Peanut Butter Mousse Tart

• 4 each balls of pastry dough (for single-crust 9-inch pie)
• 3 cups PHILADELPHIA Original Cream Cheese, softened
• 3 cups creamy natural peanut butter
• 2 cups powdered sugar
• 3/4 cup whipping cream
• 1 qt. prepared whipped topping
• 3 cups chocolate ganache, divided
• 6 Tbsp. white icing

1. Roll out each ball of pastry dough on lightly floured surface to 10-inch circle.
2. Place 1 crust in each of 4 (9-inch) tart pans with removable bottoms (or in 1 tart pan for trial recipe).
3. Press pastry up sides of pans; trim and discard excess pastry.
4. Dock pastry to prevent blistering during baking.
5. Bake crusts in 375 degrees F-convection oven 8 to 10 min.
6. or until golden brown.
7. Cool completely in pans on wire rack
8. Place cream cheese, peanut butter, sugar and whipping cream in 6-qt.
9. bowl of electric mixer fitted with paddle attachment.
10. Beat on low speed 1 min.
11. or until well blended.
12. Scrape paddle and side of bowl.
13. Beat an additional minute.
14. Add whipped topping; beat just until blended.
15. Set aside
16. Heat ganache in small heavy saucepan on medium-low heat until of spreadable consistency, stirring frequently.
17. Spread 1/4 cup of the warm ganache onto bottom of each crust.
18. Cool 10 min.
19. or until firm.
20. Top with layers of cream cheese mixture and remaining ganache.
21. Drizzle each tart with 1-1/2 Tbsp.
22. icing.
23. Refrigerate 2 hours or until filling is firm.

pastry, philadelphia original cream cheese, natural peanut butter, powdered sugar, whipping cream, chocolate ganache, white icing

Taken from www.kraftrecipes.com/recipes/peanut-butter-mousse-tart-111690.aspx (may not work)