Chef David Bondarchuck from Scratch Catering Services shows us how to make a Chocolate-Peanut Butter Candy Tart.
Scratch Catering Services Presents: 11-inch Chocolate-Peanut Butter Candy Tart
What you Need:
*11-inch Removable Bottom Tart Pan
4 Cups Milk Chocolate Chips
3 Cups Creamy Peanut Butter
1 &1/2 Cups Powdered Sugar
1 Tablespoon Vanilla Extract
What To Do:
Melt 2 Cups of Chocolate Chips in a Microwave safe bowl, on 30 second intervals
Using a small rubber spatula, spread the chocolate in the bottom of the Tart pan, and up the sides, evenly.
Place pan in the freezer, for 15-20 minutes until hard.
Meanwhile, in the bowl of an electric mixer, combine, Peanut Butter, Powdered Sugar, and Vanilla Extract, whip on low with the paddle attachment. Mix until mixture resembles a dough.
*if the dough seems too dry add Water 1 teaspoon at a time, while mixing
*if the dough is too wet, add more Powdered Sugar 1/4 cup at a time, while mixing
Shape the Peanut Butter Dough into a even disc shape 9.5 inches round
Remove the chocolate shell from the freezer and place the peanut butter disc in the center of the shell.
Melt the 2 remaining Cups of Chocolate Chips in a Microwave safe bowl, on 30 second intervals, and pour the melted chocolate over the disc in the tart pan shell. Spread the chocolate evenly over the top and using a offset spatula make the top even.
Return candy Tart to freezer to harden another 15-20 minutes.
Remove from freezer once hardened. *Do not leave in freezer!
Place Tart Pan on a Plate, and using a small kitchen torch, blast the metal sides of the pan with fire to release the chocolate candy tart from the pan, turning the pan as the tart releases. (You will quickly see the metal separate from chocolate and a small gap form.)
*Do Not over blast the sides, or you’ll melt the chocolate.