Chocolate Ganache & Peanut Butter Tart
(Gluten Free of course!)
(Gluten Free of course!)
It may sound fancy to make, but it's actually quite easy, and the results...out of this world delicious!
Ingredients
For the crust:
One bag Aleia's Peanut Butter cookies (12 cookies will be used, you will have some left over!)
1/4 cup of margarine, melted
9 inch tart pan
Ingredients
For the crust:
One bag Aleia's Peanut Butter cookies (12 cookies will be used, you will have some left over!)
1/4 cup of margarine, melted
9 inch tart pan
For the filling:
3/4 cup heavy cream, whipped first and set aside
7 tablespoons cream cheese, softened
1/2 cup your favorite peanut butter
1/4 cup white sugar
1 1/4 teaspoon pure vanilla extract
3/4 cup heavy cream, whipped first and set aside
7 tablespoons cream cheese, softened
1/2 cup your favorite peanut butter
1/4 cup white sugar
1 1/4 teaspoon pure vanilla extract
For the ganache:
3 ounces milk chocolate chips
3 ounces semisweet chocolate chips
1/3 cup plus one tablespoon of heavy cream
1/4 teaspoon pure vanilla extract
3 ounces milk chocolate chips
3 ounces semisweet chocolate chips
1/3 cup plus one tablespoon of heavy cream
1/4 teaspoon pure vanilla extract
Make the Crust!
1. Preheat your oven to 375 degrees.
2. In the bowl of a food processor fitted with the blade, pulse a dozen of Aleia's Peanut Butter cookies into crumbs.
3. Add the melted margarine to the crumbs and pulse together until just combined. Do not over process.
4. Pour the crumbs into the center of your tart pan, making sure to go evenly up the sides.
5. Line the inside of your tart shell with a circle of parchment paper about one inch larger than the tart pan you are using. Cover the parchment with dried beans. This will keep the crust from puffing up while baking.
6. Bake for 15 to 20 minutes. The edges of the crust should be a dark golden color.
7. Remove from the oven, carefully pick up the paper and the beans, set the tart aside to cool at room temperature.
1. Preheat your oven to 375 degrees.
2. In the bowl of a food processor fitted with the blade, pulse a dozen of Aleia's Peanut Butter cookies into crumbs.
3. Add the melted margarine to the crumbs and pulse together until just combined. Do not over process.
4. Pour the crumbs into the center of your tart pan, making sure to go evenly up the sides.
5. Line the inside of your tart shell with a circle of parchment paper about one inch larger than the tart pan you are using. Cover the parchment with dried beans. This will keep the crust from puffing up while baking.
6. Bake for 15 to 20 minutes. The edges of the crust should be a dark golden color.
7. Remove from the oven, carefully pick up the paper and the beans, set the tart aside to cool at room temperature.
Prepare your filling!
1. In the bowl of a stand mixer fitted with the wire whisk attachment, whip the cream, until soft and light. Scoop out into a small bowl and set aside.
2. Add the cream cheese, peanut butter and sugar to the mixer bowl. Whisk together on medium high speed until incorporated.
3. Lower the speed and add the vanilla extract.
4. Add a couple of tablespoons of the whipped cream until just incorporated. Turn off the mixer and remove the bowl.
5. Fold in the remaining whipped cream until the entire mixture is well blended but still light and airy.
6. Making sure the crust is now cool, scoop the peanut butter filling and drop into the center of the crust. With the back of a spoon, push and smooth the filling so that it spreads evenly within the shell. The filling should be level with the edge of the tart shell.
7. Refrigerate the tart
1. In the bowl of a stand mixer fitted with the wire whisk attachment, whip the cream, until soft and light. Scoop out into a small bowl and set aside.
2. Add the cream cheese, peanut butter and sugar to the mixer bowl. Whisk together on medium high speed until incorporated.
3. Lower the speed and add the vanilla extract.
4. Add a couple of tablespoons of the whipped cream until just incorporated. Turn off the mixer and remove the bowl.
5. Fold in the remaining whipped cream until the entire mixture is well blended but still light and airy.
6. Making sure the crust is now cool, scoop the peanut butter filling and drop into the center of the crust. With the back of a spoon, push and smooth the filling so that it spreads evenly within the shell. The filling should be level with the edge of the tart shell.
7. Refrigerate the tart
Prepare the chocolate ganache!
1. Place the semisweet and milk chocolate chips in the bowl of a food processor (we used a mini processor for this part) fitted with the metal blade.
2. Pulse the chocolate to break up into even smaller pieces.
3. In a small saucepan, heat the cream to a boil.
4. Remove from the heat and pour the cream slowly over the chocolate.
5. Add the vanilla extract.
6. Process until smooth, making sure to scrape the sides a few times before pouring out into a small glass bowl to cool at room temperature.
1. Place the semisweet and milk chocolate chips in the bowl of a food processor (we used a mini processor for this part) fitted with the metal blade.
2. Pulse the chocolate to break up into even smaller pieces.
3. In a small saucepan, heat the cream to a boil.
4. Remove from the heat and pour the cream slowly over the chocolate.
5. Add the vanilla extract.
6. Process until smooth, making sure to scrape the sides a few times before pouring out into a small glass bowl to cool at room temperature.
Finish your tart!
1. When the ganache has cooled, pull the tart from the refrigerator.
2. Scoop spoonfuls of ganache into the center of the tart, and spread evenly with the back of a spoon, right to the edges of the shell. Place once more in the refrigerator for at least two hours before serving.
3. When serving, allow 15 minutes at room temperature, transfer the tart onto a pretty plate, and cut with a sharp knife dipped in hot water after each slice.
1. When the ganache has cooled, pull the tart from the refrigerator.
2. Scoop spoonfuls of ganache into the center of the tart, and spread evenly with the back of a spoon, right to the edges of the shell. Place once more in the refrigerator for at least two hours before serving.
3. When serving, allow 15 minutes at room temperature, transfer the tart onto a pretty plate, and cut with a sharp knife dipped in hot water after each slice.
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