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Chocolate Peanut Butter Tart with Flake Salt

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It’s no secret that we are big fans of Alison Roman's cookbook Dining In here at Jacobsen Salt Co. If you haven’t picked up a copy yet, you're missing out on delicious recipes that are easy and worth every minute of your time. This tart is very close to the original, but our biggest change was using peanut butter in place of tahini as most people are likely to have peanut butter in their pantry. Also, peanut butter and chocolate is a classic combination that never fails to please.

Make this for your sweetheart, for your friends or just for you and savor each and every chocolatey, nutty, salty bite. Check out page 269 of Dining In for this recipe and other incredible meals.

Makes one 9” tart or four 4” mini tarts


¾ cup all purpose flour
¼ cup unsweetened cocoa powder
¼ cup powdered sugar, sifted
½ teaspoon Jacobsen Pure Kosher Sea Salt
½ cup unsalted butter, melted

10 ounces bittersweet baking chocolate, chopped (Alison recommends at least 68%)
⅔ cup smooth peanut butter (natural is fine)
Pinch of Jacobsen Pure Kosher Sea Salt
1 cup heavy cream
¼ cup Bee Local Walla Walla Honey
Jacobsen Pure Flake Sea Salt or Bee Local Bee Pollen, for finishing


Preheat oven to 350˚F.

To make the crust, mix all the dry ingredients together in a large bowl or in a food processor. Add the melted butter and mix to combine. The texture will be soft. Press into a 9” tart pan, springform pan or pie tin, making sure the bottom is even and the crust comes at least 1 inch up the sides.

Bake 15-20 minutes until the crust has losts its oily sheen and looks dry. The crust will puff slightly but will settle down as it cools. You don’t need to cover and use weights as you would for other blind baked crusts. Set crust aside and let cool. The crust can be made up to 2 days ahead and stored in the refrigerator.

To make the filling, place chopped chocolate, honey, peanut butter, salt in a large bowl. Scald the cream in a small to medium heavy bottomed saucepan. You want the cream to be just simmering, not a roiling boil. Pour cream over chocolate and let sit for about 2 minutes to let the cream melt the chocolate a bit. Using a wooden spoon or whisk, stir the chocolate until it becomes smooth and shiny. This will take a minute or two.

Pour the filling into the prepared crust and sprinkle with flake salt. Let the tart set for at least 2 hours at room temperature or 1 hour in the fridge before serving.

Tart can be made 1 day ahead and left at room temperature or in the fridge if your kitchen is too warm.

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