Tuesday, April 19, 2011

{Gluten Free} Chocolate Peanut Butter Tart

I've been pretty good about taming my sweet tooth as of late (with the exception of that amazing creme brulee on my birthday, of course!). And so, it felt like an appropriate time to finally bake something ooey, gooey and chocolatey this weekend! And amazingly, what caught my sweet affections was this gluten-free chocolate peanut butter tart I spotted over at A Home in the Making. Because for one, who doesn't go bananas for any chocolate peanut butter combo, and second, it's always nice to have recipes on hand for those with food allergies. So I gave it a shot. And to say my husband and I were impressed would be an understatement.

The texture is silky and decadent and perfectly chocolately paired with a slightly salty crust. It's lovely. And if you happen to leave it in the freezer for a few hours, it resembles something of an ice cream cake texture. Be still my heart!

Chocolate Peanut Butter Tart
Seen on A Home in the Making

Peanut Butter Crust
1/4 cup crunchy natural peanut butter
2 tablespoons unsalted butter
2 tablespoons beaten egg
1/2 teaspoon pure vanilla extract
1 cup blanched almond flour, packed
1/2 teaspoon baking powder
1/4 teaspoon sea salt
2 tablespoons honey

Chocolate Filling
1 can coconut milk
4 tablespoons honey
1/8 teaspoon sea salt
3 tablespoons cocoa powder
4 oz semi-sweet chocolate, chopped or chips
1 teaspoon pure vanilla extract
4 tablespoons organic unsalted butter
3 egg yolks

Peanut Butter Crust

1. Preheat oven to 275 degrees.
2. Melt peanut butter and butter in a heat proof bowl.
3. Stir in vanilla, egg and honey.
4. Add dry ingredients and stir to form dough. It'll be sticky.
5. Press the dough up the sides of a 9" tart pan.
6. Bake for 20 minutes. At 20 minutes, turn off the oven and do not open the door. Leave until ready to assemble.

Chocolate Filling & Assembly

1. In a medium saucepan, heat 1 1/4 cup coconut milk, honey and salt and simmer on low.
2. In a separate bowl, whisk together the rest of the coconut milk and cocoa powder. This helps the de-clump the cocoa powder. Add the mixture to the saucepan.
3. In another separate bowl, separate the egg yolks, and slight beat with a fork. Add 1/2 cup of the warmed coconut mixture into the eggs, whisking constantly and then add the egg mixture back into the saucepan.
4. Keep whisking. Cook for 3-5 minutes over medium-low heat stirring until mixture coats the back of a spoon.
5. Remove from heat and stir in vanilla, chocolate and butter until chocolate and butter are melted.
6. Remove your tart shell from the oven, and pour chocolate filling in almost to the brim.
7. Cool tart uncovered in the freezer until the top becomes firm. Transfer to the refrigerator and cover with plastic wrap.

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