Ingredients for Peanut Butter Cream Tart
- 1 1/2 cups chocolate wafer cookie crumbs
- 6 tablespoons (3 ounces) melted unsalted butter
- 8 ounces cream cheese, softened
- 1/2 cup creamy peanut butter
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 4 ounces semi-sweet chocolate
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How to Make Peanut Butter Cream Tart
- Preheat oven to 325°F (160°C).
- Butter a 9-inch diameter tart pan with a removable bottom.
- In a medium bowl, combine 1 ½ cups chocolate cookie crumbs and 6 tablespoons (3 ounces) melted unsalted butter until moist clumps form.
- Press the crumb mixture firmly onto the bottom and up the sides of the prepared tart pan.
- Bake for 10-12 minutes, or until set. Cool completely on a wire rack.
- In a large bowl, beat 8 ounces cream cheese, softened, and ½ cup creamy peanut butter until smooth using an electric mixer.
- In a separate clean, dry bowl, beat 1 cup heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract to soft peaks using clean, dry beaters.
- Gently whisk half of the whipped cream into the peanut butter mixture.
- Fold in the remaining whipped cream until just combined.
- Transfer 3 tablespoons of the filling to a small bowl and set aside.
- Spread the remaining peanut butter filling evenly into the cooled crust.
- Melt 4 ounces semi-sweet chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth.
- Whisk in the reserved 3 tablespoons of peanut butter filling until smooth.
- Immediately transfer the chocolate mixture to a pastry bag fitted with a ⅛-inch tip.
- Pipe the chocolate mixture in a spiral pattern atop the filling.
- Using a small, sharp knife, create a web pattern by drawing lines from the center to the edge and from the edge to the center, rotating the tart as you go.
- Chill for at least 2 hours, or preferably overnight, until cold and set.
- Can be made 2 days ahead. Keep chilled.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
73g
Fat
103g
Carbs
10g
