Recipe:

Ingredients:

For the crust:

1/2 cup (1 stick) unsalted butter, softened to room temp

1/2 cup granulated sugar

1 cup all-purpose flour

pinch of salt

For the filling:

1/2 cup peanut butter

1/4 cup confectioner’s sugar

1/2 tsp vanilla extract

pinch of sea salt

For the chocolate layer:

1 cup dark chocolate

1/2 cup heavy cream

flaky sea salt

Directions:

Preheat oven to 350 degrees and have tart pan ready to go. To make the crust start by creaming the sugar and butter together in a large bowl for a few minutes until light and fluffy. Add flour and salt. Then beat on low speed until dough is incorporated. Put dough in tart pan and press with fingertips until the dough covers the pan. Bake at 350 for 12-15 minutes until just browned around the edges. Cool completely.

To make the peanut butter filling add peanut butter, sugar, vanilla and salt to a medium bowl and beat until incorporated. Spread filling into tart pan on cooled crust. Freeze for 10 minutes.

To make the chocolate layer melt chocolate and cream together in the microwave until the chips are mostly melted. Check every 30 seconds and stir. Let chocolate sit for 5 minutes to thicken and then pour chocolate ganache over the peanut butter and smooth out. You can make a design on top with a toothpick and swirl the chocolate. Sprinkle flaky sea salt on top. Chill the tart in the fridge or freezer until firm (chocolate has set). Then cut into pieces and serve.

Black Sesame Banana Crumb Muffins.