Peanut butter tart
About a week ago I made John and I this super simple peanut butter tart. After I received a few messages asking for the recipe, I'd thought why not share it. This is such a simple recipe, plus if find yourself craving a little something salty and sweet, this sweet little tart is just what you need.
This isn't a crazy and exciting recipe, but man it sure does taste damn good. This tart is based of they ever popular peanut butter pie, but I made it to fit my personal taste, which means I covered it in a silky smooth chocolate ganache. Im my opinion, this tart has the perfect ratio of chocolate to peanut butter, making each bite pure bliss.
Enjoy!
Peanut Butter Tart
1 1/2 cups crushed graham crackers
6 tbs unsalted butter, melted
1/2 cup + 2 tbs creamy peanut butter
4 oz cream cheese, softened
3/4 cup + 1 tbs powdered sugar
1 cup whipped cream (1/2 cup of heavy cream pre-whipping)
Chocolate Ganache
1 cup bittersweet chocolate chips, roughly chopped
1/4 cup heavy cream
2 tbs unsalted butter, room temp
3/4 tsp vanilla extract
maldon sea sal flakes, for sprinkling
Equipment: 9.5 x 1 inch tart pan/quiche pan, medium bowl, standing mixer, spatula, baking sheet, small bowl, small saucepan
Method
Begin by making the crust. Heat oven to 350 F°
In a medium bowl mix the ground graham crackers and melted butter together until combined. If the mixture feels a bit dry, go ahead and add one more tablespoon of melted butter.
Pour the mixture into the tart pan and use your fingers to evenly press it along the base and up the sides of the pan. Make sure to press firmly along the inner creases as to make a little extra room for all that yummy filling. Place the pan on a baking sheet and bake until lightly browned and fragrant, 8-10 minutes; remove from oven and set aside.
While the crust is baking, place the cream cheese and the peanut butter in the bowl of a standing mixer and beat on medium speed with the paddle attachment until smooth. Beat in the powdered sugar until fully combined.
Using a spatula, add a little bit (about 1/4 cup) of the whipped cream to the peanut butter and mix it in to help lighten the filling. Once combined, add the remaining whipped cream and gently fold it in until just combined.
Add the peanut butter filling into the graham cracker crust once it has cooled. Smooth out the top with a spatula; set aside.
Add the chopped chocolate to a smallish bowl. Add 1/4 cup of heavy cream to a small saucepan and bring to a simmer. Once simmering, immediately remove from heat and pour over the chocolate. Add the cubes of butter and the vanilla extract, and let everything sit undisturbed for about 3-4 minutes so that the chocolate can slowly melt. Begin whisking the chocolate until a smooth and shiny ganache forms, then pour directly on top of the peanut butter filling. * If the chocolate doesn't fully melt, you can always set the bowl over a saucepan filled gently simmering water to help melt the rest of the chocolate. Just keep whisking until a smooth ganache forms.
Use a spatula, or an offset spatula to smooth out the chocolate, then place the tart into the fridge for the ganache to firm up. Once firm, remove the tart from the pan, sprinkle with flaky sea salt, and enjoy!