| 1 tart shell, baked & cooled About 1 cups pastry cream 1 recipe peanut butter filling 1 recipe chocolate ganache About ½ cup peanuts, rough chopped, (I like to use honey roasted) for a garnish Layering of the Peanut Butter Tart: 1st layer) In the bottom of the baked & cooled tart shell, ladle enough chocolate ganache to cover the entire bottom of the tart shell Refrigerate to set set-up, about 1 hour or longer 2nd layer) After the chocolate ganache is firm spread the peanut butter filling over the chocolate layer 3rd layer) On top of the peanut butter filling, spread the pastry cream, spreading out evenly over the entire tart 4th and final layer) Ladle just enough chocolate ganache over the tart to cover; refrigerate about 1 to 2 hours until chocolate has set Serve with sweetened whipped cream (optional) and chopped peanuts Yields 6 to 8 servings |
| Chocolate-Peanut Butter Truffle Tart |