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For the Crust
1 1/2 cups all purpose flour
4 tablespoons cold unsalted butter
1 Large egg yolk
about 2 tbsp ice water
For the Ganache
5 oz milk chocolate, chopped
5 oz dark chocolate, chopped
1/3 cup smooth peanut butter
1/2 cup heavy (whipping) cream
1/2 cup granulated sugar
4 tbsp unsalted butter, at room temperature
For the Peanut Brittle
3 cups raw peanuts
3 cup granulated sugar
3/4 cup light corn syrup
6 tbsp unsalted butter
1 tbsp pure vanilla extract
1 1/2 tsp baking soda
1 1/2 tsp salt
Crust
Stir a pinch of salt into the flour. Then, using a pastry blender or two table knives, cut the butter into the flour until the mixture resembles cornmeal. Mix in the egg yolk and 2 tablespoons of ice water. A few drops at a time, gradually mix in enough additional ice water to enable the dough to
be formed into a ball.
Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for half an hour. On a lightly floured surface, roll the dough out 1/4 inch thick (roughly a 12-inch round). Press the dough into the bottom and up the sides of a 10 inch tart pan with a removable bottom.
With the back of a knife, spread the dough level with the edge of the pan.Place a sheet of parchment over the dough and fill it with pie weights. Bake for 20 minutes, or until golden brown. Set aside to cool.
Ganache
Combine the milk and dark chocolate with the peanut butter in a large heat-proof bowl. Combine the cream and sugar in a small saucepan and bring to a simmer over medium heat, whisking until blended. Pour the hot cream mixture over the chocolate and stir with a silicone spatula to melt the
chocolate. Melt in the butter. Pour the ganache into the tart shell and refrigerate until set, about 30 minutes.
Peanut Brittle
Spread the peanuts in a shallow baking pan and toast in a 325°F oven Line a sheet pan with a Silpat liner or aluminum foil; if using foil, spray it lightly with nonstick cooking spray. Combine the sugar and c corn syrup in a large saucepan and cook over medium heat, stirring, until the sugar melts
and turns a deep golden brown. Remove the pan from the heat and stir in the peanuts, butter, vanilla, baking soda, and salt. Spread the mixture in the prepared pan and set aside to cool and harden. Once cook, break the brittle into chunks.
To Serve
Remove the tart from the refrigerator and cut into wedges, dipping the knife blade in hot water before each cut. Scatter chunks of peanut brittle on top of each portion
1 1/2 cups all purpose flour
4 tablespoons cold unsalted butter
1 Large egg yolk
about 2 tbsp ice water
For the Ganache
5 oz milk chocolate, chopped
5 oz dark chocolate, chopped
1/3 cup smooth peanut butter
1/2 cup heavy (whipping) cream
1/2 cup granulated sugar
4 tbsp unsalted butter, at room temperature
For the Peanut Brittle
3 cups raw peanuts
3 cup granulated sugar
3/4 cup light corn syrup
6 tbsp unsalted butter
1 tbsp pure vanilla extract
1 1/2 tsp baking soda
1 1/2 tsp salt
Crust
Stir a pinch of salt into the flour. Then, using a pastry blender or two table knives, cut the butter into the flour until the mixture resembles cornmeal. Mix in the egg yolk and 2 tablespoons of ice water. A few drops at a time, gradually mix in enough additional ice water to enable the dough to
be formed into a ball.
Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for half an hour. On a lightly floured surface, roll the dough out 1/4 inch thick (roughly a 12-inch round). Press the dough into the bottom and up the sides of a 10 inch tart pan with a removable bottom.
With the back of a knife, spread the dough level with the edge of the pan.Place a sheet of parchment over the dough and fill it with pie weights. Bake for 20 minutes, or until golden brown. Set aside to cool.
Ganache
Combine the milk and dark chocolate with the peanut butter in a large heat-proof bowl. Combine the cream and sugar in a small saucepan and bring to a simmer over medium heat, whisking until blended. Pour the hot cream mixture over the chocolate and stir with a silicone spatula to melt the
chocolate. Melt in the butter. Pour the ganache into the tart shell and refrigerate until set, about 30 minutes.
Peanut Brittle
Spread the peanuts in a shallow baking pan and toast in a 325°F oven Line a sheet pan with a Silpat liner or aluminum foil; if using foil, spray it lightly with nonstick cooking spray. Combine the sugar and c corn syrup in a large saucepan and cook over medium heat, stirring, until the sugar melts
and turns a deep golden brown. Remove the pan from the heat and stir in the peanuts, butter, vanilla, baking soda, and salt. Spread the mixture in the prepared pan and set aside to cool and harden. Once cook, break the brittle into chunks.
To Serve
Remove the tart from the refrigerator and cut into wedges, dipping the knife blade in hot water before each cut. Scatter chunks of peanut brittle on top of each portion
