Creamy Peanut Butter Tart
printed from melskitchencafe.com
*Note: The unbelievable greatness of this dessert lies in the smoothness of the peanut butter filling. I used my Blendtec blender to combine the filling ingredients. If you don't have a blender, try a food processor or even a handheld mixer. Just make sure to process or whip long enough to create a very smooth, light and fluffy filling.
9-10 rectangle graham crackers, crushed into fine crumbs (about 1 sleeve of graham crackers)
6 tablespoons butter, melted
3 ounces milk or semisweet chocolate, finely chopped
1 1/2 cups heavy cream, divided
3/4 cup creamy peanut butter
4 ounces cream cheese, softened
1/3 cup sweetened condensed milk
In a medium bowl, combine the graham cracker crumbs and the butter. Mix until combined. Place the crumbs in a 9- or 10-inch tart pan or pie plate. Press the crumbs evenly over the bottom and up the sides of the pan. Refrigerate while proceeding with the recipe.
Place the chopped chocolate in a small bowl. Pour 1/2 cup cream in a small saucepan and heat over medium heat until simmering. Pour the hot cream over the chopped chocolate and set aside (without stirring) for 3-5 minutes. Whisk until combined and glossy smooth. Cool the ganache to room temperature by whisking quickly for a few minutes. Spread the ganache over the bottom of the prepared crust and refrigerate until set, about 10-20 minutes.
In a blender, food processor, or with a handheld mixer, combine the peanut butter, cream cheese and sweetened condensed milk. Blend until smooth. Add the remaining 1 cup heavy cream and process until the mixture is light and fluffy (1-2 minutes). Spoon the mixture over the top of the set ganache layer and smooth to the edges. Refrigerate for 2 hours or overnight. When ready to serve, remove the tart from the pan (if using a pie pan, obviously skip this step), cut the tart into slices and serve.