Oooohhh man. I found a spot in my house with some good lighting. Also, I was awake when the sun was up. These gorgeous photos speak for themselves
Even though the crust was a little snaggle toothed, this tart tastes like a giant reeses cup.
Shortbread crust, topped with peanut butter cream cheese filling and a chocolate ganache. Just for good measure, some sea salt to balance out the whole deal.
Whats that? Closer you say?
Oh lighting, you did me good.
Peanut Butter Chocolate Tart
Recipe from SmittenKitchen
For the crust:
2 cups shortbread cookie crumbs, finely processed in food processor
3 tablespoons melted butter
Pinch of salt
2 tablespoons granulated sugar
For the peanut butter filling
1/2 cup smooth peanut butter
1/2 cup plain cream cheese, softened
2 tablespoon room temperature butter
1/3 cup powdered sugar
1/2 teaspoon vanilla extract
For the chocolate ganache
1/2 cup heavy cream
1 cup semi sweet chocolate chips
Fleur de sel for sprinkling
Angled spatula for spreading
Preheat your oven to 350 degrees. In a food processor, combine all of your crust ingredients until wet crumbs form and press into a 9 inch tart pan. Make sure you press it into the edges to get the nice rim. This part can be hard, but even if your crust crumbles, know that it will taste delicious. Bake on a baking sheet for 10 minutes. Use the back of a spoon to smooth out any imperfections fresh out of the oven. Let cool in the fridge while preparing the rest.
Whisk together your peanut butter, cream cheese, butter, powdered sugar and vanilla extract until smooth. Spoon over your shortbread crust until you have an even layer of peanut butter filling. I found that an angled spatula is the perfect tool for this because the peanut butter tends to want to lift off the crust with every move. If you don’t own one, a spoon and some patience will do. Let cool again in the fridge while making the ganache.
Place your chocolate chips and heavy cream in a microwave safe bowl. Microwave for 1 minute at a time until the chips are completely melted. I like to use a whisk. I find that it breaks apart secret chocolate chips much faster than any other tool. Spread on top of your peanut butter mixture, again, using an angled spatula if possible.
Sprinkle with fleur de sel, or any other high moisture salt. Place in fridge until ganache hardens (approximately 1 hour) or overnight for optimal cutting experience.