Peanut Butter Cream Tart
Serves: 2
Aurelia Collier
1 January 1970
Based on User reviews:
43
Spice
51
Sweetness
50
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
For crust: Preheat oven to 325°F
2
Butter 9-inch-diameter tart pan with removable bottom
3
Mix cookie crumbs and butter in medium bowl until moist clumps form
4
Press mixture onto bottom and up sides of prepared tart pan
5
Bake until set, about 10 minutes
6
Cool completely
7
Preheat oven to 325°F
8
Butter 9-inch-diameter tart pan with removable bottom
9
Mix cookie crumbs and butter in medium bowl until moist clumps form
10
Press mixture onto bottom and up sides of prepared tart pan
11
Bake until set, about 10 minutes
12
Cool completely
13
For filling: Using electric mixer, beat cream cheese and peanut butter in large bowl until smooth
14
Using clean dry beaters, beat cream, powdered sugar, and vanilla to soft peaks in another large bowl
15
Whisk half of whipped cream mixture into peanut butter mixture
16
Fold in remaining whipped cream mixture
17
Transfer 3 tablespoons filling to small bowl and reserve
18
Spread remaining filling in crust
19
Melt chocolate in top of double boiler set over simmering water
20
Whisk in reserved 3 tablespoons filling
21
Immediately transfer chocolate mixture to pastry bag fitted with 1/8-inch plain tip
22
Pipe chocolate mixture in spiral atop filling
23
Using small sharp knife, begin at center and draw tip of knife toward edge of tart
24
Move knife over 2 inches; begin at edge and draw tip of knife toward center
25
Repeat to form web pattern
26
Chill until cold
27
(Can be made 2 days ahead
28
Keep chilled
29
) Cut tart into wedges and serve cold
30
Using electric mixer, beat cream cheese and peanut butter in large bowl until smooth
31
Using clean dry beaters, beat cream, powdered sugar, and vanilla to soft peaks in another large bowl
32
Whisk half of whipped cream mixture into peanut butter mixture
33
Fold in remaining whipped cream mixture
34
Transfer 3 tablespoons filling to small bowl and reserve
35
Spread remaining filling in crust
36
Melt chocolate in top of double boiler set over simmering water
37
Whisk in reserved 3 tablespoons filling
38
Immediately transfer chocolate mixture to pastry bag fitted with 1/8-inch plain tip
39
Pipe chocolate mixture in spiral atop filling
40
Using small sharp knife, begin at center and draw tip of knife toward edge of tart
41
Move knife over 2 inches; begin at edge and draw tip of knife toward center
42
Repeat to form web pattern
43
Chill until cold
44
(Can be made 2 days ahead
45
Keep chilled
46
) Cut tart into wedges and serve cold