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1
To make the Pastry, blend flour, salt, sugar and butter in a food processor, using the metal blade, until the butter is in pieces the size of peas.
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2
Add the eggs and the extra yolks and process briefly until the mixture is uniform but does not form a ball.
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3
Place the crumbly dough on a board and knead, using he heel of your hand, until the ingredients are incorporated.
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4
A second kneading may be necessaary to make sure the dough forms into a ball easily.
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5
Divide the dough into two balls, using a metal scraper to push and scrape.
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6
Cover with plastic wrap and chill for about an hour.
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7
Preheat the oven to 400 degrees.
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8
Using butter or vegetable shortening, grease 20 shallow 3-inch tart pans.
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9
Roll out the dough to 1/8-inch thickness and cut circles with a 3-1/2 inch round cutter.
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10
Place the circles of dough in the tart pans and press the dough down with your fingers, creating a tiny ridge all the way around the edge of the pan.
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11
Prick the bottoms with a fork and place the shells on a heavy duty baking sheet.
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12
Refrigerate for half an hour.
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13
(If you don't have 20 tart pans, bake a few at a time -- you can roll out the dough, cut the circles and chill them, and then pop the into the pans after the previous batch is baked.
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14
).
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15
Bake the shells in the preheated oven for 12-15 minutes, until the edges are brown.
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16
Remove from the pans and cool on a rack.
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17
When the shells are completely cooled, spread a tablespoon of peanut butter in the bottom of each one.
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18
To make the chocolate glaze, scald the cream in a small saucepan.
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19
Remove from heat and add the chopped chocolate.
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20
Stir very gently with a rubber scraper.
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21
When the mixture is combined, strain it through a fine sieve to get rid of any lumps.
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22
Pour the glaze over the shells up to the very edge.
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23
Let them sit in a cool pace until the glaze becomes firm.
