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black bottom peanut butter & jelly tart

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

This recipe won second place for David Bodle last year in a pie contest at the Indianapolis Star. One look at the picture explains it all! It looks positively sinful! Recipe & photo: indystar.com

(1 rating)
yield 10 serving(s)
method Refrigerate/Freeze

Ingredients For black bottom peanut butter & jelly tart

  • GRAHAM CRACKER CRUST:
  • 1 c
    coarsely chopped dry-roasted peanuts
  • 2 Tbsp
    firmly packed light brown sugar
  • 2 Tbsp
    all purpose flour
  • 1 c
    plus 2 tbsp. graham cracker crumbs
  • 1/4 tsp
    ground cinnamon
  • 1 lg
    pinch salt
  • 1/4 c
    unsalted butter, melted
  • GANACHE:
  • 1/2 c
    heavy whipping cream
  • 2 Tbsp
    unsalted butter
  • 1 Tbsp
    corn syrup
  • 8 oz
    semisweet or bittersweet chocolate, finely chopped
  • 1 pinch
    salt
  • 1/2 tsp
    vanilla extract
  • PEANUT BUTTER FILLING:
  • 8 oz
    cream cheese, room temperature
  • 2/3 c
    chunky peanut butter (not the natural type)
  • 1/2 c
    plus 3 tbsp. granulated sugar
  • 2 Tbsp
    milk
  • 1 Tbsp
    honey
  • 1 pinch
    salt
  • 3/4 c
    jelly
  • berries for garnish (optional)

How To Make black bottom peanut butter & jelly tart

  • 1
    For the crust, chop peanuts in food processor and reserve 1/4 cup for garnish. Add brown sugar and flour to food processor and process in long bursts.
  • 2
    Place mixture in a large bowl. Stir in graham cracker crumbs, cinnamon, and salt. Add melted butter and incorporate well. Mix first with a fork, then with hands, rubbing everything together completely to form evenly dampened crumbs (if necessary, add 1 tsp. water to the mixture to assist in pressing the crust into place).
  • 3
    Spread the crumb mixture evenly and loosely into a lightly buttered 9-1/2-inch tart pan with a removable bottom. Press the crust into the bottom and up the sides. Refrigerate crust for 10 to 15 minutes.
  • 4
    Place crust on center oven rack in a preheated 350-degree oven and bake for 7 to 10 minutes, until lightly browned. Let cool on wire rack.
  • 5
    For the ganache, in a small saucepan, bring heavy cream, butter, corn syrup and salt to a simmer, making sure butter is completely melted.
  • 6
    Place chocolate in a heat-proof mixing bowl and pour hot cream mixture over chocolate. Allow it to sit, untouched, for about 5 minutes. Add vanilla, and whisk until ganache is smooth.
  • 7
    Immediately pour ganache into cooled graham cracker crust, carefully tilting crust to coat the bottom and sides evenly.
  • 8
    Cool to room temperature; refrigerate crust for at least an hour.
  • 9
    For the peanut butter filling, combine cream cheese, peanut butter, sugar, milk, honey and salt with an electric mixer until well mixed.
  • 10
    Spoon peanut butter filling over the ganache layer and smooth with an offset spatula; chill in refrigerator for at least 30 minutes.
  • 11
    Spoon the jelly onto peanut butter layer and spread evenly (jelly may need to be warmed slightly in order to spread easily).
  • 12
    Sprinkle tart with reserved chopped peanuts. If desired, garnish with fruit matching jelly used, such as raspberries or strawberries.
  • 13
    Chill at least 1 hour. Carefully remove tart from pan before serving.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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