Peanut Butter Cream Tart
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
-
Crust
- 1 1⁄2 cups finely ground chocolate wafer cookies (about 28)
- 5 tablespoons unsalted butter, melted
-
Filling
- 6 ounces cream cheese, room temperature
- 3⁄4 cup creamy peanut butter, room temperature
- 1 cup chilled whipping cream
- 10 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 ounce semisweet chocolate, chopped
directions
- For Crust: Preheat oven to 325 degrees.
- Butter a 9 inch diameter tart pan with removeable bottom.
- Mix cookie crumbs and butter in medium bowl until moist clumps form.
- Press mixture onto bottom and up sides of prepared tart pan.
- Bake until set, about 10 minutes.
- Cool completely.
- For Filling: Using an electric mixer, beat cream cheese and peanut butter in a large bowl until smooth.
- Using clean dry beaters, beat cream, powdered sugar and vanilla to soft peaks in another large bowl.
- Whisk half of the whipped cream into peanut butter.
- Fold in remaining whipped cream.
- Transfer 3 tablespoons filling to a small bowl and reserve.
- Spread remaining filling in crust.
- Melt chocolate in top of double boiler.
- Whisk in reserved 3 tablespoons filling.
- Immediately transfer chocolate mixture to a pastry bag fitted with a 1/8 inch tip.
- Pipe chocolate mixture in a spiral atop filling.
- Using a small, sharp knife, begin at center of tart and draw tip of knife toward the edge of tart.
- Move knife over 2 inches; begin at edge of tart and draw knife toward center.
- Repeat to form a web pattern.
- Chill until cold.
- Can be made 2 days ahead.
- Keep chilled.
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RECIPE SUBMITTED BY
JOAN S.
Ventura, AK