Reese's Cups (Chocolate and Peanut Butter) Tartelettes

Peanut butter mixture based on this recipe: https://www.oogio.net/giant_reeses_cups_cake/

Chocolate layer based on a recipe on this page: https://www.ynet.co.il/articles/0,7340,L-4607241,00.html

Crust recipe is based on the Chocolate "Porcupine" recipe by Micky Shemo: https://shemo.co.il/

Yields: ~18-20 tartelettes

Crust:

• 50 grams sugar
• 1 stick unsalted butter, cold, cubed
• 1 egg (large)
• 210 grams (1 1/2 cups) AP flour
• 1/2 tsp baking powder
• [optional, if mixture is too dry] 1-2 tsp milk
• [optional, if mixture is too soft/wet] 1-2 tsp flour

Ground peanuts bottom layer:

• 100 grams peanuts (I use dry-roasted, non-salted peanuts)
• a pinch of salt
• 35 grams sugar
• 1 tsp AP flour
• 1 tbsp vegetable oil (not olive oil!)

Chocolate layer:

• 170 grams (6 ounce) semi-sweet chocolate
• 1/2 stick unsalted butter
• 1 egg + 1 egg yolk (large)
• 15 grams sugar / powdered sugar
• 15 grams corn starch
• 20 grams all purpose flour
• a pinch of salt

Peanut Butter Cream:

• 140 grams natural peanut butter, room temperature
• 2 tbsp (1/4 stick) unsalted butter, soft
• 70 grams powdered sugar
• 1 tbsp vanilla pudding powder
• 120 ml (1/2 cup) heavy whipping cream, cold
• 1/2 tsp vanilla extract (optional)

Decoration (optional):

• 9-10 pieces of Reese's Minis (regular or dark), halved

How to Make:

1. Pre-prep: Take 1/4 stick of butter [*] and peanut butter (if you keep it in the refrigerator) out of the refrigerator (butter will need about 1 hour to soften, peanut butter will need less than that).
   [*] Note: This butter is for the peanut butter cream, not the crust.
   For the crust (which requires butter too) you need to use cold butter, straight out the refrigerator. 
2. Crust dough:
1. Using a fork, mix together the flower and baking powder until combined.
2. Process butter and sugar in a food processor until combined.
3. Add egg and 1/4 of the flour mixture, continue processing for a few seconds.
4. Add the rest of the flour mixture, continue processing until a single ball of dough is formed; do not over-process; once a dough-ball is formed - stop processing.
5. Divide the dough ball to 2 equal parts, flatten each part to a disc (about 1/2 inch thick), wrap each disc in plastic-wrap, and store them in the refrigerator until use, at least 30 min.
3. Tartelette crusts:
1. Remove dough discs from refrigerator, let them sit in room temperature for a couple of minutes.
2. Knead one of the discs for a few seconds until it's a bit softer and easier to work with.
3. On a generously-flour-dusted surface, roll the disc to a sheet about 3-4 mm thick.
4. Using a ~3 1/2 inch cookie/biscuit cutter (or small bowl), cut discs out of the dough, and place them in mini-tartelette / standard muffin pan cavities. Gently press the center of each disc to the bottom of each cavity and the circumference of each disc to the sides of each cavity. 
5. [Repeat steps 3.2 - 3.4 above with the other dough disc; if there is leftover dough - knead it and roll it again to cut a couple more discs, if desired]
6. Using a fork, puncture the bottom of each disc (to prevent air-pockets). 
4. Ground peanut layer + initial baking: 
1. Heat oven to 340F. 
2. In a food processor, pulse the peanuts with salt, sugar and flour until they are finely ground.
3. Add in oil, and continue pulsing until well combined and mixture consistency resembles damp sand. Do not over-process, we don't want to end up with peanut butter. 
4. Put ~1 teaspoon of the ground peanuts mixture into each tartelette crust. 
5. Using a small glass or another tool (or even a teaspoon), press the peanuts mixture firmly onto the crust bottom. 
6. Wrap the pan tightly in plastic wrap or aluminum foil and freeze for at least 10 minutes. 
7. Remove pan from freezer, remove wrap. 
8. Immediately transfer pan to the oven, bake for ~7 minutes.
9. Take pan out of the oven, set aside in room temperature to cool down; Crusts' bottoms might have risen a bit while being in the oven - they will "fall" back down while cooling. 
5. Chocolate layer (prepare while crusts are cooling down):
1. Lower oven temperature to 300 degrees (F).
2. Place chocolate and butter in a medium bowl. Heat in microwave or over a double boiler until chocolate and butter are melted. Mix together until well combined. Set aside to cool down a bit. 
3. Beat egg, egg yolk and sugar (with a fork or a small whisk) in a small bowl for a few minutes.
4. Add egg mixture into the cooled-down chocolate. Beat until everything is well combined - mixture should become very smooth and glossy. 
5. Sift flour, corn starch and salt into the chocolate mixture. Beat together until well combined. 
6. Final baking:
1. Fill each crust with the chocolate mixture almost to the top of the crust height (about 3/4 of the crust height or so) - I used a pasty bag with a large round metal tip - mixture is fairly liquid-y for a pastry bag so work carefully, or use teaspoon(s) instead if that's more convenient. 
2. Shake pan a bit to flatten the chocolate mixture / evenly distribute it in the crusts. 
3. Bake for 12-15 minutes until top chocolate layer is dry and slightly cracked. 
4. Cool completely in room temperature.
5. At this point, it is recommended to transfer the tartelettes to the container in which you intend to store them, and/or the serving platter on which you intend to serve them.
7. Peanut Butter Cream + final assembly:
1. Whip together all peanut butter cream ingredients except the whipping cream at medium speed until combined. 
2. Increase mixer speed, and gradually pour whipping cream to the mixer bowl until combined and a thick cream is formed. 
3. Transfer cream to a pastry bag with a large round/star tip.
4. Frost each cooled-down tartelette with the peanut butter cream.
5. [optional] decorate each tartelette with a half of Reese's Minis piece.
8. Enjoy! Leftovers can be kept in the refrigerator for a few days in an air tight container.