Black Bottom Peanut Butter Jelly Tart Recipes

PEANUT BUTTER AND JELLY TART

Steps:

• Preheat oven to 350 degrees. Pulse butter, sugar, and salt in a food processor until smooth, scraping bowl down once. Add flour and pulse just until mixture forms large clumps. Turn out onto very lightly floured parchment. Knead once or twice, then shape into a flat rectangle.
• Lay a sheet of plastic wrap on top of dough and roll out to a 13-by-6-inch rectangle. Transfer to a baking sheet. Fold edges in to create a 1/2-inch border; crimp so border is raised slightly less than 1/2 inch (final size of dough should be 12 by 5 inches). Prick all over with a fork. Freeze 20 minutes.
• Bake crust 15 minutes. Remove from oven; flatten center with the bottom of a measuring cup. Bake until pale golden, about 12 minutes more.
• Remove crust from oven and spread with peanut butter. Drizzle with jelly, then swirl it with a skewer. Bake until jelly just begins to bubble, 6 to 7 minutes. Let cool on a wire rack 15 minutes. Cut into wedges; let cool completely.

BLACK-BOTTOM PEANUT BUTTER MOUSSE PIE

Steps:

• Preheat oven to 350°F. Spray 9-inch-diameter glass pie dish with nonstick spray. Blend graham crackers, melted butter, and 2 tablespoons sugar in processor until moist clumps form. Press crumb mixture over bottom and up sides of prepared pie dish. Bake crust until lightly browned, about 15 minutes.
• Meanwhile, combine chocolate chips, 2/3 cup cream, corn syrup, and 1 teaspoon vanilla in microwave-safe bowl. Microwave on medium heat until chocolate softens, about 3 minutes. Whisk until melted and smooth. Spread chocolate mixture over bottom of crust. Freeze 10 minutes.
• Microwave peanut butter chips and 3/4 cup cream in large microwave-safe bowl on medium heat at 15-second intervals just until chips soften, stirring often. Whisk in peanut butter and 1 teaspoon vanilla. Cool to barely lukewarm. Beat remaining 1 cup cream and 2 tablespoons sugar in medium bowl until very thick but not yet holding peaks; fold into peanut butter mixture in 3 additions. Spoon mousse over chocolate layer. Chill at least 1 hour and up to 1 day.

PEANUT BUTTER AND JELLY TART

Steps:

• Make tart shell:
• Put oven rack in middle position and preheat oven to 350°F. Blend graham crackers, peanuts, and allspice in a food processor until nuts are coarsely ground. Transfer to a bowl, then add butter, stirring until crumbs are thoroughly moistened. Firmly press crumbs evenly over bottom and up sides of tart pan.
• Bake shell until firm, about 10 minutes. Cool completely in pan on a rack.
• Make filling:
• Beat together cream cheese, peanut butter, and butter in a bowl with an electric mixer at medium-high speed until fluffy, about 1 minute. Add brown sugar and beat until incorporated. Beat cream with vanilla in another bowl until it holds soft peaks, then fold into peanut butter mixture gently but thoroughly.
• Assemble tart:
• Spread 1/3 cup jam onto bottom of tart shell with offset spatula. Spread peanut butter mixture on top with cleaned offset spatula. Chill tart, loosely covered with plastic wrap, until firm, at least 3 hours.
• Just before serving, stir grapes with remaining 1/2 cup jam with a rubber spatula until coated. Spoon over tart.

BLACK BOTTOM TART

Steps:

