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Peanut Butter Cup Tart
Peanut butter and chocolate come together for an indulgent dessert. Makes a simple quick dessert idea anytime come and try it out today.
Ingredients:
9 oz chocolate wafer cookies (1 box)
2 oz bittersweet chocolate, coarsely chopped
5 Tbsp butter, melted and cooled to room temp
8 oz cream cheese, room temp
1 cup creamy peanut butter
1/2 cup sugar
1 tsp vanilla
1 cup heavy cream
4 oz semisweet chocolate, chopped
1 Tbsp butter
1/2 cup heavy cream
6 peanut butter cups, coarsely chopped
Instructions:
Preheat oven to 325.
In a food processor, finely grind the cookies and bittersweet chocolate.
Add the butter and pulse until well incorporated and moist clumps form
Transfer to a 9-inch tart pan with a removable bottom. Press the crumbs evenly into the bottom and up the side.
Bake until set, about 8 minutes. Cool completely on a wire rack.
In the bowl of an electric mixer, beat the cream cheese, peanut butter, sugar, and vanilla until light and fluffy.
In another bowl, beat 1 cup heavy cream until stiff. Fold the whipped cream into the peanut butter mixture until well combined.
Evenly spoon into the cooled crust. Place the tart in the fridge to set while making the topping.
Place the semisweet chocolate, 1 Tbsp butter, and remaining cream in a heatproof bowl. Microwave in 30 second burts until hot. Whisk until smooth.
Pour the chocolate evenly over the tart. Garnish the edges with chopped peanut butter cups.
Refrigerate until set, at least 4 hours.
Notes:
Yields: 8 Servings
Adapted from Simply Suppers, by Jennifer Chandler
Estimated time: 1 hour
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