Peanut Butter-Honey Tart with Ganache Glaze

Name: Peanut Butter-Honey Tart with Ganache Glaze
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 296 milliliters all purpose flour; 170 grams bittersweet chocolate, finely chopped; 79 milliliters creamy (smooth) natural peanut butter (made with only peanuts and salt); 237 milliliters lightly salted dry-roasted peanuts; 1 large egg, separated; 118 milliliters (packed) golden brown sugar; 118 milliliters heavy whipping cream; 79 milliliters honey; 2 teaspoons (or more) teaspoons ice water; 2 Tbsps milk; 3 Tbsps lightly salted dryroasted peanuts, coarsely chopped; 237 milliliters powdered sugar; 1 pinch Pinch of salt; 5 Tbsps sugar; 59 milliliters (1/2 stick) unsalted butter

Peanut Butter-Honey Tart with Ganache Glaze requires around 45 minutes from start to finish. One serving contains 342 calories, 6g of protein, and 18g of fat. This recipe serves 16. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have all purpose flour, heavy whipping cream, milk, and a few other ingredients on hand, you can make it.

Instructions

Spray 9-inch square or 10-inch-diametertart pan with removable bottomwith nonstick spray. Blend flour, sugar, andsalt in processor 5 seconds.

Ingredients you will need

All Purpose Flour

Sugar

Equipment you will use

Frying Pan

Add butter andblend until coarse crumbs form.

Ingredients you will need

Butter

Add eggyolk and 2 teaspoons ice water. Blend untilmoist clumps form, adding more ice waterby teaspoonfuls if dry. Gather dough intoball; flatten into square or disk (dependingon shape of pan). Wrap and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keepchilled. Soften slightly at room temperaturebefore rolling out.

Ingredients you will need

Water

Dough

Wrap

Equipment you will use

Frying Pan

Roll out dough to 11-to 12-inch squareor round.

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Dough

Roll

Transfer dough to prepared pan.

Ingredients you will need

Dough

Equipment you will use

Frying Pan

Cut off all but 1/2 inch of overhang. Foldoverhang in, creating double-thick sides.Freeze until firm, about 15 minutes.Preheat oven to 350°F.

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Oven

Bake crust untilpale golden, checking every 5 minutes andpressing bottom if bubbling and pressingsides up with back of fork if slipping, about28 minutes.

Ingredients you will need

Crust

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Oven

Beat egg white in small bowl untilfoamy.

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Egg Whites

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Bowl

Brush some white over hot crust tocoat inside.

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Crust

Bake 1 minute longer. Cool onrack. Increase oven temperature to 375°F.

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Oven

Melt butter in heavy mediumsaucepan over medium heat.

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Butter

Whisk inbrown sugar and salt, then cream andhoney. Bring to rolling boil, swirling panoccasionally. Boil 1 minute.

Ingredients you will need

Cream

Sugar

Salt

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Whisk

Whisk in 1 cuppeanuts.

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Whisk

Pour filling into crust.

Ingredients you will need

Crust

Bake tart until filling is bubblingthickly, about 15 minutes. Cool on rack untilfirm, about 2 hours; freeze 15 minutes.

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Oven

Beat powdered sugar and peanutbutter in medium bowl until blended.Gradually beat in 2 tablespoons milk,then more by teaspoonfuls to thinslightly; spread evenly over peanut filling.Refrigerate tart while preparing glaze.

Ingredients you will need

Powdered Sugar