Chocolate Peanut Butter Tart (Print Version)
# Ingredients:
→ Chocolate Sandwich Cookie Crust
01 -
24 Chocolate Sandwich Cookies, finely processed into crumbs
02 -
6 tablespoons Unsalted Butter, melted
→ Chocolate Ganache
03 -
½ cup Semi-Sweet Chocolate Chips
04 -
⅓ cup Heavy Whipping Cream
05 -
1 teaspoon Vanilla Extract
→ Peanut Butter Filling
06 -
1 cup Heavy Whipping Cream, cold, whipped to soft peaks
07 -
1 teaspoon Vanilla Extract
08 -
4 oz Cream Cheese, softened to room temperature
09 -
¾ cup Creamy Peanut Butter
10 -
¾ cup Powdered Sugar, sifted
11 -
¼ cup Chocolate Syrup or Hot Fudge Sauce
# Instructions:
01 -
Process the chocolate sandwich cookies into fine crumbs using a food processor. Combine crumbs with melted butter and mix until the texture resembles thick, moldable sand. Press the mixture firmly into the bottom and sides of a 9 ½-inch tart pan. Smooth the surface with a rubber spatula or the bottom of a measuring cup. Refrigerate while preparing the ganache layer.
02 -
Place the semi-sweet chocolate chips in a small mixing bowl. Heat the heavy whipping cream in a medium saucepan over medium heat until it simmers. Remove from heat and pour over the chocolate chips. Cover with aluminum foil and let sit for 4-5 minutes. Whisk the mixture until smooth, stir in the vanilla extract, and spread evenly over the prepared crust. Freeze or refrigerate to set while preparing the filling.
03 -
In a chilled bowl, whip the heavy whipping cream on medium-high speed until soft peaks form. Refrigerate. In a separate bowl, beat the cream cheese until smooth. Add peanut butter, powdered sugar, and vanilla extract, mixing on medium-high speed until well combined. Gently fold in half of the whipped cream until just combined, then fold in the remaining whipped cream until the mixture is light and creamy.
04 -
Spread the peanut butter filling over the chocolate ganache layer in the tart pan, smoothing with an offset spatula. Drizzle with chocolate syrup or hot fudge and create swirls using a knife or skewer. Chill the assembled tart in the refrigerator for at least 2 hours or in the freezer for at least 1 hour. Unmold the tart before serving.
05 -
For clean slices, run a sharp knife under hot water and dry before cutting. Wipe the blade clean between cuts for best results.
# Notes:
01 -
To shape the crust efficiently, press the mixture against the sides first, then fill the bottom and smooth with a flat-bottomed object like a glass.
02 -
For convenience, replace the heavy whipping cream in the peanut butter filling with 1 ½ - 2 cups of whipped dairy topping.
03 -
To quickly heat whipping cream for the ganache, use a microwave-safe measuring glass and heat for 1 minute.
04 -
For clean and neat tart slices, dip the knife blade in hot water, dry it with a towel, and repeat before each slice.