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Peanut Butter Chocolate Tart

Soumeya

Peanut butter chocolate tart

One of my favorite bakers is Zoe Francois and her 5 minutes to healthy bread book is on my “frequently browsed” shelf. This peanut butter tart was inspired by one recipe Zoe published on her website. It is eggless, and contains both milk and dark chocolate. We recommend the use of roasted crunchy peanut butter which add complexity to the flavor. You can purchase or make your peanut butter at home. The tart shell recipe can be found here.

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Peanut Butter Chocolate Tart

by Soumeya | May 2019

  • Prep time: 1 hour
  • Cook time: 0 minutes
  • Inactive time: 2 hours
  • Total time: 3 hours

Servings: 8

Ingredients:

  • 1 recipe tart shell, baked in an 11 inch tart pan
  • 4 ounces milk chocolate, melted (see note)
  • 8 ounces cream cheese, softened *
  • 8 ounces roasted crunchy peanut butter
  • 1 cup confectioners sugar
  • 14 ounces condensed sweetened milk *
  • 2 tablespoons sour cream *
  • ½ teaspoon tartar powder
  • 1 teaspoon vanilla extract
  • 4 ounces semisweet or bittersweet chocolate chips
  • ½ cup heavy cream
  • Optional: crushed honey roasted peanuts for garnish

Instructions:

  1. Spread the melted chocolate on the tart crust. The thicker the layer, the harder it will be to cut so get it to be as thin as possible. Set aside to cool and harden.
  2. In a medium bowl, cream the cream cheese using a hand mixer (cut it first) or standing mixer. 6 minutes. Add the peanut butter and beat until creamy and well combined.
  3. Add the sugar and using a spatula fold it in. Then using the mixer, mix it until well combined.
  4. Add the sweetened milk, sour cream, tartar powder, and vanilla extract. Continue mixing until you achieve a creamy lump-free mixture.
  5. Pour the peanut butter mixture into the tart shell (only if the chocolate has already hardened). Place in the refrigerator and let it cool for at least 1 hour.
  6. To make the ganache, melt the chocolate in a medium microwave-safe glass bowl. Melt the chocolate slowly in 30 second intervals to avoid burning it. Mix the chocolate after each interval.
  7. Add the heavy cream to the melted chocolate and beat until well combined and shiny, about 5 minutes with a hand whisk.
  8. Pour the chocolate over the peanut butter batter.
  9. Refrigerate for 4 hours or overnight.

Notes:

  1. Start with chocolate pieces, not a big block. Melt the chocolate in the microwave in 30 second intervals and mix after each interval to spread out the heat.

Denotes items that we prefer to be organic. Read more about it here: Items to buy organic when grocery shopping.

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