Peanut Chocolate Tart
My family is really big on games. I even have a brother who owns a specialty board/card game store and worked for him through half of college. My hubby didn't like board games when we met but...he likes them now hehe :) When he is on long flights that require at least 3 pilots, during rest periods he will play Monopoly on his phone with other crew members, and he says that emotions can get pretty high haha! But I realized that we don't actually own a physical copy of Monopoly (what a crime!) so I had to make a Walmart run to remedy that. When the hubs got home from his last flight I put together a game night with Monopoly and another Hasbro® classic, Jenga. And for dessert: this tart made with peanut M&M's®. I ended up ruining my appetite while taking these photos because I kept snacking on the tart, and when hubby finally got home a few hours later he ruined his appetite too haha! We are bad like that. But it was quite yummy and we forced ourselves to give away a large chunk of it so that we would not eat it all ourselves.
Do you guys have any favorite games or game snacks??
Also, there is a coupon up for M&M's® right now HERE.
Makes one 9-inch tart
- 1 cup dark chocolate cookie crumbs (very fine)
- 3 Tbsp unsalted butter
- 1/4 cup granulated sugar
- 2/3 cup milk chocolate chips
- 7 Tbsp butter
- 1 egg, room temp.
- 3 egg yolks, room temp.
- 2 Tbsp granulated sugar
- 1/2 cup peanut M&M's®
- 2/3 cup peanut butter
- 2 Tbsp heavy cream
- 1-3/4 oz. good dark chocolate, finely chopped
- 1 tsp light corn syrup
- 1 Tbsp warm water
For the crust, preheat oven to 350F.
Mix together the cookie crumbs, butter and sugar. Press firmly and evenly into your tart pan. Bake for 10 minutes and let cool completely.
When the crust is about cooled, re-heat the oven to 375F.
Melt your 7 Tbsp of butter and set aside to cool a bit.
Fill a small sauce pan with no more than an inch of water and place it over med-high heat. Let it come to a boil. Pour your chocolate chips into a heat-proof bowl and set it on top of the sauce pan. Let the chocolate melt, stirring occasionally until smooth. Remove the bowl and sauce pan from heat and let the chocolate cool on your counter until just warm.
Then whisk in your whole egg, stirring gently to avoid incorporating air. Once that is combined, whisk in the egg yolks one at a time. Then the sugar, and lastly the melted butter.
Gently pipe or spread your peanut butter onto the bottom of your tart crust, being very careful not to break the crust. Sprinkle the peanut M&M's® on top. Then cover with the chocolate filling. Bake for 12-15 minutes until the outside is set but the middle is still slightly jiggly (it will set as it stands). Let cool completely, at least 1 hour.
When the tart is cooled make your glaze: pour the heavy cream into a small sauce pan and bring just to boiling. Immediately remove from heat and add the dark chocolate. Stir until smooth, then stir in the corn syrup and warm water. Pour the glaze onto your tart and tilt to evenly distribute. Let sit for at least one hour to set, then serve and enjoy!
Filling recipe adapted from Pierre Herme's Nutella Tart. Glaze recipe from here.