Ricky's Spicy Cool Summer Salad featuring Ricky's Lucky Nuts Spicy Chile Chipotle Peanuts
Ricky's Stuffed Pinwheel Chicken with Summer Salsa Garnish featuring Ricky's Lucky Nuts Black Pepper & Salt Peanuts
Ricky's Peanut Butter Tart featuring Ricky's Lucky Nuts Original Style Peanuts
Ricky's Chocolate Chipotle English Toffee featuring Ricky's Lucky Nuts Spicy Chile Chipotle Peanuts
Ricky's Gourmet Crunchy Peanut Butter featuring Ricky's Lucky Nuts All Natural Peanuts

Ricky's Peanut Butter Tart
featuring Ricky's Lucky Nuts Original Style Peanuts
Yield: 1 ten inch tart or 8 servings

Ingredients
Peanut/Graham Crust
2 cups graham cracker
2 cup Original Style Peanuts
5 ounces butter, melted

Peanut Butter Filling 1/2 cups heavy cream
5 ounces brown sugar
3 egg yolks
2 tsp pure vanilla extract
3 tsp salt
6 ounces Ricky's Lucky Nuts Original Style Peanuts
1 ounce peanut oil

Ganache
12 ounces dark chocolate
1/2 cups heavy cream

Crust Directions
Preheat oven to 350 degrees.
Process graham crackers in a food processor till finely ground and transfer to a bowl. Process peanuts in a food processor till finely ground. Add peanuts to graham crackers and melted butter and mix well. Press into a 10" tart pan or spring form and bake 10 minutes at 350 degrees.

Filling Directions
In a food processor combine peanuts and oil and blend till creamy.
In a bowl add sugar, egg yolks, vanilla and salt and mix well.
In a pot, heat cream slowly over a medium heat till it just comes to a boil. Remove from heat and add 3 of the hot cream to your sugar and egg mixture as you stir rapidly so that eggs do not cook. Continue to slowly add the rest of the cream as you stir constantly until all the cream has been added. Return the mixture to the stove and heat on a medium high heat until thickened. Stir constantly. Remove from heat and add peanut butter. Mix well and pour entire mixture into the crust. Chill in the refrigerator while you prepare the ganache topping.

Ganache Topping Directions
In a medium size double boiler, combine chocolate and cream and heat over medium flame until fully melted and mixed.
Allow to cool a bit, but not so much that the chocolate begins to harden. Take tart from refrigerator and pour chocolate over entire top, smoothing the mixture with a spatula if necessary. Return the tart to the refrigerator and allow to chill for two hours before serving.

©copyright Ricky's Lucky Nuts 2008