Two Great Tastes

Chocolate-Peanut Butter and Pretzel Tart, from Maya-Camille Broussard’s new book, Justice of the Pies

At Maya-Camille Broussard’s Chicago bakery, Justice of the Pies, she proves that good work and delicious decadence, like this recipe inspired by her relationship with Milk Bar founder and chef Christina Tosi, can go hand in hand.

CHOCOLATE PEANUT BUTTER + PRETZEL TART

MAKES ONE 10 INCH TART

PÂTE SUCRÉE

8 Tablespoons (1 stick) unsalted butter

⅔ Cup confectioners’ sugar

1 Large egg

1 Teaspoon pure vanilla extract

½ Teaspoon kosher salt

1¾ Cups unbleached

all-purpose flour

FILLING

Flour, for rolling out pâte sucrée

8 Tablespoons (1 stick) unsalted butter, at room temperature

1½ Cups + 2 tablespoons

creamy peanut butter

1 Cup confectioners’ sugar

½ Teaspoon pure vanilla

extract

1 Cup semisweet chocolate

chips

½ Cup heavy cream

¼ Teaspoon kosher salt

¾ Cup salted miniature

pretzels

MAKE THE PÂTE SUCRÉE

● In a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), blend together the butter and confectioners’ sugar until well mixed. Add the egg, vanilla, and salt and mix until well combined. Add the flour and continue to mix until a dough ball forms.

● Remove the dough from the bowl and use your hands to press it into a disk 1½ inches thick. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 3 days.

MAKE THE TART

● Lightly dust the countertop with flour and roll out the pâte sucrée to 12–13 inches in diameter. Carefully transfer the dough to a 1-inch-deep 10-inch tart pan with a removable bottom. Gently mold the dough into the tart pan, leaving an overhang. Use your fingers to mend any tears, lines, holes, or cracks so that there are no gaps in the dough. Make sure the dough is flush to the corners and grooves of the tart pan. Trim the overhanging dough in one of two ways: Use a paring knife and trim off the dough following the edge of the tart pan, or use the rolling pin and gently roll it on top of the tart pan’s edge. (You can use the excess dough to patch cracks or thicken the sides if needed.)

● Cover the tart pan with plastic wrap and chill for 30 minutes.

● Position an oven rack in the middle and preheat the oven to 335 F.

● Remove the tart pan from the refrigerator and discard the plastic wrap. Prick the bottom of the crust with the tines of a fork. Line the tart shell with parchment paper and add pie weights or dried beans to weigh down the paper and the dough.

● Transfer to the oven and bake the tart shell until golden brown, 30–35 minutes. Remove the parchment and pie weights and set the tart shell aside to cool.

● Place the chocolate chips and remaining 2 tablespoons of peanut butter in a small heatproof bowl. In a small saucepan, heat the cream over medium heat until it steams, about 5 minutes. Pour the hot cream directly over the chocolate chips and peanut butter. Cover with plastic wrap and let it stand until the chocolate chips are melted, about 5 minutes. Stir the salt into the mixture until smooth with no visible chunks of chocolate chips. Remove and discard the plastic wrap. Pour the chocolate/ peanut butter ganache over the chilled peanut butter filling in the tart. Using an offset spatula or a silicone spatula, spread the ganache evenly on top of the peanut butter filling. Carefully place the pretzels on top of the ganache until they fully cover the tart.

● Return the tart to the refrigerator and chill, uncovered, for at least 2 hours before serving.

● To store the tart, cover with plastic wrap and refrigerate for up to 7 days or freeze for up to 2 months.