Peanut Tart Crust (Adapted from Cook’s Illustrated cookie recipe)
2.5 oz of roasted unsalted peanuts
3/8 cup (1.9 oz) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoons unsalted butter
1/4 cup (2.3 oz) creamy peanut butter
1/2 cup (3.5 ounces) granulated sugar
1 egg yolk
Heat oven to 350 degrees. Whisk flour, baking soda, and salt together in bowl. Pulse peanuts in food processor until finely chopped, about 8 pulses and then dump into bowl with flour. In the food processor process the sugar for several minutes or until very fine. With the motor running, add the butter. Add the peanut butter and process until smooth and creamy, about 10 seconds. With the motor running, add the egg yolk and process until incorporated. Scrape the sides of the bowl. Add the flour mixture and pulse just until incorporated. Press or roll into tart or pie pan and dock tart with fork before freezing for 30 minutes. Fill with pie weights. Bake for 30 minutes, remove weights and bake until entire crust is dark brown and crispy.
Peanut Butter Mousse and Jam Filling (PB Mousse from Rose Beranbaum)
7 tablespoons (4 oz) cream cheese
1/2 cup (4.6 oz) peanut butter
1/4 cup (1.75 oz) granulated sugar
1/8 tsp salt
1 teaspoon vanilla extract
3/4 cup (6 oz) heavy cream, softly whipped
In the bowl of a standing mixer, preferably fit with the whisk beater, beat the cream cheese, peanut butter, salt and sugar just until the mixture is uniform in color. Reduce the speed to low and add the vanilla. Beat in 1/4 cup of the whipped cream just until it is incorporated. With a large rubber spatula, fold in the rest of the whipped cream, mixing until the mixture is well blended but still airy.
Scrape the mousse into the sweet peanut butter cookie tart crust and smooth the surface so that it is level. Refrigerate the tart for an hour.
1 cup (10 oz) of raspberry or strawberry jam
4 tsp of lime or lemon juice or to taste
1/8 tsp of salt
Whisk all ingredients together to loosen the jam up. Spread over firmed peanut butter mousse filling.