By Rachel Burkons and Holden Jagger
This year more than ever, it’s been easy to indulge in some Holiday treats a little early, so there’s a good chance that by the time Thanksgiving rolls around, you’ll be pumpkin-ed-out. Switch things up for an indulgent infused dessert after your turkey feast with this chocolate peanut butter tart made with Satori fast-acting chocolates.
Made with high-quality, sustainably-sourced Latin American cacao and infused using state of the art nano-emulsification technology that makes these 10 milligram squares fast-acting, the Satori Dark Chocolate singles offer reliable dosing along with great flavor that suits a wide variety of baked goods.
With Thanksgiving upon us, Altered Plates Hospitality Executive Chef Holden Jagger set out to incorporate the chocolates into a dish that’s a favorite in our family, a peanut butter tart that’s like an elevated gigantic peanut butter cup. With a balance of sweet and salty flavors, this dish is indulgent and rich. Because the tart is cooked at a low heat for only ten minutes, this recipe ensures that the cannabinoids will not be denatured or cooked off, helping ensure precise dosing.
Additionally, the below recipe calls for supplemental chocolate; this is to ensure you do not overload your infusions, as many recipes call for a larger amount of chocolate than the Satori singles serving size. Be sure you use a high-quality chocolate similar in flavor and cacao content to the Satori Dark chocolate for the best results.
Satori Chocolate Peanut Butter Tart with Vanilla Custard and Peanut Brittle
Makes four 4-inch tarts
5 mg. Of THC per tart
Chocolate Tart Dough
In a food processor fitted with a blade attachment, combine the dry ingredients and the cold cubed butter; pulse until the butter is integrated into the dry ingredients. With the machine running, add the egg and heavy cream and combine until a dough forms. Remove the dough from the mixer, and roll it out on a piece of parchment cut to fit a quarter sheet pan. Chill the dough while you build the rest of the recipe.
Prepare an Ice bath. In a medium saucepot heat, the cream to a scald. In a bowl, combine egg and yolks and sugar; whisk to combine. Pour the scalded cream over the sugar egg mixture and whisk to combine. Pour the cream, egg sugar mixture back into the pot, and cook until thickens. Do not bring to a boil. Remove from heat and pour into the ice bath. Cover the surface directly with plastic wrap and cool until needed.
Prepare a tray with either a Silpat or a oil-sprayed piece of parchment. In a small saucepot, gently melt the sugar until it fully dissolves. Cook until a golden amber caramel forms, then add the peanuts and the baking soda; the mixture should foam. Remove from heat and pour hot brittle mixture onto the prepared tray. Preheat the oven to 250ºF degrees. Once the brittle is fully cooled, break the brittle up in the food processor to pulverize. Remove the powder, and place back onto the Silpat-covered sheet tray in a thin layer. Bake it in the oven at 250ºF until it melts back into a glass; remove, cool and reserve for plating.
Take four 4-inch tart rings and place them directly on top of the prepared tart dough. Bake in the oven for 15-18 minutes. The tart rings will sink through the dough and will form a nice round bottom for the ring as it bakes. Remove and cool. Take a good-quality store-bought peanut butter and place a dollop right in the center of the ring; flatten peanut butter out so that it is below the lip of the ring, leaving ample room between the edge and the peanut butter.
Satori Chocolate-Infused Truffle Tart Filling
Heat oven to 300ºF degrees. In a small saucepot, heat sugar, water, butter and salt, whisking constantly to disperse the melted butter into the water. When the mixture is just under a boil, pour over the chocolate. Whisk. Once melted add the egg yolks into the mixture and whisk till smooth. Using a large portioning scoop divide the filling between the four tarts. Take the filled tarts and bake at 300ºF for no more than 10 minutes. The filling should be still loose and just bubbling around the edges. Chill the tarts for at least four hours. Clean the tart rings freeing them of the sheet tray, then using a hot towel remove the ring by rubbing the outside of the ring until it releases from the tart, you can also use a pastry torch.