Salty Peanut Crust
 
Ingredients
  • 1¼ cups (156 grams) all-purpose flour
  • 1 cup (142 grams) unsalted roasted peanuts
  • ¼ cup (27 grams) peanut butter powder
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ cup (113 grams) unsalted butter, cubed and softened
  • 1 large egg yolk (19 grams)
Instructions
  1. Preheat oven to 350°F (180°C).
  2. In the work bowl of a food processor, place flour, peanuts, peanut butter powder, and salt; pulse until finely ground. Add butter and process until mixture is crumbly. Add egg yolk and process until a crumbly dough forms. Shape dough into a disk, and wrap tightly in plastic wrap. Refrigerate for 10 minutes.
  3. Transfer dough to a 9-inch round removable-bottom tart pan, pressing into bottom and up sides. Freeze for 15 minutes.
  4. Top dough with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
  5. Bake until edges are set, about 20 minutes. Carefully remove paper and weights. Bake until crust is golden brown, about 10 minutes more. Let cool completely on a wire rack.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/cranberry-pomegranate-curd-tart/