Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, crunchy peanut butter chocolate tart. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
With a crunchy peanut butter filling and creamy chocolate ganache nestled in a sweet and salty chocolate cookie crust, it's like a giant peanut butter cup, but bigger and so much better. Sweet and salty, creamy and crunchy, rich and nutty… this tart has a little bit of everything. Melt peanut butter and white chocolate on a double-boiler or with a microwave. Mix well then pour onto the chilled crust base.
Crunchy Peanut Butter Chocolate Tart is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Crunchy Peanut Butter Chocolate Tart is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can have crunchy peanut butter chocolate tart using 8 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Crunchy Peanut Butter Chocolate Tart:
- Prepare 200 g (2 cups) graham cracker or digestive biscuit crumbs
- Make ready 113 g (1/2 cup) unsalted butter
- Take 50 g (1/4 cup) dark or semi-sweet chocolate chips
- Get 200 g (3/4 cup) smooth or crunchy peanut butter
- Get 100 g (1/2 cup) white chocolate chips
- Prepare 200 g (1 cup) dark or semi-sweet chocolate chips
- Take 100 g (1/2 cup) heavy whipping cream
- Make ready toffee bits topping (optional)
This chocolate peanut butter tart is basically a giant peanut butter cup. One with a crisp chocolate shortbread crust, filled with a peanut butter mousse made with a bit of crème fraîche for a subtle tang to lift the peanut butter flavor, and topped with a bittersweet chocolate ganache. For ganache, bring cream to a boil; pour over chocolate in a small bowl. The removable bottoms are quite handy.
Instructions to make Crunchy Peanut Butter Chocolate Tart:
- Https://youtu.be/QVFZ5RiqFJ0
- Melt butter and (50 g) chocolate on a double-boiler or with a microwave. Pour into biscuit crumbs and mix well.
- Transfer mixture into a loose removable bottom tart pan. Press firmly onto the bottom of pan, creating a packed even layer. I like to use the back of spoon for pressing. Cover and freeze it for 30 minutes.
- Melt peanut butter and white chocolate on a double-boiler or with a microwave.
- Mix well then pour onto the chilled crust base. Spread evenly with an offset spatula. Cover and freeze it for 30 minutes.
- Heat heavy cream over medium-low heat just until it starts to simmer with bubbles on the sides (not boiling). Pour onto (200 g) chocolate and let it sit for 3 minutes to soften.
- Slowly stir until well combined. If chocolate has not fully melted, heat it for 30 seconds on a double-boiler.
- Pour ganache onto the chilled peanut butter layer. Spread evenly with an offset spatula. Sprinkle toffee bits as a topping (if using). Cover and refrigerate (not freeze this time) for at least 2 hours before serving.
For ganache, bring cream to a boil; pour over chocolate in a small bowl. The removable bottoms are quite handy. Press the Oreo crust into the pan, then make the peanut butter ganache. To do that, just put your peanut butter chips and whipping cream in a heat proof bowl in the microwave and heat them until the cream boils. The peanut butter filling and chocolate topping are no-bake, but the crust requires time in the oven in order to set.
So that’s going to wrap this up with this exceptional food crunchy peanut butter chocolate tart recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
