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 Portland Farmland Honey
Jacobsen Pure Flake Sea Salt 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.
Our signature Flake Finishing Salt is the product that put us on the map. Hand-harvested from the cold and pristine waters of Netarts Bay on the Oregon Coast, our Flaky