Chocolate Peanut Butter Tart
Chocolate Peanut Butter Tart
Crust:
Preheat oven to 350F. Crush 1 sleeve graham crackers (9 whole crackers) with 2 T granulated sugar. Melt 4 T butter and mix with crumbs. Press into tart pan and bake for 10 minutes. Allow to cool slightly.
Ganache:
4.5 oz heavy cream, hot but not boiling
9 oz semi-sweet chocolate (chips or a chopped up bar)
(NOTE: next time I will probably use a higher cream:chocolate ratio, as I wanted the chocolate layer a little softer)
Pour hot cream over chocolate and let it sit for 5 minutes. Whisk to combine. Spread a thin layer of ganache over graham cracker crust. Refrigerate until firm.
Peanut butter filling:
Combine 3/4 cup creamy peanut butter and 1/2 cup cold whipping cream. Mix with an electric hand mixer or stand mixer until smooth. Add 1 tsp vanilla and 1/4 tsp salt. Add about 1.5 cups powdered sugar and mix until fluffy. Spread over cooled ganache layer. Refrigerate until slightly firmer.
Rewarm remaining ganache briefly (15 seconds in the microwave was plenty) and pipe or drizzle over peanut butter layer. Serve cold or at room temperature.