• Preheat oven to 375 degrees. On a lightly floured surface, roll the dough 1/8 inch thick. Fit dough into 2 rectangular 13 3/4-by-4 1/4-inch tart shells, letting it fall naturally into the corners and being careful not to stretch the dough. With your fingers or a rolling pin, trim dough so that it is flush with top edge of tart shells. Prick the tart shell all over with the tines of a fork. Chill until firm, at least 45 minutes.
• Line dough with parchment paper and fill with dried beans or lentils. Transfer to oven and bake until tart shells begin to color, about 20 minutes. Carefully remove the dried beans and parchment and return to the oven and bake until the tart shells become a deep golden color, about 15 to 20 minutes more. Cool completely on a cooling rack.
• In a heavy saucepan, dissolve 1/2 cup sugar and the cornstarch in the cold milk. Stir in the scalded milk, place the mixture over direct heat, and boil for 3 minutes, stirring constantly. Transfer the mixture to the top of a double boiler.
• Beat the egg yolks in a small bowl and stir in 3 tablespoons of the milk mixture. (This will keep the egg yolks from curdling when added to the remaining hot milk.) Pour this back into the remaining milk mixture, and cook over simmering water for 3 to 4 minutes, stirring constantly, until the mixture becomes quite thick. Remove from the heat and put 1 cup custard in a small bowl. Stir in the melted chocolate and vanilla, and set aside to cool completely. When cooled, spread evenly in the tart shell and chill until set.
• Meanwhile, soften the gelatin in the cold water and add to the remaining hot custard. (The gelatin will not dissolve properly if the custard has cooled.) Stir to combine. Fold in the rum and let the mixture cool at room temperature until it just begins to set.
• Beat the egg whites with the salt and cream of tartar until stiff but not dry. Gradually beat in the remaining 1/4 cup sugar, and then fold the egg whites into the custard mixture. Spoon this evenly over the chocolate mixture. Chill until set.
• Remove the baking sheet from the refrigerator. Using a sharp metal pastry scraper held at a 45-degree angle, scrape off a strip of chocolate from the pan; the chocolate will curl as it is scraped. Chill or freeze until the curls are firm and ready to use.
• The type of curl you get will be determined largely by the temperature of the chocolate when you remove it from the refrigerator. If it is very cold, the chocolate will splinter when scraped and give you small "thatch." If the chocolate is a little less cold, you will produce tight curls. And if the chilled chocolate approaches room temperature (or if a lightly pressed finger leaves a slight print), you will have big, loose curls or sheets of chocolate, which can be used as "bark." The type of curl you produce will also depend on how you scrape the chocolate from the sheet.
• Whip the cream until stiff and spread or pipe over the custard. Garnish as desired with chocolate thatch. Chill until ready to serve.

PEANUT BUTTER AND JELLY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 8-inch square baking pans with baking spray. Line the bottom of each pan with a square piece of parchment paper. Spray parchment with baking spray, then flour each parchment-lined pan, shaking away any excess flour.
• Whisk cake flour, baking powder, and salt together in a medium bowl; set aside.
• Combine sugar and butter in a large mixing bowl; beat with an electric mixer at medium speed until light and fluffy, 3 to 5 minutes. Add vanilla extract. Add the flour mixture, alternately with the milk, with the mixer running on low speed, beginning and ending with the flour.
• Beat egg whites in a clean mixing bowl at medium speed until stiff peaks form. Gently fold egg whites into the batter. Divide the batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of the cakes tests clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 15 minutes. Run a knife around the edge of the pans and turn cakes out onto the wire rack. Remove parchment paper and cool completely, about 1 hour.
• Working on one at a time, transfer cakes to a large cutting board or work surface. Trim the golden brown, rounded top off of each cake using a large serrated knife. Slice each cake in half horizontally to yield 4 slices.
• Prepare the filling: beat peanut butter, cream cheese, honey, butter, and salt together at medium speed until smooth. Beat in powdered sugar, 1/2 cup at a time, until smooth. Beat in milk, 1 tablespoon at a time, until desired consistency is reached. The peanut butter mixture should be loose enough to be spreadable.
• Place jelly in a small mixing bowl and whisk to loosen.
• Carefully transfer one cake layer to a cake plate or serving platter. Gently spread 1/3 of the peanut butter mixture over the cake, spreading all the way to the edges. Spread 1/3 of the jelly over the peanut butter layer. Place the second cake layer on top and repeat with peanut butter filling and jelly. Repeat with the third layer, remaining filling and jelly. Place the final cake layer on top, trimmed side up. Slice diagonally for a sandwich effect.