Chocolate Peanut Butter Mousse Tart Recipe

Name: Chocolate Peanut Butter Mousse Tart
Prep time: 60 min
Cook time: 32 min
Total time: 92 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in this irresistible Chocolate Peanut Butter Mousse Tart! A rich and creamy peanut butter mousse is nestled in a buttery shortbread crust and topped with a luscious chocolate ganache. This show-stopping dessert is perfect for special occasions or a decadent weekend treat. While it requires some steps, the result is well worth the effort! (Prep time excludes chilling and setting time.)

Prep Time 60 mins

Cook Time 32 mins

Calories 1106.4 kcal

Protein 41g

Rating 5.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.