Creamy Peanut Butter Tart
Ingredients
- 9-10 rectangle graham crackers, crushed into fine crumbs (about 1 sleeve of graham crackers)
- 6 tablespoons (85 g) butter, melted
- ½ cup (85 g) milk or semisweet chocolate, finely chopped
- 1 ½ cups heavy cream, divided
- ¾ cup (191 g) creamy peanut butter
- 4 ounces (113 g) cream cheese, softened
- ⅓ cup sweetened condensed milk
Instructions
- In a medium bowl, combine the graham cracker crumbs and the butter. Mix until combined. Place the crumbs in a 9- or 10-inch tart pan or pie plate. Press the crumbs evenly over the bottom and up the sides of the pan. Refrigerate while proceeding with the recipe.
- Place the chopped chocolate in a small bowl. Pour 1/2 cup cream in a small saucepan and heat over medium heat until simmering. Pour the hot cream over the chopped chocolate and set aside (without stirring) for 3-5 minutes. Whisk until combined and glossy smooth. Cool the ganache to room temperature by whisking quickly for a few minutes. Spread the ganache over the bottom of the prepared crust and refrigerate until set, about 10-20 minutes.
- In a blender, food processor, or with a handheld mixer, combine the peanut butter, cream cheese and sweetened condensed milk. Blend until smooth. Add the remaining 1 cup heavy cream and process until the mixture is light and fluffy (1-2 minutes). Spoon the mixture over the top of the set ganache layer and smooth to the edges. Refrigerate for 2 hours or overnight. When ready to serve, remove the tart from the pan (if using a pie pan, obviously skip this step), cut the tart into slices and serve.
Notes
Peanut Butter Filling: the unbelievable greatness of this dessert lies in the smoothness of the peanut butter filling. I used my Blendtec blender to combine the filling ingredients. If you don't have a blender, try a food processor or even a handheld mixer. Just make sure to process or whip long enough to create a very smooth, light and fluffy filling.