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1
For crust:Mix flour and sugar in processor.
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2
Add in butter; cut in using on/off turns till mix resembles coarse meal.
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3
Add in yolk, cream and vanilla; blend using on/off turns till dough begins to clump together.
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4
Gather into ball; flatten into disk.
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5
Wrap in plastic; refrigerate30 min.
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6
Preheat oven to 350F.
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7
Roll out dough on lightly floured surface to 11-inch round.
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8
Transfer dough to 9-inch-diameter tart pan with removable bottom.
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9
Trim edges.
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10
Freeze crust 15 min.
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11
Line with foil.
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12
Fill with dry beans or possibly pie weights.
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13
Bake till sides are set, about 10 min.
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14
Remove foil and beans; bake crust till golden brown, piercing with toothpick if crust bubbles, about 20 min more.
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15
Cold completely on rack.
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16
For filling:Combine 1/3 c. sugar, 3 Tbsp.
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17
cream and butter in heavy small saucepan.
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18
Stir over medium heat till sugar dissolves and butter melts.
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19
Pour into medium bowl and cold to room temperature.
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20
Add in cream cheese, peanut butter and vanilla to brown sugar mix.
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21
Using electric mixer, beat till smooth.
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22
Whisk remaining 1/4 c. cream with remaining 2 Tbsp.
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23
brown sugar in small bowl to stiff peaks; fold into peanut butter mix.
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24
Spoon filling into tart shell; smooth top.
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25
Chill till hard, about 1 hour.
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26
For topping:Stir first 4 ingredients and 2 Tbsp.
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27
cream in heavy medium saucepan over low heat till sugar dissolves.
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28
Increase heat to medium; stir slowly till clip-on candy thermometer registers 222F, about 8 min.
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29
Remove from heat.
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30
Add in 2 Tbsp.
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31
cream and nuts.
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32
Let stand just till cold, about 20 min.
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33
Spoon over filling.
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34
Refrigeratetill set, at least 2 hrs or possibly overnight.
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35
Remove pan sides from tart.
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36
Transfer tart to platter.
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37
Sprinkle white chocolate around edges, if you like.
