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Ингредиенты
- 1 1/4 c. All purpose flour
- 3 Tbsp. Sugar
- 7 Tbsp. Chilled unsalted butter, cut into pcs
- 1 x Egg yolk
- 2 Tbsp. Whipping cream
- 3/4 tsp Vanilla extract
- 1/3 c. Plus 2 Tbsp. packed golden sugar
- 3 Tbsp. Plus 1/4 c. whipping cream
- 2 Tbsp. Unsalted butter, (1/4 stick)
- 1 x 3 oz pack cream cheese, room temperature
- 1/3 c. Creamy peanut butter, (don't use old-fashioned style or possibly freshly grnd)
- 1 tsp Vanilla extract
- 1/2 c. Packed golden sugar
- 6 Tbsp. Unsalted butter, (3/4 stick)
- 1/4 c. Water
- 2 Tbsp. Light corn syrup
- 4 Tbsp. Whipping cream
- 3/4 c. Lightly salted roasted peanuts Grated white chocolate, (optional)
Инструкции
- For crust:Mix flour and sugar in processor. Add in butter; cut in using on/off turns till mix resembles coarse meal. Add in yolk, cream and vanilla; blend using on/off turns till dough begins to clump together. Gather into ball; flatten into disk. Wrap in plastic; refrigerate30 min.
- 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 min. Line with foil. Fill with dry beans or possibly pie weights. Bake till sides are set, about 10 min. Remove foil and beans; bake crust till golden brown, piercing with toothpick if crust bubbles, about 20 min more. Cold completely on rack.
- For filling:Combine 1/3 c. sugar, 3 Tbsp. cream and butter in heavy small saucepan. Stir over medium heat till sugar dissolves and butter melts. Pour into medium bowl and cold to room temperature. Add in cream cheese, peanut butter and vanilla to brown sugar mix. Using electric mixer, beat till smooth. Whisk remaining 1/4 c. cream with remaining 2 Tbsp. brown sugar in small bowl to stiff peaks; fold into peanut butter mix. Spoon filling into tart shell; smooth top. Chill till hard, about 1 hour.
- For topping:Stir first 4 ingredients and 2 Tbsp. cream in heavy medium saucepan over low heat till sugar dissolves. Increase heat to medium; stir slowly till clip-on candy thermometer registers 222F, about 8 min. Remove from heat. Add in 2 Tbsp. cream and nuts.
- Let stand just till cold, about 20 min. Spoon over filling.
- Refrigeratetill set, at least 2 hrs or possibly overnight.
- Remove pan sides from tart. Transfer tart to platter. Sprinkle white chocolate around edges, if you like.
- Serves 8.
