3 Layer Peanut ****er and Chocolate Ganache Tart (Valentine's Day Recipes)

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Step 5:

Preheat the oven to 400 degrees. Bake

your crust for 25 minutes or until lightly golden brown.

You can do this a day in advance. When cooled, remove from pan

and wrap in plastic wrap until ready to use.

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Step 6:

Making the peanut ****er:

You’ll need a food processor, and 2-3 cups of roasted,

unsalted peanuts.Dump 'em in a food processor

with a generous sprinkling of salt.

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Step 7:

Process. Process. Process some more! When it gets to look crumbly and fine, take out about 3-4 TB worth and set aside.

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Step 8:

Keep processing until a smooth paste forms – first the

peanuts will clump into a ball, so you may need to stop

and sc**** it down several times. When it approaches the
right consistency, the ball will smooth out and you’ll just

have peanut ****er around the edges of your processor.

Sc**** out, and cover with plastic wrap, and keep in the
fridge until you’re ready to use.

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Step 9:

Let’s make the ganache.

This is relatively simple, very versatile, and lends to a lot of really impressive uses. You can use it to frost decadent cakes, as the filling for truffles, to top éclairs and put in the middle of cookies, or just about any application where you want rich, chocolaty flavor.

The Valrhona bars are 3.5 ounces each, and the recipe called for 8 ounces of chocolate.
So I scaled down the recipe a tad to accommodate the 7 ounces of chocolate I had because I didn’t want to break open another bar for 1 measly ounce.

You will need:

7 oz good quality bittersweet chocolate
1 cup minus 2 TB heavy cream
3.5 TB unsalted ****er at room temp