CHOCOLATE PEANUT BUTTER TART, A GIANT PEANUT BUTTER CUP

One with a crisp chocolate shortbread crust, crammed with a peanut butter mousse made with slightly bit of crème fraîche for a refined tang to boost the peanut butter flavor, and topped with a bittersweet chocolate ganache.

Ingredients For the crust 1 cup all-purpose flour 1/4 cup Dutch activity cocoa powder 1/3 cup confectioners' sugar 1/4 teaspoon kosher salt 1/2 cup (1 stick, 113 grams) unsalted butter, melted 1 teaspoon vanilla extract Peanut Butter Mousse Filling 1/2 cup heavy cream 1/2 cup (130 grams) peanut butter 1/2 cup crème fraîche 1/4 cup sugar 1 teaspoon vanilla extract 1/8 teaspoon kosher salt Chocolate Ganache Topping 6 ounces bittersweet chocolate, chopped 1/2 cup heavy cream flaky sea salt (such as Maldon) for topping Instructions Make the crust Preheat oven to 350°F. Set a 9-inch tart pan with a removable backside on a sheet pan. Add the flour, cocoa powder, confectioners' sugar and salt to a medium blending bowl and whisk together. Pour the melted butter and vanilla extract and stir till properly mixed. Press the dough into the tart pan alongside the backside and up the facets in an even layer.   Bake till the crust is going from watching very rainy to watching quite dry, about 20 minutes. (Cocoa powder makes it difficult to see when or now not it's done--if your oven tends to run slow, supply it a couple of further minutes, but now not further than 25 or or now not it's probably to burn.) Let cool to room temperature earlier than filling. (Usually takes 20-30 minutes.) Make the Peanut Butter Mousse Filling In the bowl of a stand mixer geared up with a whisk attachment (or an enormous blending bowl if utilizing a hand mixer) upload the heavy cream and beat on medium excessive velocity till it holds mushy peaks, about 2-3 minutes. If utilizing a stand mixer, move the cream to one other blending bowl, but no must wash the mixer bowl. Add the peanut butter, crème fraîche, sugar, vanilla, and salt to the bowl of your stand mixer (or one other big blending bowl if utilizing a hand blender), and beat on medium velocity till the combination is uniform in color. Add 04-Jan cup of the whipped cream and beat on medium velocity till or now not it's simply incorporated. Then take away the bowl from mixer, upload the relaxation of the whipped cream and gently fold it into the peanut butter combination with a rubber spatula till the combination is all of the related color. Spread the peanut butter mousse into the chocolate tart crust in an even layer all methods to the edges. Refrigerate for a minimum of an hour earlier than including the ganache. Make the chocolate ganache topping Add the chopped chocolate to an enormous heat-safe blending bowl. Heat the heavy cream in a small saucepan simply till it boils. Remove from the warmth and at present pour over the chocolate. Let sit for 30 seconds, then stir with a rubber spatula till the combination is smooth. Remove the tart from the refrigerator and closely pour the ganache over the peanut butter filling in a round action to unfold the ganache flippantly over the top. Then closely unfold the ganache to the rims of the tart with a small offset spatula. Sprinkle with flaky sea salt (and enhance with chocolate pearls, if desired). Refrigerate till set, a minimum of 2 hours or as so much as 3 days. Remove from the refrigerator, unmold the tart, and slice with a pointy knife. Serve cold. Nutrition Information: YIELD: 10 SERVING SIZE: 1 Amount Per Serving:CALORIES: 483 TOTAL FAT: 38g SATURATED FAT: 21g TRANS FAT: 0g UNSATURATED FAT: 14g CHOLESTEROL: 66mg SODIUM: 228mg CARBOHYDRATES: 28g FIBER: 4g SUGAR: 11g PROTEIN: 8g

It’s rich, and there’s nothing refined about it.

And whereas it seems to be fancy, it’s in reality quite simple to make.
The crust is a adaptation at the trusty shortbread crust I use in my almond shortbread brownies–a factor I discovered from Alice Medrich. It’s the simplest approach to make a shortbread crust: simply pour melted butter over the dry ingredients, supply it a stir, and press it into the pan.

The peanut butter mousse is impressed via one in Rose Levy Beranbaum’s high caliber Pie and Pastry Bible, but I change out cream cheese for crème fraîche simply due to the fact I choose the style and use a ratio of further peanut butter to dairy overall.

But the methodology is the same: whip some cream and fold it right into a dense mix of sweetened peanut butter to make it lighter and airier.

Then the peanut butter mousse will get unfold into the baked tart crust and chilled for a minimum of an hour so it corporations up sufficient to grasp up being topped with warm ganache.

Peanut butter mousse in chocolate tart shell
I desire to make use of bittersweet chocolate within the ganache right right here within the 60-65% range, simply due to the fact it’s simply my favourite chocolate to eat, but there’s no cause you couldn’t change in milk chocolate for those who choose that.

Salty Peanut Butter Crunch Brownies
I dotted the best with crispy chocolate included pearls related to these. They’re absolutely optional, but they’re quite and upload further bits of textural contrast.

I also desire to sprinkle the best with flaky sea salt, because, well, flaky sea salt makes quite a lot everything better.

The toughest area is ready for it to relax lengthy sufficient to set so that you'll be able to slice it and dig in.
This chocolate peanut butter tart is sort of a huge peanut butter cup with a crisp chocolate shortbread crust, a pale peanut butter mousse filling with whipped cream and crème fraîche (that I may consume with a spoon on or now not it's own). I desire to make use of Skippy (or a related style) creamy peanut butter relatively than an all herbal peanut butter simply due to the fact I discover it blends better. I suggest utilizing a excessive high caliber cocoa powder within the crust like Valrhona or Droste relatively than the in reality low-cost stuff (it's a location the position splurging slightly makes an enormous difference). I pass for a chocolate within the 60-60% cacao differ within the ganache, but it's going to work with any percent of milk or darkish chocolate you're keen on (but I'd keep away from chocolate chips which might be made with additives that hinder melting smoothly). This tart is rich, so I desire to serve it in small slices (10-12 slices per tart) but you do you.

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