crust:
1 cup flour
1/8 teaspoon salt
1/4 cup sugar
2 tablespoons cocoa powder
1/2 cup unsalted butter, cubed
1 egg yolk
1-2 tablespoons ice water
filling:
1/2 cup peanut butter
1/2 cup cream cheese, softened
2 tablespoon unsalted butter, softened
1/4 cup sugar
1 teaspoon vanilla
ganache:
4 ounces chocolate, chopped
1/2 cup whipping cream
In a medium bowl combine the flour, sugar, salt and cocoa. To this mixture cut in the cubed butter until it resembles damp sand. Combine the egg yolk with 1 tablespoon of the ice water and pour over the mixture, stirring only until it becomes moistened, if mixture is too dry, add the other 1 tablespoon of ice water. The dough should come together and stay in the form of a ball. Wrap in plastic wrap and chill for 30 minutes.
Preheat your oven to 425*F, and place a baking sheet in the oven.
Depending on the size of your mini-muffin tin, use anywhere from 1 teaspoon to 2 tablespoons of dough and press it into the tins, makes about 24 mini tarts or 9 three inch tarts. Fill each tin with beans or pie weights.
Place muffin tin on baking sheet and bake blind for 5 minutes. Take pan out of the oven and remove the weights. Return to the oven and bake for an additional 5 minutes or until crusts have darkened. Cool on a wire rack.
Cream peanut butter, cream cheese and butter in an electric mixer on high speed. Add the sugar and beat until fluffy, mix in the vanilla. generously fill tart shells. Chill for at least 2 hours. After chilling, heat the whipping cream in a small sauce pan until it starts to come to a boil, pour the cream over the chocolate in a heat-proof bowl and stir until smooth. Cool until ganache is slightly cooled, but still liquid enough for drizzling. Drizzle ganache over the tart-lets and chill for an additional 30 minutes.
enjoy!
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