Edd Kimber’s latest cookbook, One Tin Bakes, is a wonderful book that reduces the required bakeware to just one tin; each and every recipe in the book is baked in a 9 x13 inch baking pan.
I am really enjoying this book, and have so many things in it on my baking wish list: Raspberry and Rose Cheesecake Buns, Whisky and Rye Peach Pie, Brown Butter Apricot Crumble Bars, and Raspberry Cheesecake Streusel Squares (which you can find on ZoëBakes), just to name a few.
Edd’s preferred tin is this Nordic Ware pan, which I have and love, and use constantly.
Notes from the author on this Peanut Butter Chocolate Tart:
While I love pastry, sometimes I don’t have the patience or time to make it, so in those times, I turn to cookie crusts – tart cases made with a mixture of cookie crumbs and butter. They’re incredibly quick and simple to throw together, but they do have one down side: they’re not the easies to remove from the tin, so they’re best served in the tin. My way around this is to mix in an egg white, which acts like glue, holding down all of the ingredients together. For this tart, I have stuck with the flavors of two of my favorite candy aisle treats, peanut butter cups and Oreos, a candy and cookie which I think are pretty much perfect.
More Peanut Butter Recipes:
- Peanut Butter Brownies With Candied Cacao Nibs
- Chocolate Chip Mini Cakes With Peanut Butter Buttercream
- Peanut Butter Granola with Chocolate
Peanut Butter Chocolate Tart
- 36 Oreo Cookies
- 4 tablespoons [60 g] unsalted butter melted and cooled
- 1 large egg white
- 1/4 teaspoon salt
Peanut Butter Filling
- 1 1/2 cups [315 g] creamy peanut butter
- 3 tablespoons [45 g] unsalted butter at room temperature
- 1/2 cup [60 g] confectioners’ sugar
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 1 1/2 cups [360 g] heavy cream divided
- 7 oz [200 g] bittersweet chocolate finely chopped
- 1/4 cup [60 g] heavy cream
- 1 tablespoon unsalted butter
- Flaked sea salt for sprinkling
For the crust
- Place the Oreos into a food processor and process to fine crumbs. Pour in the melted butter, egg white, and salt, and process until evenly mixed. Tip the crumb mixture into the prepared tin and press evenly across the base and a little up the sides of the tin. Refrigerate for 20 minutes.
- Adjust an oven rack to the middle position, and preheat the oven to 350F [180C]. Line a 9×13 baking pan with a piece of parchment paper that covers all the sides of the pan.
- Bake the crust for 12 to 15 minutes, or until set. If the crust loses definition as it bakes, use a glass to gently press back into shape (it will puff up a bit as it bakes). You can serve the tart in the baking tin, if you prefer, but the benefit of lining the tin and making the crust with egg white means that you can lift the baked tart from the tin (once thoroughly chilled) and assemble and serve it on a platter.
For the filling
- Beat the peanut butter, butter, confectioners’ sugar, and vanilla together in a bowl until smooth. Pour in a quarter of the cream and mix until combined, then repeat with a further quarter of the cream. In a separate bowl, whip the remaining cream until it holds soft peaks, then carefully fold this into the peanut butter mixture, in two separate additions. Spread the filling into the tart crust in an even layer and refrigerate while you make the topping.
- For the chocolate topping
- Place the chocolate and cream in a heatproof bowl set over a pan of simmering water (ensuring the bottom of the bowl doesn’t touch the water underneath) and heat, stirring occasionally, until fully melted. Remove the bowl from the heat and add the butter, stirring until combined. Allow to cool for 5 minutes.
- Pour the chocolate topping over the filling and spread into an even layer. Return the tart to the refrigerator for 20 to 30 minutes, or until the chocolate topping has set. Sprinkle with a little flaked sea salt (if desired) and cut into thin slices to serve. This peanut butter chocolate tart is best served on the day it’s made.