Jan 5, 2012
No-Bake Peanut Butter Tart
OMGosh, this is something for sure you will want to try. I saw this on the Martha Stewart blog but didn't have all the ingredients so I added my own twist and I am so glad I did. I changed a few of the filling ingredients and also she had whipped cream on top. How well we all know the PB chocolate combo, so I added chocolate ganache for a topper. Oh my, very rich and decadent and no bake. This is an excellent make ahead dessert.
For the Crust:
12 double graham crackers (the kind that measure about 5x2 1/2 in.)
6 tablespoons melted butter
pinch of salt
For the Filling:
1 cup heavy cream
3/4 cup natural peanut butter
3/4 cup (6 ozs.) cream cheese
1/2 cup brown sugar
For the Topper: Chocolate Ganache
3/4 cup heavy cream
5 one ounce squares semi-sweet chocolate (I use Baker's)
To make the crust: crush the graham crackers in a plastic bag with a rolling pin or what ever method you use. Make sure they are very well crumbled with no large chunks remaining. Add the melted butter and stir thoroughly, making sure all of the crumbs receive some butter love. Pour the graham cracker and butter mixture into a 9-inch tart shell with a removable bottom. Press the mixture halfway up the sides of the tart pan and along the bottom until evenly coated. Carefully place the tart pan in the freezer while you prepare the filling.
To make the filling: combine the peanut butter, cream cheese, heavy cream and brown sugar in the bowl of an electric mixer fit with a paddle attachment or use a hand mixer. Blend the four ingredients until smooth and creamy, about a minute or so.
Remove the tart from the freezer and spoon in the peanut butter filling. Spread evenly.
To make the Ganache: combine ingredients in small bowl. Microwave at 30 second intervals for about 1 1/2 to 2 minutes total. Stir, and the more you stir the smoother it will get. Cool 5 minutes or so and poor on tart and smooth around.