PEANUT BUTTER CHOCOLATE TART
Anyone who loves peanut butter cups will be in heaven when they take a bite of this rich, sensational tart. While it looks spectacular, it is very easy to put together. -Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- In a food processor, place the wafers, peanut butter chips and sugar; cover and process until finely crushed. Stir in melted butter. Press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Refrigerate for 30 minutes., For filling, in a large bowl, beat peanut butter, butter and cream cheese until fluffy. Add the confectioners' sugar, corn syrup and vanilla; beat until smooth. Pour into crust. Refrigerate while making ganache., Place chocolate chips in a small bowl. In a small saucepan, bring the cream, sugar and corn syrup just to a boil. Pour over chips; whisk until melted and smooth. Pour over filling. Sprinkle with peanuts. Refrigerate for at least 2 hours.
Nutrition Facts : Calories 448 calories, Fat 32g fat (15g saturated fat), Cholesterol 48mg cholesterol, Sodium 299mg sodium, Carbohydrate 37g carbohydrate (23g sugars, Fiber 2g fiber), Protein 8g protein.
CHOCOLATE-PEANUT BUTTER TART
The key to the marbleized look of this chocolate-peanut butter tart: a wooden skewer, which is used to swirl warm peanut butter atop chocolate ganache.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h40m
Yield Makes one 4 1/2-by-14-inch tart; Serves 8 to 10
Number Of Ingredients 19
Steps:
- Make the crust: Whisk flour, salt, and cocoa powder. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Add egg and vanilla, and beat until combined, scraping down sides of bowl. Reduce speed to low, and gradually beat in flour mixture in 3 batches, alternating with cream and beginning and ending with flour mixture. Shape dough into a rectangle, wrap in plastic wrap, and refrigerate until firm, at least 1 hour and up to 2 days. Let stand at room temperature 5 minutes before rolling.
- Roll out dough into a 7-by-16-inch rectangle on a floured surface. Fit into a 4 1/2-by-14-inch rectangular tart ring on a parchment-lined baking sheet. Push dough into corners of ring to create sharp edges; trim so that dough is flush with top of ring. Prick dough all over with a fork. Freeze until firm, about 30 minutes.
- Preheat oven to 350 degrees. Line crust with parchment, pressing so that it is flush with dough, especially in corners. Fill with pie weights or dried beans; bake until edges are set, about 20 minutes. Remove weights and parchment; bake until cooked through, about 10 minutes. Let cool completely, about 30 minutes.
- Make the brittle: Bring sugar, butter, corn syrup, and water to a boil in a small saucepan over high heat. Cook, stirring occasionally, until mixture begins to brown. Reduce heat to medium, and cook until golden brown. Stir in baking soda, salt, and peanuts until well combined (mixture should be the color of peanut butter). Immediately pour onto a nonstick baking mat, spreading out as thinly as possible with a heatproof spatula or wooden spoon. Let cool completely, about 30 minutes. Finely chop half the brittle with a heavy knife to yield 1/2 cup. Reserve remainder for another use.
- Make the filling: Heat peanut butter in a microwave until fluid, about 30 seconds. Pour 1/2 cup into crust, and top with chopped brittle, pressing it into peanut butter. Freeze tart until peanut butter is firm, about 10 minutes. For ganache, bring cream to a boil; pour over chocolate in a small bowl. Add salt; let sit 8 minutes.
- Meanwhile, fill a disposable pastry bag with remaining fluid peanut butter (if peanut butter has thickened, microwave it 10 seconds), and snip off end. Whisk ganache until smooth, and immediately pour into tart, smoothing with a mini offset spatula if necessary. Pipe peanut butter in continuous diagonal zigzag lines down length of tart. Draw a wooden skewer perpendicularly through peanut butter lines in a zigzag motion down length of tart. Then draw skewer in a continuous sideways loop pattern down length of tart to create swirls.
- Refrigerate tart until set, at least 1 hour and up to 8 hours. Cut into wedges, and serve.
CHOCOLATE PEANUT BUTTER MOUSSE TART
This sounds so good, I was ready to eat the recipe right out of my Ladies Home Journal! Looks like it takes a fair amount of effort, but I bet it pays off! Please tell me how this one tastes! Prep time does not include chilling and standing time.
