Ingredientes para Chocolate Peanut Butter Mousse Tart
- All Purpose Flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Light Brown Sugar
- Granulated Sugar
- Unsalted Butter
- Creamy Peanut Butter
- 1 large egg
- Vanilla Extract
- 8 ounces cream cheese, softened
- Heavy Cream
- Milk Chocolate
- Bittersweet Chocolate
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Como fazer Chocolate Peanut Butter Mousse Tart
- **Make the Crust:** Preheat oven to 375°F (190°C). In a medium bowl, whisk together 1 ½ cups flour, ½ teaspoon baking soda, and ¼ teaspoon salt.
- In a food processor, pulse together ½ cup granulated sugar and ¼ cup packed brown sugar until very fine.
- With the food processor running, add 1 cup (2 sticks) softened unsalted butter, then ½ cup creamy peanut butter. Process until smooth and creamy.
- Add 1 large egg and 1 teaspoon vanilla extract; process until incorporated.
- Gradually add the flour mixture and process until just combined. Do not overmix.
- Scrape the dough into a bowl, cover, and refrigerate for at least 1 hour, or preferably overnight.
- Press the dough evenly into a 9-inch tart pan with a removable bottom.
- Bake for 10-12 minutes, or until golden brown. Let cool completely.
- **Make the Peanut Butter Mousse:** In a large bowl, beat 8 ounces softened cream cheese, ½ cup powdered sugar, and ½ cup creamy peanut butter on medium speed until light and fluffy.
- Reduce speed to low and add 1 teaspoon vanilla extract. Beat in ¼ cup of the whipped cream until combined.
- Gently fold in the remaining 1 ¾ cups whipped cream with a rubber spatula until just combined. Be careful not to overmix.
- Spread the mousse evenly into the cooled tart shell.
- **Make the Chocolate Ganache:** Finely chop 8 ounces semi-sweet chocolate. In a small saucepan, heat ½ cup heavy cream over medium heat until it just begins to boil.
- Pour the hot cream over the chopped chocolate. Let stand for 1 minute, then whisk until smooth and glossy. Stir in ½ teaspoon vanilla extract.
- Let the ganache cool to room temperature.
- Pour the ganache over the peanut butter mousse in a circular motion, spreading to the edges.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the mousse and ganache to set before serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
277g
Fat
191g
Carbs
29g
