Peanut Butter Chocolate Ganache Tart
A dreamy peanut butter and chocolate ganache tart that is the perfect combination of salty and sweet. A simple almost no bake tart made with a crunchy, chocolate cookie crust and a fluffy peanut butter filling and covered in a silky smooth ganache.
A recipe from
Maria Arnold
Ingredients
Yields 12 servings
Crust
- 1 3/4 cups crushed chocolate cookie crumbs
- 7 tablespoons unsalted butter (melted)
Filling
- 1 1/2 cups creamy peanut butter
- 2 tablespoons creamy peanut butter
- 4 ounces cream cheese (softened)
- 3/4 cup confectioners sugar
- 1 tablespoon confectioners sugar
- 1 cup heavy whipping cream
Ganache
- 1/2 cup semisweet chocolate chips
- 1/2 cup bittersweet chocolate chips
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter (room temperature)
- 1/2 teaspoon vanilla extract
- flaky sea salt (for sprinkling)
Method
24 steps
- 1
For the Crust
- 2
Preheat oven to 350 degrees
- 3
In a medium bowl, mix the cookie crumbs and melted butter together until combined.
- 4
Pour mixture into tart pan and use your fingers to press the cookie mixture into the bottom and up the sides of the pan.
- 5
Place the tart pan on a cookie sheet and bake for 8 to 10 minutes.
- 6
Remove from oven and set aside to cool.
- 7
For the Filling
- 8
In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream until soft peaks form. Do not over beat. Scoop into a small bowl and refrigerate until needed.
- 9
In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and peanut butter on medium speed until smooth.
- 10
Sift in the confectioner´s sugar and beat until fully combined.
- 11
Add 1/4 cup of the whipped cream to the mixture and quickly stir to combine.
- 12
Add the remaining whipped cream and gently fold in using a spatula until just combined.
- 13
Scoop the peanut butter mixture into the cooled tart shell and smooth the top with an offset spatula.
- 14
Set aside.
- 15
For the Ganache
- 16
Add the chopped chocolate to a small bowl.
- 17
Add 1/4 cup of heavy cream to a small saucepan and bring to a slow simmer. Do not boil.
- 18
Remove from heat immediately and pour over chocolate.
- 19
Add cubed butter and vanilla and let sit for 5 minutes without stirring.
- 20
Whisk the chocolate mixture together briskly until a smooth and shiny ganache forms.
- 21
Pour over top of peanut butter mixture and smooth out the ganache using an offset spatula.
- 22
Place tart in refrigerator until chocolate ganance is set. Remove tart from the pan.
- 23
Sprinkle tart with flakey sea salt if desired.
- 24
Slice and serve.
From the family
0 notes on this recipe.
No comments yet — be the first to say how it turned out.
Log in to leave a comment.