Provided by ChipotleChick
Categories Dessert
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Make Crust: In a small bowl, sift together flour, baking soda, and salt, then whisk to mix evenly.
- In a food processor, pulse the sugars until very fine.
- With the motor running, add the butter, then the peanut butter, and process until smooth and creamy.
- Add the egg and vanilla until incorporated.
- Add the flour mixture until mixed together.
- Scrape the dough into a bowl.
- Cover and refrigerate at least 1 hour or overnight.
- Heat oven to 375.
- Press the dough evenly into a 9 inch tart pan.
- Bake until golden brown, 10-12 minutes.
- Cool.
- Make Peanut Butter Mousse: In a mixer bowl on medium speed beat cream cheese, peanut butter and sugar until uniform in color.
- On low speed, add vanilla.
- Beat in 1/4 cup of the whipped cream just until combined.
- With a rubber spatula, fold in remaining cream.
- Scrape the mousse into the tart shell and smooth the surface so that it is level.
- Refrigerate.
- Make ganache: Meanwhile, break up chocolates into the bowl of a food processor.
- Pulse until finely ground.
- In a small saucepan, bring cream to a boil.
- With the motor running, immediately pour hot cream through the feed tube onto the chocolate.
- Process until smooth.
- Add vanilla and pulse a few times to incorporate.
- Pour the ganache into a bowl and let cool to room temperature.
- Pour the ganache over peanut butter mousse in a circular motion.
- Spread to the edges.
- Refrigerate at least 2 hours to set before serving.
PEANUT BUTTER CUP TART WITH CHOCOLATE COOKIE CRUST
Peanut butter cups are iconic. They're a childhood favorite for Ali. Okay, who are we kidding--they're an adult favorite, too! So, I'm taking this classic flavor combination and creating a tart. Sweet peanut butter filling inside a chocolate cookie crust with a chocolate ganache topping makes a grown-up peanut butter cup.
Provided by Jet Tila
Categories dessert
Time 2h10m
Yield One 9-inch tart
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (180 degrees C).
- To make the crust, in a medium bowl, mix the chocolate wafer cookie crumbs and salt. Add the melted butter and mix until the cookie crumbs are well coated. Sprinkle the cookie crumb mixture in a 9-inch (23-cm) tart pan, with a little extra around the base of the sides. Press the crumbs on the bottom and sides of the pan using the heel of your hand or a tart tamper. Make sure the crust is as even in thickness as possible. Blind bake the crust for 8 to 10 minutes, then place it on a wire rack and allow it to cool completely. (Blind baking means to partially or fully cook a pie or tart crust that has a filling that is cooked for only a short period of time or not at all.)
- To make the peanut butter filling, in a stand mixer fitted with the paddle attachment, beat the peanut butter and softened butter until well mixed. Add the confectioners' sugar, salt and nutmeg and mix to combine. Next, add the milk and vanilla extract and beat until smooth, about 1 minute. Fill the cooled crust with the peanut butter filling, leveling it with an offset spatula. The crust should extend above the filling slightly to leave space for the chocolate ganache topping.
- To make the chocolate ganache topping, melt the chocolate in a heatproof bowl set over a saucepan of simmering water or a double boiler. Whisk in the heavy cream until smooth. Add the butter and corn syrup and whisk until the butter is melted and the chocolate mixture is smooth. Pour the chocolate mixture on top of the tart, moving the tart in a tilting motion so the chocolate runs to the sides and covers the entire top of the tart. Garnish the edges of the tart with the chopped peanuts. Refrigerate the tart for at least 1 hour and serve chilled. The tart can be made 1 day ahead and stored, covered, in the refrigerator.
PEANUT BUTTER CREAM TART
Categories Milk/Cream Mixer Chocolate Nut Dessert Bake Christmas Peanut Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- For crust:
- Preheat oven to 325°F. Butter 9-inch-diameter tart pan with removable bottom. Mix cookie crumbs and butter in medium bowl until moist clumps form. Press mixture onto bottom and up sides of prepared tart pan. Bake until set, about 10 minutes. Cool completely.
