Peanut Butter Tart
This super-cool treat is the bomb for anyone who loves peanut butter. It’s a little more time-consuming, but this decadent dessert is TOTALLY worth it.
broken into pieces
Creamy Peanut Butter
Sweetened Condensed Milk
Place graham crackers in a food processor and pulse to make fine crumbs.
Transfer to a medium bowl and add butter.
Stir with a fork until thoroughly combined.
Place crumbs in a 13 ¾ by 4 ¼ inch rectangular tart pan with a removable bottom.
Press crumbs up the sides of the pan and then evenly over the bottom.
Place in the refrigerator while making the filling.
Prepare an ice bath by filling a large bowl with ice and water.
Prepare chocolate ganache: Finley chop chocolate and place in a medium bowl.
Place ½ cup cream in a small saucepan over medium heat, and bring to a boil.
Pour over chopped chocolate, and set aside for 5 minutes.
Whisk to combine.
Set bowl in ice bath until ganache is cool, whisking constantly.
Remove from ice bath and whisk until ganache is thick enough to hold its shape; do not overbeat. Spread in the bottom of the prepared crust, and return to the refrigerator until set.
Combine peanut butter, cream cheese, and sweetened condensed milk in the bowl of a food processor; process until smooth.
Transfer to a mixing bowl.
Whip ¾ cup heavy cream to soft peaks.
Add whipped cream to peanut butter mixture; whisk to combine.
Spoon mixture into prepared crust; return to the refrigerator for 2 hours or overnight.
Remove tart from refrigerator and transfer to a serving platter 10 minutes before serving.
Whip remaining ½ cup cream.
Top tart with dollops of whipped cream.
Use a vegetable peeler to make chocolate curls for garnish.