Chocolate Peanut Butter Tart
This peanut butter tart, is heaven on a plate! It's decadent, sweet, creamy, and easy to make. It is love at first bite, in fact it's so delicious you will be tempted to eat the whole pie...I won´t judge you if you do!
Crust
2 cups cookie crumbs ( I like digestive cookies, but Marie cookies work also)
2 tablespoons granulated sugar
1/4 teaspoon coarse or kosher salt
3 tablespoons unsalted butter, melted ( more if needed, and I like salted butter)
Filling
1 cup cream cheese, softened
4 tablespoons butter, softened
2/3 cup powdered sugar
1 cup creamy peanut butter
1/4 teaspoon coarse salt
1 teaspoon vanilla extract
Topping
1 cup ( or 170 grams) semisweet chocolate chips
A pinch of salt
1/2 cup (120 ml) heavy cream
Flaky sea salt, to finish (optional)
Make the crust: Heat oven to 350°F (180C). Place a 9-inch round tart pan (ideally with a removable bottom) on a rimmed baking sheet. Finely grind cookies with sugar and salt in a food processor. Add melted butter and process until clumpy. Press crumb mixture firmly into bottom and up sides of pan. Bake until crust is lightly browned, about 10 minutes. Let cool completely, put it in the freezer for 15 minutes.
Make the filling: In a large bowl, beat the cream cheese, butter, sugar, peanut butter, salt and vanilla together until fluffy with an electric mixer. Scrape the mixture into the tart shell and smooth the surface with a spatula. Chill this while you prepare the topping, place it in the freezer for 10 minutes. A cold surface helps the chocolate set faster.
Make the topping: Heat chocolate, pinch of salt and cream together in a microwave or saucepan until the chips are mostly melted. Stir until smooth. Let sit for 5 minutes to cool slightly then pour over peanut butter filling and gently spread smooth. Sprinkle with flaky salt, if desired. Chill the tart until firm. An hour in the fridge would also do the trick, or place in the freezer again.
notes-
-the crust does not need to go in the oven, if you want this to be no bake, it just makes it crunchy and more stable
-you can top the tart, with sugar peanuts, or chopped peanut butter cups
-I had no whipped cream for the ganache, so I made a chocolate drizzle instead, I melted 200g chocolate with a tablespoon of crisco in the microwave, placed it in a piping bag, and drizzled the tart with it
recipe source
Crust
2 cups cookie crumbs ( I like digestive cookies, but Marie cookies work also)
2 tablespoons granulated sugar
1/4 teaspoon coarse or kosher salt
3 tablespoons unsalted butter, melted ( more if needed, and I like salted butter)
Filling
1 cup cream cheese, softened
4 tablespoons butter, softened
2/3 cup powdered sugar
1 cup creamy peanut butter
1/4 teaspoon coarse salt
1 teaspoon vanilla extract
Topping
1 cup ( or 170 grams) semisweet chocolate chips
A pinch of salt
1/2 cup (120 ml) heavy cream
Flaky sea salt, to finish (optional)
Make the crust: Heat oven to 350°F (180C). Place a 9-inch round tart pan (ideally with a removable bottom) on a rimmed baking sheet. Finely grind cookies with sugar and salt in a food processor. Add melted butter and process until clumpy. Press crumb mixture firmly into bottom and up sides of pan. Bake until crust is lightly browned, about 10 minutes. Let cool completely, put it in the freezer for 15 minutes.
Make the filling: In a large bowl, beat the cream cheese, butter, sugar, peanut butter, salt and vanilla together until fluffy with an electric mixer. Scrape the mixture into the tart shell and smooth the surface with a spatula. Chill this while you prepare the topping, place it in the freezer for 10 minutes. A cold surface helps the chocolate set faster.
Make the topping: Heat chocolate, pinch of salt and cream together in a microwave or saucepan until the chips are mostly melted. Stir until smooth. Let sit for 5 minutes to cool slightly then pour over peanut butter filling and gently spread smooth. Sprinkle with flaky salt, if desired. Chill the tart until firm. An hour in the fridge would also do the trick, or place in the freezer again.
notes-
-the crust does not need to go in the oven, if you want this to be no bake, it just makes it crunchy and more stable
-you can top the tart, with sugar peanuts, or chopped peanut butter cups
-I had no whipped cream for the ganache, so I made a chocolate drizzle instead, I melted 200g chocolate with a tablespoon of crisco in the microwave, placed it in a piping bag, and drizzled the tart with it
recipe source
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