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Categories:
crust peanut butter flour salt unsalted butter filling chocolate heavy cream milk sugar eggs salt vanilla peanuts
Viewed: 65 - Published at: 10 years agoIngredients
- Crust
- 1 3/4 cups peanut butter cookie crumbs
- 1 tablespoon all-purpose flour
- 1/2 teaspoon sea salt
- 2 tablespoons unsalted butter, melted
- Filling
- 9 ounces semisweet chocolate, chopped
- 1 1/4 cups heavy cream
- 2/3 cup whole milk
- 2 tablespoons sugar
- 2 large eggs
- 1/2 teaspoon sea salt
- 1/4 teaspoon pure vanilla extract
- 1/2 cup roasted, salted peanuts, roughly chopped
Method
- Preheat the oven to 350°F. Stir together the cookie crumbs, flour, and salt in a medium bowl. Add the melted butter and toss with a fork until well combined. Press the crumb mixture evenly over the bottom and up the sides of a 9-inch round tart pan with a removable bottom. Bake for 10 to 12 minutes, until the edges are golden brown. Remove from the oven and let cool completely.
- Reduce the oven temperature to 275°F. Place the chocolate in a medium heatproof bowl.
- Combine the heavy cream, milk, and sugar in a small saucepan over medium-high heat and bring to a gentle simmer. Gradually add the cream mixture to the chocolate, whisking until the chocolate is melted and the mixture is smooth.
- Whisk the eggs in a large bowl to combine. Gradually add the chocolate mixture and whisk until well combined. Stir in the salt and vanilla extract.
- Pour the mixture into the cooled crust. Bake for 45 minutes to 1 hour, until the edges are set and the center jiggles only slightly when gently shaken. Remove from the oven and let cool completely. Sprinkle the peanuts over the top and serve.
