Oh my. That was my first thought when I saw this tart online. Oh. My. I had to have it. I don't even like peanut butter as much as one of my friends does (she knows who she is) but it just looked far too delectable not to try.
Side Note: What is up with this crazy weather?! I'm pretty sure we killed off half our bug population in dear Saint Louis. About a week ago, it was gorgeous, about 75 degrees, I went for a long walk... trees were leafy, flowers were in full bloom and even the bees and bugs were out! Fast forward two days and it snows FOUR inches. Not one, not two, not three. That's insane! As much as I despise bugs, don't we kinda need the bees?
Now on to the tart...
Think of the perfect flakiest peanut butter cookie crust (I used some of the leftovers from the tart crust to make cookies and they melt in your mouth, I kid you not), with a fluffy peanut butter mousse layer, and then topped with a half milk half dark chocolate ganache. Heaven.
I thought it looked too fancy to make and thus didn't for quite a while. But now that I've actually done it, it's really quite easy. Yes, there are 3 components but none require very much time at all. It's mostly just refrigerating.
Word of warning though, this is definitely for the true chocolate and peanut butter lover. It's not for the faint of heart, and a small slice goes a long way. It's quite rich!
I reproduced this tart exactly from the original recipe because it sounded too good to make any changes. However, if I had to make it again, which I'm sure I will, I would lighten up the peanut butter mousse a little more, perhaps by reducing the cream cheese in the filling.
Regardless, a slice of this tart always leaves me wanting more!
Taken from here
Peanut Cookie Tart Crust
1/2 cup all purpose flour
1/2 tsp baking soda
pinch of salt
1/4 cup brown sugar
2 tbs powdered sugar
4 tbs butter room temp
1/2 cup smooth peanut butter at room temp
1/2 large egg (beat lightly and measure out 0.8oz)
1/4 tsp vanilla extract
Beat the sugars with the butter and add in all the other ingredients till well combined. Refrigerate for at least an hour.
Preheat oven to 375 degrees F.
Press the dough into the tart pan, you should have some scraps leftover to make cookies!
Bake the tart for 10-12 minutes or till golden. It will puff up but when you take it out, you can use the bottom of a glass to press down the cookie into the tart.
Peanut Butter Mousse
7 tbs cream cheese
1/2 cup peanut butter
1/4 cup sugar
1 tsp vanilla extract
3/4 cup heavy whipping cream, whipped to soft peaks
Beat the heavy whipping cream to soft peaks. Separately, beat all the other ingredients in another bowl till combined. Fold in the heavy whipped cream. Spread it into the tart and smooth the surface.
Refrigerate while you make the ganache.
3 oz milk chocolate
2 oz bittersweet chocolate
1/3 cup heavy cream
1/8 tsp vanilla
Melt all of these together in a double boiler over the stove, and stir until combined. Be careful not to burn the chocolate! Transfer to a bowl and let cool.
Then pour it over the tart!
I preferred the tart at room temperature but Joe preferred it chilled. Either way, it's delicious.