BOB & LENORE's COOKBOOK

SPANISH PEANUT TART with CHOCOLATE GANACHE FILLING

Ingredients:

10 ounce spanish peanuts
1/3 cup sugar
3 cups AP flour
6 ounce butter, room temperature
2 ounce peanut butter
1 large egg
1 teaspoon vanilla extract

Method:

Chop nuts finely; place in mixing bowl with sugar and flour; add butter, egg and vanilla; mix to incorporate; generously butter and flour 6, 6” tart pans; press enough dough into pan to create a ¼” layer; refrigerate 30 minutes before baking; bake for 10 – 15 minutes in 350ºF oven, rotate pans and bake until golden brown, approximately 10 minutes longer; remove and cool.

CHOCOLATE GANACHE FILLING

Ingredients:

Filling:
6 heavy cream
2 ounce whole milk
1 ounce butter
1 ounce sugar
6 ounce Bittersweet chocolate, broken

Method:

Place cream, milk, butter and sugar into heavy bottom sauce pan; bring to simmer; add the chocolate and stir until completely melted and absorbed; temper and pour into prepared shell.

TO RECIPES

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