Peanut Butter Tart
- 1 1/2 cups graham crackers crumbs
- 6 tablespoons melted unsalted butter
- 1/2 cup creamy peanut butter
- 2 tablespoons creamy peanut butter
- 4 ounces softened cream cheese
- 3/4 cup powdered sugar
- 1 cup prewhipped cream
- 1 cup Ganache: chopped bittersweet chocolate chips
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter room temperature
- 3/4 teaspoon vanilla extract
- 1 pinch sea salt flakes
- 350 Fu0b0
- In a medium bowl mix the ground graham crackers and melted butter together until combined. Add 1 more tablespoon of melted butter if dry.
- Pour the mixture into the tart pan and use your fingers to evenly press it along the base and up the sides of the pan. Press firmly along the inner creases to make a little extra room for the filling. Place the pan on a baking sheet and bake until lightly browned, 8-10 minutes.
- Meanwhile, place the cream cheese and the peanut butter in the bowl of a mixer and beat on medium speed until smooth. Beat in the powdered sugar until fully combined.
- Using a spatula, add about 1/4 cup of the whipped cream to the peanut butter and mix it into the filling. Add the remaining whipped cream and gently fold it in until just combined.
- Pour the peanut butter filling into the graham cracker crust once cooled. Smooth out the top with a spatula; set aside.
- Add the chopped chocolate to a small bowl. Bring 1/4 cup of heavy cream to a simmer. Once simmering, immediately remove from heat and pour over the chocolate. Add the cubes of butter and the vanilla extract, and let sit for 3-4 minutes while the chocolate melts. Whisk the chocolate until a smooth and shiny ganache forms, then pour directly on top of the peanut butter filling.
- Chill tart. Once firm, remove the tart from the pan, sprinkle with flaky sea salt.
graham crackers, butter, peanut butter, peanut butter, cream cheese, powdered sugar, cream, ganache, heavy cream, vanilla, salt
Taken from www.epicurious.com/recipes/member/views/peanut-butter-tart-59fd0e3af819553e017bd95e (may not work)