I’d love to shake hands with the genius behind Reese’s— the candy that inspired this post about a tart.
Why a tart? Well, a tart is almost identical to the shape of a Reese’s Peanut Butter Cup but, more importantly, I find that tarts are underappreciated. It is way more common to turn yummy things into cake, cupcake, or cookie recipes, so being a responsible blogger, for my own peace of mind I have opted to draw some attention to this underdeveloped dessert class.
To break this marvelous replica down- you simply start with a chocolate tart shell, fill it with fluffed, sweetened peanut buttery deliciousness, and top it off with a decadent, lustrous chocolate ganache. Mhmm, that’s right, this tart has just become a gigantic Reese’s peanut butter cup. Need I say more?
I’ve already been begged for seconds.
The recipe is simple, but the tart shell was kind of a pain to make. For me, if it requires baking with dried beans on top to prevent bubbling, it’s beginning to get a little too involved. So, if in a pinch I definitely suggest just buying the chocolate tart shell and taking the two seconds to make the filling and ganache topping. I’m sure the result would be very close to as delicious as the original and would save you a ton of time.
Chocolate Tart Shell:
1 stick unsalted butter, room temperature
1/2 cup plus 1 tablespoon powdered sugar
1 large egg yolk
3/4 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder (I used Hershey’s)
Fluffed, Sweetened Peanut Buttery Deliciousness Filling:
4 tablespoons unsalted butter, room temperature
1 cup creamy peanut butter
3/4 cup powdered sugar
2 tablespoons heavy cream
5 oz Reese’s Peanut Butter Chips
Decadent, Lustrous Chocolate Ganache:
1/2 cup heavy cream
3 1/2 ounces semi-sweet chocolate chips
For the tart:
The dough can be made up to three days in advance. Cream butter and sugar until combined, about 1 minute. Add egg yolk and vanilla, and beat until smooth. Sift in flour and cocoa powder, and beat on low speed until just combined. Press the crumbly dough into a ball, wrap in plastic wrap, and pop in the fridge for at least an hour and up to 3 days.
After your dough has set, preheat your oven to 325. Roll out the tart dough into a circle larger than your 9 1/2-inch tart pan (tip: to keep the dough from falling apart, roll between two sheets of lightly floured parchment paper) then very carefully transfer dough to the pan. This part can get a little messy. If the dough falls apart, you can press out any holes in the actual pan and make it all nicenice and even. Trim away any excess dough. Chill the tart shell in the refrigerator for at least 20 minutes.
Once chilled, line the tart shell with a piece of parchment paper, and fill with raw rice or dried beans (this prevents bubbling). Bake for 15 minutes. Remove the parchment paper and its contents, and bake until the dough looks dry and set, approx. 5 to 10 minutes depending on your oven. Transfer pan to a wire rack to cool.
For the addictive filling:
In a bowl, combine all filling ingredients and mix until smooth and fluffy.
For the ganache glaze:
Place the chocolate chips in a heatproof bowl. In a small saucepan, bring cream to a boil. Pour the hot cream over the chocolate, and let stand for 2 minutes, then stir with a rubber spatula until smooth and gleaming.
Pour a little of the glaze in the base of the chilled tart shell. Approx 2 T will do. Add the peanut butter filling, and smooth out as much as possible. Pop the tart back in the fridge for at least 30 minutes to set the filling.
Pour the remaining chocolate sauce on top of the tart while the ganache is still warm. Either let set at room temperature for at least 2 hours or chill the tart in the fridge for at least 30 minutes.
Recipe adapted from A Cozy Kitchen.