- For filling:
- Using electric mixer, beat cream cheese and peanut butter in large bowl until smooth. Using clean dry beaters, beat cream, powdered sugar, and vanilla to soft peaks in another large bowl. Whisk half of whipped cream mixture into peanut butter mixture. Fold in remaining whipped cream mixture. Transfer 3 tablespoons filling to small bowl and reserve. Spread remaining filling in crust.
- Melt chocolate in top of double boiler set over simmering water. Whisk in reserved 3 tablespoons filling. Immediately transfer chocolate mixture to pastry bag fitted with 1/8-inch plain tip. Pipe chocolate mixture in spiral atop filling. Using small sharp knife, begin at center and draw tip of knife toward edge of tart. Move knife over 2 inches; begin at edge and draw tip of knife toward center. Repeat to form web pattern. Chill until cold. (Can be made 2 days ahead. Keep chilled.) Cut tart into wedges and serve cold.
PEANUT BUTTER TART
The classic combination of peanut butter and milk chocolate in this no-bake dessert evokes a favorite candy, but its delicate texture will make your guests feel like sophisticated trick-or-treaters.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h20m
Yield Makes one 13 3/4-by-4 1/4-inch tart
Number Of Ingredients 7
Steps:
- Crust: Pulse graham crackers in a food processor until fine crumbs form. Add butter and pulse until mixture resembles wet sand. Press mixture into bottom and up sides of a 13 3/4-by-4 1/4-inch rectangular tart pan with removable bottom. Refrigerate while making filling.
- Filling: Prepare an ice-water bath. Place chocolate in a medium bowl. In a small saucepan, bring 1/2 cup cream to a boil over medium heat. Pour over chocolate and let stand 5 minutes. Whisk to combine. Set in ice-water bath until ganache is cool, whisking constantly. Once cool, remove from ice-water bath, and whisk until ganache is just thick enough to hold its shape; do not overbeat. Spread in bottom of prepared crust; refrigerate until set, 30 minutes.
- Process peanut butter, cream cheese, and condensed milk in food processor until smooth. Transfer to a bowl.
- Whip 3/4 cup cream to soft peaks. Add whipped cream to peanut butter mixture; whisk to combine.
- Spoon mixture into prepared crust; refrigerate 2 hours and up to overnight. Remove tart from refrigerator 10 minutes before serving. Whip remaining 1/2 cup cream. Top tart with dollops of whipped cream. Use a vegetable peeler to make chocolate curls for garnish.
More about "peanut butter chocolate tart food"
CHOCOLATE PEANUT BUTTER TART - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanCategory DessertsServings 10Estimated Reading Time 7 mins
CHOCOLATE PEANUT BUTTER TART | BETTER HOMES & GARDENS
From bhg.com
Total Time 5 hrs 10 minsCalories 446 per serving
- Add cookies to a food processor and pulse until crushed. Drizzle butter over cookie crumbs and pulse to combine. Transfer cookie mixture to a 9-inch tart pan with removable bottom and press into the bottom and sides of the pan. Chill 20 to 30 minutes or until firm.
- Heat peanut butter in a microwave-safe bowl in the microwave on 100% power (hgih) for 20 to 30 seconds until pourable and smooth. Pour peanut butter over chilled tart crust. Spread over bottom of crust. Chill 30 minutes or until firm.
- Place chocolate chips in a medium heat-proof bowl. In a small saucepan, bring cream to just boiling. Immediately pour hot cream over chocolate chips; let stand 5 minutes. Whisk until smooth. Carefully pour chocolate ganache over the peanut butter layer in the tart pan. Chill at least 4 hours or until firm.
- Remove from pan and place on a serving plate. Top with whipped cream, pretzels and/or chips before serving.
