CHEF'S PLATE Vegan Chocolate Peanut Butter Cup Trat

Makes 10-12 slices

For the crust

10 tablespoons (140 grams) vegan butter (room temperature) or solid coconut oil*
1/2 cup (100 grams) cane sugar
1/2 teaspoon vanilla extract
1 1/4 cups (180 grams) unbleached, all purpose flour
1/4 cup (24 grams) cocoa powder
For the filling and glaze

1 cup (190 grams) creamy peanut butter (Jif or Skippy is fine!)
8 ounces (227 grams) vegan cream cheese
1 5.4-ounce can coconut cream (or the cream from a can of coconut milk, but be very careful to use it straight from the fridge and drain off the extra liquid—you’re aiming to use the cream only)
1/2 cup maple syrup
1 teaspoon vanilla extract
1/4 teaspoon sea salt
4 ounces (113 grams) vegan dark chocolate, chopped
1/2 cup non-dairy milk (coconut, almond, and soy all work well)
2 tablespoons cane sugar

To make the scab, preheat your oven to 375 degree frames. Keep butter and sugarcane sugar in a stand mixer equipped with a blade attachment. Mix at low speed for one minute, then add vanilla, in two steps, add flour and cocoa powder. When the dough is mixed uniformly, turn off the mixer and make the dough in a ball. Wrap in flat and plastic on a disc, fridge for 30 minutes or until the mixture is slightly firm.Roll the dough in a large circle and move the circle into a nonstick pie pan. It is good if the dough breaks as you take it; This texture should be similar to Chinese cookie dough.

If this happens, instead of transferring dough into a whole circle, place the dough pieces in the pie plate. Use hands and palms to spread the dough under the pan and along the edges in one layer. Use the fork to prune the pie shell (approximately 8-10 pits), then transfer the pie to the oven. Bake for 15-20 minutes or until the shell is dry and not strong, open the oven and keep it completely calm.
To make peanut butter, mix peanut butter, cream cheese, coconut cream, maple syrup, vanilla extract and sea salt in blender or food processor. Fill in the pie shell, then transfer the pie to the refrigerator and cool it for at least 3 hours and overnight. To make a glass cover, heat milk and sugar in a small saucepan until they are hot but are not yet boiling.
Pour hot milk on the chocolate and stir until the chocolate melts and the mixture is shiny. Pouring the pipe on the upper part of the pie, when it reaches, but the edges of the pie shell are not covered. Transfer the pie to the refrigerator and keep it cool for at least 1 hour, or until the top is set. Slices and service

source https://food52.com/recipes/73947-vegan-chocolate-peanut-butter-cup-tart