Description
This Peanut Butter Chocolate Ganache Tart combines a rich chocolate cookie crust with a creamy peanut butter filling, topped with a glossy chocolate ganache and a sprinkle of flaky sea salt. Perfectly balanced with sweet and salty flavors, this tart is a decadent dessert ideal for special occasions or indulgent treats.
Ingredients
For the Crust
- 1 3/4 cups crushed chocolate cookie crumbs
- 7 TBSP unsalted butter, melted
For the Peanut Butter Filling
- 1 1/2 cups plus 2 TBSP creamy peanut butter
- 4 ounces cream cheese, softened
- 3/4 cup plus 1 TBSP confectioner´s sugar
- 1 cup heavy whipping cream, whipped (1/2 cup pre whipping)
For the Ganache
- 1/2 cup semi sweet chocolate chips, roughly chopped
- 1/2 cup bittersweet chocolate chips, roughly chopped
- 1/4 cup heavy cream
- 2 TBSP unsalted butter, room temperature
- 1/2 tsp vanilla extract
- Flaky sea salt for sprinkling
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed chocolate cookie crumbs with melted butter until well mixed. Press this mixture firmly into the bottom and up the sides of a tart pan using your fingers. Place the tart pan on a cookie sheet and bake for 8 to 10 minutes until set. Remove from the oven and allow to cool completely.
- Make the Peanut Butter Filling: Using a stand mixer fitted with the whisk attachment, beat the heavy whipping cream until soft peaks form; be careful not to over beat. Transfer the whipped cream to a small bowl and refrigerate. Then, with the paddle attachment, beat the cream cheese and creamy peanut butter on medium speed until the mixture is smooth. Sift in the confectioner’s sugar and continue beating until fully combined. Stir in 1/4 cup of the whipped cream quickly to loosen the mixture, then gently fold in the remaining whipped cream using a spatula until just combined. Pour and smooth this peanut butter filling into the cooled crust using an offset spatula.
- Prepare the Chocolate Ganache: Place the chopped semi-sweet and bittersweet chocolate chips in a small bowl. Heat 1/4 cup heavy cream in a small saucepan over medium heat until it reaches a slow simmer; do not let it boil. Remove from heat immediately and pour the hot cream over the chopped chocolate. Add the cubed unsalted butter and vanilla extract. Let the mixture sit undisturbed for 5 minutes to allow the chocolate to melt, then whisk briskly until the ganache is smooth and shiny.
- Assemble the Tart: Pour the ganache evenly over the peanut butter filling and smooth out with an offset spatula. Place the assembled tart in the refrigerator and chill until the ganache is set, approximately 1 to 2 hours. Once set, remove the tart from the pan, sprinkle with flaky sea salt if desired, slice, and serve.
Notes
- Store leftover tart in the refrigerator to maintain freshness.
- Ensure the whipped cream is not over beaten to prevent it from becoming grainy.
- Use an offset spatula for even spreading of the filling and ganache layers.
- This recipe is best served chilled to keep the ganache firm and the flavors balanced.
- Recipe adapted from The Broken Bread.