PEANUT BUTTER CUP TART RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
MOB — CHOCOLATE AND PEANUT BUTTER TART
From mobkitchen.co.uk
CHOCOLATE PEANUT BUTTER TART RECIPES
From tfrecipes.com
CHOCOLATE PEANUT BUTTER TART — CO-OP
From coop.co.uk
NO-BAKE CHOCOLATE PEANUT BUTTER TART ~ EASY 20-MINUTE DESSERT
From sofabfood.com
CRISP, CHOCOLATE AND SALTED PEANUT TART RECIPE - BBC FOOD
From bbc.co.uk
CHOCOLATE PEANUT BUTTER SWIRL TART - BEYOND THE BUTTER
From beyondthebutter.com
MAY I HAVE THAT RECIPE'S CHOCOLATE PEANUT BUTTER TRUFFLES ...
From scharffenberger.com
CHOCOLATE PEANUT BUTTER TART - THE COZY PLUM
From thecozyplum.com
CHOCOLATE PEANUT BUTTER CHEESECAKE TARTS | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
SALTED CHOCOLATE PEANUT BUTTER TART RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
CHOCOLATE PEANUT BUTTER TART RECIPE BY THE REDHEAD BAKER
From theredheadbaker.com
RECIPE - CHOCOLATE PEANUT BUTTER TART
From lcbo.com
PEANUT BUTTER TART - BAKE OR BREAK
From bakeorbreak.com
CHOCOLATE PEANUT BUTTER TART - ISLAND BAKES
From island-bakes.com
CHOCOLATE-PEANUT TART RECIPE - PILLSBURY.COM
From pillsbury.com
RECIPE - CHOCOLATE PEANUT BUTTER TART - LCBO
From lcbo.com
CHOCOLATE-PEANUT BUTTER MOUSSE TART RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
VEGAN PEANUT BUTTER CHOCOLATE TART | PLANT-BASED DESSERT ...
From thehappyfoodie.co.uk
PEANUT BUTTER & CHOCOLATE TART — MY YUMMY SPATULA
From myyummyspatula.com
CHOCOLATE PEANUT BUTTER TART - TOLL HOUSE®
From verybestbaking.com
NO BAKE CHOCOLATE PEANUT BUTTER TART | THE DOMESTIC REBEL
From thedomesticrebel.com
CHOCOLATE PEANUT BUTTER TART RECIPE - RECIPES.NET
From recipes.net
NO-BAKE CHOCOLATE PEANUT BUTTER COOKIES
From more.ctv.ca
PEANUT BUTTER CHOCOLATE TART RECIPES
From tfrecipes.com
CHOCOLATE PEANUT BUTTER TART - SMITTEN KITCHEN
From smittenkitchen.com
REESE'S CHOCOLATE PEANUT BUTTER TART | THE BEST PEANUT ...
From lifeloveandsugar.com
SALTED CHOCOLATE PEANUT BUTTER TART - BLUE BOWL
From bluebowlrecipes.com
PEANUT BUTTER CHOCOLATE TART FROM ONE TIN BAKES BY EDD KIMBER
From thevanillabeanblog.com
PEANUT BUTTER CHOCOLATE GANACHE TART | CANADIAN LIVING
From canadianliving.com
VEGAN CHOCOLATE PEANUT BUTTER TART - BARBARAS FOOD CRAVINGS
From barbarasfoodcravings.com
CHOCOLATE PEANUT BUTTER TART - SAVOR THE BEST
From savorthebest.com
PEANUT SALTED CARAMEL AND CHOCOLATE TART RECIPE - BBC FOOD
From bbc.co.uk
3-INGREDIENT CHOCOLATE PEANUT BUTTER TART - RUN2FOOD
From run2food.com
CHOCOLATE-GLAZED PEANUT BUTTER TART - RECIPE - FINECOOKING
From finecooking.com
CHOCOLATE PEANUT BUTTER TART - MY FOOD RELIGION
From myfoodreligion.com
EVERYDAY GOURMET | SALTED PEANUT BUTTER CHOCOLATE TART
From everydaygourmet.tv
CHOCOLATE PEANUT BUTTER TART - CHEF LETICIA
From chefleticia.com
CHOCOLATE PEANUT BUTTER TART - COOKIE AND KATE
From cookieandkate.com
CRUNCHY PEANUT BUTTER AND CHOCOLATE TART | LOVE AND OLIVE OIL
From loveandoliveoil.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search