Chocolate Peanut Butter Mousse Tart

ChipotleChick's Note:

This sounds so good, I was ready to eat the recipe right out of my Ladies Home Journal! Looks like it takes a fair amount of effort, but I bet it pays off! Please tell me how this one tastes! Prep time does not include chilling and standing time.

• Total Time: 32 mins
• Prep Time: 20 mins
• Cook Time: 12 mins

Ingredients:

Servings: 6

Crust

• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 pinch salt
• 1/4 cup firmly packed light brown sugar
• 2 tablespoons granulated sugar
• 4 tablespoons cut up unsalted butter
• 1/2 cup creamy peanut butter
• 1/2 large egg
• 1/4 teaspoon vanilla extract

Peanut Butter Mousse

• 7 tablespoons cream cheese
• 1/2 cup creamy peanut butter
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup heavy cream, slightly whipped,divided

Chocolate Ganache

• 3 ounces milk chocolate
• 1 1/2 ounces bittersweet chocolate
• 1/3 cup heavy cream
• 1/4 teaspoon vanilla extract

Directions:

1. Make Crust: In a small bowl, sift together flour, baking soda, and salt, then whisk to mix evenly.
2. In a food processor, pulse the sugars until very fine.
3. With the motor running, add the butter, then the peanut butter, and process until smooth and creamy.
4. Add the egg and vanilla until incorporated.
5. Add the flour mixture until mixed together.
6. Scrape the dough into a bowl.
7. Cover and refrigerate at least 1 hour or overnight.
8. Heat oven to 375.
9. Press the dough evenly into a 9 inch tart pan.
10. Bake until golden brown, 10-12 minutes.
11. Cool.
12. Make Peanut Butter Mousse: In a mixer bowl on medium speed beat cream cheese, peanut butter and sugar until uniform in color.
13. On low speed, add vanilla.
14. Beat in 1/4 cup of the whipped cream just until combined.
15. With a rubber spatula, fold in remaining cream.
16. Scrape the mousse into the tart shell and smooth the surface so that it is level.
17. Refrigerate.
18. Make ganache: Meanwhile, break up chocolates into the bowl of a food processor.
19. Pulse until finely ground.
20. In a small saucepan, bring cream to a boil.
21. With the motor running, immediately pour hot cream through the feed tube onto the chocolate.
22. Process until smooth.
23. Add vanilla and pulse a few times to incorporate.
24. Pour the ganache into a bowl and let cool to room temperature.
25. Pour the ganache over peanut butter mousse in a circular motion.
26. Spread to the edges.
27. Refrigerate at least 2 hours to set before serving.

Reviews

[Jules127]

I agree, this is definitely Rose Levy Berenbaum's. It is excellent! Some advance planning is involved for the dough. I didn't read ahead and ended up freezing it both times for the "chilling" part. And that crust is sooo delicious, like a giant peanut butter cookie!

[FriendlyChefy]

WOOOOOOOOOOWIE! This was delicious!

[s'kat]

It may have been snipped from Ladies' Home Journal, but this recipe is the same one I made last night: I got it from Rose Levy Berenbaum's Pie Bible. It's very simple to make, and is an adult's ode to Reeses' Peanut Butter Cups. She also adds that it freezes well, the ganache still retaining its shine. A personal note.... when making the crust, it puffs up horribly about half way through the bake time. Don't worry... when it's finished, it will slump itself back down into the proper form.