1 cup finely ground chocolate wafers
2 tablespoons granulated sugar
3 tablespoons unsalted butter, melted
1 ½ cups whole milk
¼ teaspoon table salt
3 large egg yolks
½ cup firmly packed light brown sugar
4 teaspoons all-purpose flour
½ cup creamy natural peanut
½ teaspoon vanilla extract
3 ounces bittersweet chocolate,
4 tablespoons unsalted butter,
cut into 6 pieces
1 tablespoon light corn syrup
the oven to 350 degrees F. Have ready an ungreased 9 ½-inch
fluted tart pan with a removable bottom.
In a medium bowl, mix the cookie crumbs and sugar until blended. Add
the melted butter and mix with a fork until the crumbs are evenly
moistened. Put the crumbs in the tart pan and use your hands to spread
the crumbs so that they coat the bottom of the pan and start to climb
up the sides. Use your fingers to pinch and press some of the crumbs
around the inside edge of the pan to cover the sides evenly and create
a wall about a scant ¼-inch thick. Bake the crust for 8-10
minutes, until fragrant. Cool completely.
In a medium saucepan, bring the milk and salt to a simmer over medium
heat, stirring occasionally. Meanwhile, in a small bowl, whisk the egg
yolks, brown sugar and flour until well blended. Slowly add the hot
milk, whisking constantly. Pour the mixture back into the saucepan.
Cook over medium heat, whisking constantly, until it thickens and comes
to a full boil, about 3 minutes. Continue to cook, whisking constantly,
for 1 minute. Remove the pan from the heat and add the peanut butter
and vanilla; whisk until well blended.
the hot peanut butter mixture into the crust and spread evenly with a
spatula. Gently press a piece of plastic wrap directly onto the
filling’s surface to prevent a skin from forming. Refrigerate
the tart until cold, about 2 hours.
Melt the chocolate with the butter and corn syrup in a medium metal
bowl set over a pan of simmering water (don’t let the bowl
touch the water) and whisk until the butter is melted and the mixture
is smooth, about 1 minute. Carefully remove the plastic wrap from the
top of the filling. Drizzle the glaze over the filling and spread it
evenly to cover the tart completely. Refrigerate the tart in the pan
until the glaze sets, about 30 minutes and up to 12 hours.