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For the crust: 1.
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Preheat oven to 350 degrees F. Thoroughly grease one 11x1-inch tart pan with a removable bottom.
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2.
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In a bowl combine the wet ingredients: melted butter, honey, molasses, milk and vanilla extract.
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3.
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In a separate bowl combine the dry ingredients.
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Whisk together the millet, corn and amaranth flours, arrowroot starch, almond-coconut flour, coconut flour; flax seed, granulated sugar; baking soda and powder and sea salt.
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4.
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Add the wet ingredients to the dry ingredients and blend until smooth.
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5.
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Divide dough in half.
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Shape each half into two disks.
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Wrap each in plastic wrap.
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Chill one disk of dough in the refrigerator for 20 minutes.
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The other half of the dough can be stored in the freezer, double wrapped in plastic wrap for use later.
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6.
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Using your hands, pat the chilled dough across the bottom and up the sides on the tart pan.
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Bake approximately 12 minutes until the crust is golden brown.
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7.
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Allow crust to cool completely before filling.
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For the chocolate fudge filling:
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1.
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Over low heat, slowly melt the chocolate, butter and honey.
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2.
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Whisk in the granulated sugar and salt.
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3.
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Add the boiling water and whisk until smooth.
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4.
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Turn heat up and bring to a boil while whisking.
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Turn heat down to maintain a simmer.
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Simmer for 5 minutes.
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5.
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Allow to cool 1015 minutes before whisking in the vanilla.
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6.
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Cool chocolate for an additional 15 minutes, until cool (about body temperature) but still pourable before spreading in crust.
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7.
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Spread filling across the tart about 1/4-inch thick, about 2/3 to 3/4 of the prepared filling.
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(Save the remaining fudge sauce for another use, like topping ice cream or dipping fresh strawberries.)
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8.
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Refrigerate for 20 minutes until chocolate is cool and firm before topping with the peanut butter filling.
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For the peanut butter filling:
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1.
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In a small bowl, whisk together the confectioners sugar, unflavored gelatin and salt.
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2.
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In the bowl of your electric mixer, beat cream cheese, peanut butter and the confectioners sugar mixture until smooth.
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3.
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Add the whipping cream, vanilla extract, and honey.
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Beat until light and fluffy, about 3 minutes.
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4.
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Spread the peanut butter filling across the chilled chocolate filling.
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For the whipped cream:
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1.
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In a small bowl, whisk together the confectioners sugar and gelatin.
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2.
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In the bowl of an electric mixture, combine whipping cream and the confectioners sugar and gelatin mixture.
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Whip cream until it will hold a peak.
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3.
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Spread or pipe the whip cream across the filling as desired.
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4.
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Chill tart for several hours to allow the flavors to blend and the filling to firm up before serving.
