Ganache-Glazed Peanut Butter Tart
~ adapted from Better Homes and Gardens ~
Preheat oven to 350 degrees Fahrenheit. Crush chocolate wafer cookies for 1 cupful.
Combine sugar and 3 tablespoons melted butter with the crushed wafers. Press into bottom and sides of a 9-inch tart pan; bake for 10 minutes, then cool.
For the filling: Combine in a medium saucepan 1 1/2 cups half-and-half, 3 tablespoons flour, and 1/4 teaspoon salt. Stir frequently over medium heat. Take off the heat just for a moment. In a small bowl, whisk 3 eggs yolks and 1/3 cup sugar. A little at a time, whisk in half of the filling. Incorporate all of it back into the pan with the whisked eggs and sugar. Continue to cook and stir filling until thickened. Whisk in 1/2 cup creamy peanut butter and 1 teaspoon vanilla extract.
After filling has set and chilled in the refrigerator for several hours, make the ganache: Melt in a small saucepan 5 tablespoons unsalted butter and 4 ounces bittersweet chocolate on low heat. Stir in 1 tablespoon light corn syrup. Pour over tart, tilting pan to fill corners and sides.
Let it stand for 10 minutes before cutting into with a knife dipped in hot water. Loosen sides of pan, removing the sides of a tart pan– or make it hard for yourself by doing what I did: hurriedly putting it in a regular baking pan– “Christmas rush.”
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