?
Then this tart is for you.

This recipe is actually two recipes that I merged together.  The peanut butter crust comes from Kraft Canada – from their Peanut Butter Cookie recipe located here.  Instead of making cookies, I used the dough and made the crust for my tart.

The chocolate decadence comes from Rachel Ray, she made Pots de Creme recipe on the Oprah Show years back, but you can find it here.  Instead of pouring the chocolate into small cups, I pour it into the cooked peanut butter crust.

Here's my merge of the two recipes:

Ingredients:

Crust:
1 cup Peanut Butter, smooth is best
1/2 cup Sugar
1 tea of Vanilla
1 large Egg (room temp, lightly beaten)

Filling:
2/3 cup of Homo Milk (don’t use 2% or nonfat)
1 large Egg (room temp) lightly beaten
2 Tbs Sugar
Pinch of salt
1 cup of Good quality Semi Sweet Chocolate chips
2 Tbs of either Frangelico or any chocolate Liqueur (optional)

Topping: (optional)
2 cups of Whipped Cream or cool whip (optional)

Tools:  Mixing bowl, small bowl, measure cups and spoons, stir spoon, 9” spring form pan or pie plate, blender or food processor, sauce pan/pot.

Step 1:

Preheat oven to 325.  In a mixing bowl, mix all the crust ingredients together with a spoon.  

Take the dough and press on the bottom of the pan to make the crust.  Make sure the dough is pressed evenly throughout the pan and up the sides about ½   ¾” to hold in the filling.  Take a fork and pierce the bottom only a 2-3 times to release steam.

Bake, for about 10-15 minutes until it’s golden brown.  Remove and let it cool completely before going to step 2.

Step 2:

Heat the milk in the sauce pan until it almost comes to a boil.  Must be hot, too hot to drink but not boiling.  Don't let the milk separate.

Put the rest of the filling items in a blender or processor.  
Add the hot milk slowing as you slowing whip together.  Go in stages. The hot milk will cook the egg and melt the chocolate.

Once all the milk has been used and the chocolate is melted, take the liquid and pour over the cool crust.  Make sure the liquid is spread over the crust equally.

Cover with plastic wrap and refrigerate for 1 – 2 hours to set.

Step 3:
Remove the sides of the spring form (gently) and place onto a serving dish.  If you can remove from the bottom, try but don't force.  You can cut into the tart using a dull edge.

Serve with whip cream on the side, or on top if you wish (optional).

This is the chocolate I used.  It's delicious!

Enjoy!