-
1
Mix flour and sugar in processor.
-
2
Add butter; cut in using on/off turns until mixture resembles coarse meal.
-
3
Add yolk, cream and vanilla; blend using on/off turns until dough begins to clump together.
-
4
Gather into ball; flatten into disk.
-
5
Wrap in plastic; chill 30 minutes.
-
6
Preheat oven to 350F.
-
7
Roll out dough on lightly floured surface to 11-inch round.
-
8
Transfer dough to 9-inch-diameter tart pan with removable bottom.
-
9
Trim edges.
-
10
Freeze crust 15 minutes.
-
11
Line with foil.
-
12
Fill with dried beans or pie weights.
-
13
Bake until sides are set, about 10 minutes.
-
14
Remove foil and beans; bake crust until golden, piercing with toothpick if crust bubbles, about 20 minutes more.
-
15
Cool completely on rack.
-
16
Combine 1/3 cup sugar, 3 tablespoons cream and butter in heavy small saucepan.
-
17
Stir over medium heat until sugar dissolves and butter melts.
-
18
Pour into medium bowl and cool to room temperature.
-
19
Add cream cheese, peanut butter and vanilla to brown sugar mixture.
-
20
Using electric mixer, beat until smooth.
-
21
Whisk remaining 1/4 cup cream with remaining 2 tablespoons brown sugar in small bowl to stiff peaks; fold into peanut butter mixture.
-
22
Spoon filling into tart shell; smooth top.
-
23
Refrigerate until firm, about 1 hour.
-
24
Stir first 4 ingredients and 2 tablespoons cream in heavy medium saucepan over low heat until sugar dissolves.
-
25
Increase heat to medium; stir slowly until clip-on candy thermometer registers 222F, about 8 minutes.
-
26
Remove from heat.
-
27
Add 2 tablespoons cream and nuts.
-
28
Let stand just until cool, about 20 minutes.
-
29
Spoon over filling.
-
30
Chill until set, at least 2 hours or overnight.
-
31
Remove pan sides from tart.
-
32
Transfer tart to platter.
-
33
Sprinkle white chocolate around edges, if desired.
