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1
Preheat oven to 375 degrees F.
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2
In a mixer with the paddle attachment on low, mix the flour, cocoa powder, sugar, and butter together, blending until sandy.
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3
In a separate bowl, whisk together the yolks, cream, and vanilla extract.
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4
Add to the dry ingredients and mix until dough just comes together.
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5
Make into disks, wrap, and chill for 30 minutes.
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6
Roll out in small batches, as it gets soft quickly.
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7
With a 4-inch round chilled cutter, cut out disks.
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8
Keep dough chilled while you roll and cut the rest of the dough.
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9
Line 2-inch tart pans or rings with the disks.
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10
Line with plastic wrap (that's right!)
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11
and fill with rice then gather the plastic wrap up to contain the rice or place a second tart pan on the crust and bake them upside down on a sheet pan.
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12
Bake for 14 minutes then remove the rice packets and bake 2 more minutes to crisp.
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13
For the upside down version, bake 14 minutes total.
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14
Let cool slightly while you make the filling.
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15
This will make more dough than you need but it freezes well.
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16
To make the filling: In a small saucepan heat the cream until boiling.
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17
Meanwhile place the chopped chocolates in a bowl.
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18
Pour the hot cream over the chocolate and whisk until melted and combined.
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19
Pipe a thin layer of peanut butter in the bottom of each cooled crust then pour the ganache to fill up the tart shell completely.
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20
Roll the peanuts on the gold leaf to gild them then place 1 peanut in the center of each tart on the surface.
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21
Let cool until set about 2 hours, then serve the same day.
