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Peanut Butter Pudding Tart


Can we stop for a second and discuss how it is already Valentine’s Day? Last I checked, it was December and I was sitting in the 80 degree California weather. Fast forward to now and I’m shivering in my bed, with at least three comforters on and the biggest cup of tea I can hold.

Oh hi 2014. Hi winter. Glad to see you are still here.


And it’s right around early February that I start to lose hope that we will ever see sun again. That there is life after March.

To curb my WINTER SUCKS attitude, I decided to whip up the most decadent dessert I could find: A Peanut Butter and Chocolate Pudding Tart.

Two of my most favorite things, thrown together in a buttery crust. With chocolate shavings or chunks scattered on top.

I mean, can I be honest? I might have eaten this straight out of the pan. DON’T YOU JUDGE. Did you read the Hunger Games reference, people? This has been a rough time. AM I RIGHT OR AM I RIGHT.


So a few tricks for my peeps:

Keep your eyes on your puddin’. Don’t you take your eyes off that pot. Don’t tweet, don’t instagram, don’t Tinder. Save the swipe and make sure your pudding doesn’t curdle, thicken or burn. Trust me.

Bake the crust than cool to room temperature. You want the crust to have a nice buttery crunch to it but it can’t be too hot or it will melt the chocolate topping.

If you’re a chocolate fiend, skip the milk chocolate and go for the darkest chocolate you can find. I prefer 70% dark chocolate that’s just me.

I know this recipe has a lot of steps. Kinda intimidating, right? It’s not though. Break it down into two parts – crust and pudding. The crust needs two cooling periods, one after assembly and one after baking. To make sure I didn’t spend an entire day in the kitchen, I prepped the dough the night before then baked the crust the morning it was to be served. Then I made the pudding while crust was cooling. Boom, timesaver.

Peanut butter tart


Peanut Butter Pudding Tart

Yield: One 9-inch Tart


    Tart Dough:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup confectioner’s sugar (powdered sugar)
  • 1/4 tsp. salt
  • 1 stick plus 1 tablespoon (9 tablespoons) very cold (or frozen) unsalted butter, cut into small pieces
  • 1 large egg yolk
  • Peanut Butter Pudding
  • 1/2 cup sugar
  • 5 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 1 3/4 cups whole milk
  • 1/2 cup heavy whipping cream
  • 1/2 cup creamy (smooth) peanut butter
  • 1 teaspoon vanilla extract
  • Topping
  • 1 cup chilled heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1 cup finely chopped chocolate


    To make the crust:
  1. Put the flour, confectioners’ sugar and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in – you should have some pieces the size of oatmeal flakes and some the size of peas. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses–about 10 seconds each–until the dough, whisk will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change–heads up. Turn the dough out onto a work surface and , very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. To press the dough into the pan: Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked. Don’t be too heavy-handed–press the crust in so that the edges of the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes, preferably longer, before baking. Center a rack in the oven and preheat the oven to 375 degrees F.
  2. To bake the crust:
  3. Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. Put the tart pan on a baking sheet to bake the crust for 25 minutes. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. (Alternatively, you can use pie weights to keep the dough from puffing while baking. However, if you freeze your crust, you shouldn't have a puffy tart.) Bake for another 8 minutes or so, or until it is firm and golden brown. (Keep a close eye on the crust’s progress–it can go from golden to way too dark in a flash). Transfer the tart pan to a rack and cool the crust to room temperature before filling.
  4. To make the peanut butter pudding:
  5. Whisk first 3 ingredients in large saucepan to blend. Gradually whisk in milk, then cream. Whisk over medium heat until mixture comes to boil. Then boil until thick, whisking constantly, about 30 seconds. Whisk in peanut butter; boil until thick again, whisking often, about 1 minute longer. Remove from heat; whisk in vanilla. Chill uncovered (if you don't like pudding skin, cover with wax paper) while baking the crust.
  6. To assemble the tart:
  7. After your crust has fully baked and cooled, pour the pudding into the tart shell. Chill, its surface covered with wax paper (if you want to prevent a skin from forming), until cold, at least two hours. When ready to serve, top the pudding with the whipped topping and the chocolate shavings.
  8. To make the topping:
  9. Whisk cream and powdered sugar in medium bowl to soft peaks. Spoon topping onto puddings and serve.
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Pudding Recipe from Bon Appetit. Buttery Crust from the one and only Dorie Greenspan. MAH FAVE.

February 13, 2014 - 10:16 pm

Suzanne - Seriously, when did Valentines day get here? I thought Christmas was three days ago. Also, the tart looks epic. I’m tempted to make it this very second.

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We Found Love in a Hopeless Place

“The heart is not like a box that gets filled up; it expands in size the more you love. I’m different from you. This doesn’t make me love you any less. It actually makes me love even more. ” – Her



My friend Robin and I braved the freezing cold last weekend and dived into the world of “Her” by Spike Jonze. A futuristic love story, it’s all about a man who falls in love. With his computer.

Yeah, no joke.


Leave it to Spike Jonze and Joaquin Phoenix to make a movie that was stunning and weird and eye-opening and scary and… Everything I expected it to be and yet even better than I had hoped. I don’t know what I thought it would be, but between the haunting music to the set design, it blew my mind.

And can we just talk about how adorable Joaquin Phoenix is? That man.


And last but not least, you gotta give the soundtrack by Arcade Fire a twirl. Lose yourself for a day or two while reading it. Trust me, it’s a good decision.

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January 26, 2014 - 9:49 am

Maria @ Decaf Doesn't Count - I have been meaning to see this movie. I think I know how I’ll be spending the last night before classes start up again…

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