It was one of the MANY desserts and did not disappoint. Plus, it was pretty easy. The peanut butter layer was super smooth and light, plus the ganache on the bottom? Perfect combo.
CREAMY PEANUT BUTTER TART
- 10-12 rectangle graham crackers, crushed into fine crumbs (I needed a few more than just one sleeve)
- 6 tablespoons butter, melted
- 3 ounces semisweet chocolate, finely chopped (or chocolate chips)
- 1 1/2 cups heavy cream, divided
- 3/4 cup creamy peanut butter
- 4 ounces cream cheese, softened
- 1/3 cup sweetened condensed milk
- whipped cream, for serving (optional)
In a medium bowl, combine the graham cracker crumbs and the butter. Mix until combined.
Place the crumbs in a 9-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 20-30 minutes.
Using 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.
Spoon the mixture over the top of the set ganache layer and smooth to the edges.
Refrigerate for 2 hours or overnight.
Serve with a dollop of whipped cream, if you'd like. I think everything tastes better with a little, or a lot of, whipped cream.
Source: Mel's Kitchen Cafe