Peanut Tart Shell
Dry-roasted peanuts and full-flavored peanut oil make this crust taste like a giant peanut butter cookie. A chocolate pudding filling is a natural for this peanut-flavored tart shell.
  • 1 cup flour
  • 1/3 cup dry-roasted peanuts
  • 2 tablespoons sesame seeds, toasted
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 3 tablespoons peanut oil
  • 1 tablespoon extra-light olive oil
  • 2 to 3 tablespoons ice water

1. Preheat oven to 400°F.

2. In food processor combine flour, peanuts, sesame seeds, sugar, and salt. Process until nuts are finely ground. Transfer to large bowl.

3. In small bowl, whisk together peanut oil, olive oil, and 2 tablespoons ice water until well combined. Make well in center of dry ingredients, add oil mixture and stir with fork until well combined (add another tablespoon of ice water if necessary for dough to hold together). Shape dough into a 1/2-inch-thick disk.

4. Roll dough out between 2 sheets of lightly floured waxed paper into an 11-inch circle (1/8-inch thick).

5. Transfer dough to a 9-inch tart pan with removable bottom and carefully fit dough into pan. Trim edges even with top of tart pan. Prick bottom all over with tines of a fork.

6. Line dough with waxed paper or foil and fill with beans, or pie weights. Bake 15 minutes. Remove waxed paper or foil and weights and continue baking 10 to 12 minutes longer or until edges are golden brown and crisp. Set on a rack to cool completely before filling.

Nutritional Information
Per serving: 177 calories, 11g total fat, 1.7g saturated fat, 5.5g monounsaturated fat, 3.3g polyunsaturated fat, 1.2g dietary fiber, 3g protein, 17g carbohydrate, 0mg cholesterol, 74mg sodium.
Good source of: thiamin.

Date Published: 09/19/2005 > Printer-friendly Version
One 9" tart shell (8 servings)

Prep Time