Sweet peanut butter cookie tart crust, baked and cooled
Instructions
Make the peanut butter mousse
1. In the bowl of a standing mixer, preferably fit with the whisk
beater, beat the cream cheese, peanut butter, and sugar just
until the mixture is uniform in color. Reduce the speed to low
and add the vanilla. Beat in 1/4 cup of the whipped cream just
until it is incorporated. With a large rubber spatula, fold in the
rest of the whipped cream, mixing until the mixture is well
blended but still airy.
2. Scrape the mousse into the sweet peanut butter cookie tart
crust and smooth the surface so that it is level. (If the dough is
rolled to the exact thickness specified, the filling and ganache
amounts will be exact. If the dough is rolled a little thicker, there
will be a little leftover filling and ganache.) Refrigerate the tart
while preparing the ganache.
Make the ganache topping
3. Break the milk and bittersweet chocolates into several pieces
and place in the bowl of a food processor fit with the metal
blade. Process until the chocolate is very finely ground.
4. Bring the cream to a boil in a small saucepan over medium
heat or in a heatproof glass measure in the microwave. With the
food processor’s motor running, pour the hot cream through the
feed tube into the chocolate mixture. Process until smooth,
scraping the sides of the bowl once or twice, about 15 seconds.
Add the vanilla and pulse a few times to incorporate it. Transfer
the ganache to a bowl. Cool to room temperature.
Assemble the tart
5. Pour the ganache over the peanut butter mousse in a circular
motion, being careful so that it does not land too heavily in any
one spot and cause a depression in the mousse. Using a small
metal spatula, start to spread the ganache to the edges of the
pastry, then spread it evenly to cover the entire surface of the
tart. If desired, make a spiral pattern by lightly pressing the
spatula against the surface and running it from the outside of
the tart to the center. Refrigerate the tart for at least 2 hours to
set or up to 5 days. (You can wrap the tart well and freeze it for
up to 3 months.)
6. Remove the tart from the refrigerator at least 15 minutes
before serving. Unmold the tart and cut it with a sharp, thin-
bladed knife, dipping it in hot water after each slice. It is as
good lightly chilled as it is at room temperature.
Originally Submitted
7/9/2015
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