Peanut Butter-Honey Tart with Ganache Glaze
4.6
(8)
Ingredients
Makes 14 to 16 servings
Crust:
Filling:
Ganache Glaze:
For crust:
Step 1
Spray 9-inch square or 10-inch-diameter tart pan with removable bottom with nonstick spray. Blend flour, sugar, and salt in processor 5 seconds. Add butter and blend until coarse crumbs form. Add egg yolk and 2 teaspoons ice water. Blend until moist clumps form, adding more ice water by teaspoonfuls if dry. Gather dough into ball; flatten into square or disk (depending on shape of pan). Wrap and chill 1 hour. DO AHEAD:Can be made 1 day ahead.Keep chilled. Soften slightly at room temperature before rolling out.
Step 2
Roll out dough to 11-to 12-inch square or round. Transfer dough to prepared pan. Cut off all but 1/2 inch of overhang. Fold overhang in, creating double-thick sides. Freeze until firm, about 15 minutes. Preheat oven to 350°F. Bake crust until pale golden, checking every 5 minutes and pressing bottom if bubbling and pressing sides up with back of fork if slipping, about 28 minutes.
Step 3
Beat egg white in small bowl until foamy. Brush some white over hot crust to coat inside. Bake 1 minute longer. Cool on rack. Increase oven temperature to 375°F.
For filling:
Step 4
Melt butter in heavy medium saucepan over medium heat. Whisk in brown sugar and salt, then cream and honey. Bring to rolling boil, swirling pan occasionally. Boil 1 minute. Whisk in 1 cup peanuts. Pour filling into crust.
Step 5
Bake tart until filling is bubbling thickly, about 15 minutes. Cool on rack until firm, about 2 hours; freeze 15 minutes.
Step 6
在媒介薄熙来打糖粉和花生酱wl until blended. Gradually beat in 2 tablespoons milk, then more by teaspoonfuls to thin slightly; spread evenly over peanut filling. Refrigerate tart while preparing glaze.
For ganache glaze:
Step 7
Place chocolate in medium bowl. Bring cream to simmer in small saucepan; pour over chocolate. Whisk until smooth. Spread glaze over tart. Sprinkle chopped peanuts around edge. Chill tart until glaze sets, at least 1 hour. DO AHEAD:Can be made 1 day ahead.Keep chilled. Let stand at room temperature 1 hour before serving.
Step 8
Using tip of small knife, gently loosen crust from pan. Push up pan bottom, releasing tart. Cut square tart in half and cut each half crosswise into 7 or 8 slices or cut round tart into wedges.
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Reviews (8)
Back to Topa little sweet for my tastes, but my guests made it disappear in a hurry. I used a very mild honey, so the taste was not overbearing. It's very rich, so it served 16 easily. I' ve already received requests to make it again.
lathwi
san francisco bay area
7/15/2013
Haven't made yet so not rating. To those worried about "too much honey taste"- Tupelo Honey has a very strong (wonderful) flavor. This is likely the cause. My mother made this as written with wild flower honey to great response.
debreese
8/6/2012
I followed the recipe and thought it was amazing! Though I could taste the honey, I didn't find it overpowering. I also made tartlets with purchased pie crust on a separate occasion, and had equally delicious results.
blueka
Montreal, Quebec
7/2/2012
I forgot to mention that I used half honey and half corn syrup in response to reviews that said the honey taste was too strong. The taste was not too strong in my version but I wonder if the corn syrup contributed to the sweetness. Not sure about sugar content of syrup vs. honey.
Munacil
Milwaukee, Wisconsin
1/1/2009
This was nearly perfect. The only flaw was that it was too sweet for my taste, even cutting down on the sugar in the peanut butter frosting to 3/4 cup. Otherwise, yum. My kids LOVED it. I'd put a baking sheet or foil under the crust as you prebake to avoid butter dripping and burning. I baked it 20 mins with pie weights and 10 without. It sort of worked, the crust still bubbled up a little under the caramel, don't know if that was because of how I cooked it or not. Next time I'd cut down further on the sugar in the peanut butter frosting and maybe reduce the caramel too. This is so close to amazing.
Munacil
Milwaukee, Wisconsin
1/1/2009
I made this exactly according to the directions for my Chocolate-Peanut Butter-aholic husband's birthday. The instructions look long, but there isn't too much hands-on time. It received good reviews, although some people thought the honey taste was a little strong (I used a Tupelo honey). The only other note is that there could be more of the peanut-butter-powdered sugar layer. I would think about increasing that frosting-type layer when coating the crunchy peanut layer next time.
CarenK
12/28/2008
This dessert is very rich, but delicious. I used a store bought pie crust and saved alot of time. This recipe would be great made as "brownies" with a graham cracker crust as the bottom layer and then the fillings...
kelkarell
Birmingham, al
12/26/2008
I made this dessert for Christmas Eve dinner and it is sensational. I forgot the step of brushing the egg white and baking it again, and it didn't make much difference (at least, it was still good). My son said it tasted like a Snickers, which I think it said in the intro to the recipe. It has a pretty strong honey taste. The layers make it impressive looking. I didn't have a tart pan so I made it in a springform pan and it was great.
kohara7
San Diego, CA
12/26/2008
