Peanut Butter Chocolate Tarts Food

PEANUT BUTTER CHOCOLATE TART

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.

CHOCOLATE-PEANUT BUTTER TART

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 TARTS

Steps:

• In a small bowl, combine butter and peanut butter. In a food processor, combine the flour, brown sugar, salt and baking powder; cover and process until blended. Add butter mixture; cover and pulse until mixture resembles coarse crumbs., While processing, gradually add water and vanilla just until moist crumbs form. Press onto the bottom and up the sides of six ungreased 4-in. fluted tart pans with removable bottoms. Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over the bottoms of crusts. Refrigerate., In a small bowl, beat the cream cheese, peanut butter, sugar and vanilla until fluffy. Spread into crusts., For topping, in a microwave, melt 1/2 cup chocolate chips; stir until smooth. Drizzle over tarts. Sprinkle remaining chocolate chips and peanuts over tops. Refrigerate for at least 2 hours before serving.

PEANUT BUTTER BANANA TART

Steps:

• Preheat oven to 325 degrees.
• Mix the graham cracker crumbs and melted butter together.
• Press into a 9 x 1 1/8" round tart pan that has been lightly sprayed with non-stick cooking spray.
• Place tart pan on cookie sheet and bake crust for 6 to 8 minutes.
• Cool completely.
• Prepare the pudding with milk and cook according to package directions.
• Remove from heat and allow the pudding to set up slightly, about 10 minutes.
• Stir peanut butter into cooled pudding then pour into prepared crust.
• Place a sheet of plastic wrap over the top to prevent a film from forming and chill for several hours or overnight.
• When ready to serve, slice bananas and dip into orange juice to prevent browning).
• Arrange sliced bananas on top of tart and drizzle with melted chocolate.
• Serve and sit back and watch your guests enjoy.

PEANUT BUTTER TART

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.

CHOCOLATE PEANUT BUTTER MOUSSE TART

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.