Shelly's Recipe

Peanut Butter Tart

Category: Tarts

For the crust:
10 whole graham cracker squares, broken into pieces

For the filling:
6 tablespoons unsalted butter, melted
3 ounces milk chocolate, plus more for garnish
1 & 3/4 cups heavy cream, divided
3/4 cup creamy peanut butter
4 ounces cream cheese
1/3 cup sweetened condensed milk


To make the crust:
Pulse graham crackers in the bowl of a food processor until fine crumbs are formed. Place crumbs and butter in a medium bowl. Stir with a fork until combined.

Press crumbs into the bottom and up sides of a 13 3/4-by-4 1/4-inch rectangular tart pan with a removable bottom. Refrigerate.

To make the filling:
Fill a large bowl with ice and water.
Chop chocolate, and place in a medium bowl.
Place 1/2 cup cream in a small saucepan over medium heat, and bring to a boil. Immediately pour over chopped chocolate. Let set for 5 minutes. Then, whisk to combine.

Set chocolate mixture (ganache) in ice bath and whisk constantly until cool. Then, remove ganache from ice bath, and continue whisking until just thickened. Do not over mix. Spread ganache in the bottom of the prepared crust. Refrigerate until set.

Place peanut butter, cream cheese, and condensed milk in the bowl of a food processor. Process until smooth. Transfer to a mixing bowl and set aside.

Whip 3/4 cup heavy cream to soft peaks. Fold about 1/3 of whipped cream gently into peanut butter mixture. Repeat with another 1/3. Whisk in remaining 1/3. Transfer filling to prepared crust. Refrigerate for 2 hours or overnight.

Remove tart from refrigerator 10 minutes before serving.

Whip remaining 1/2 cup cream and dollop on top of tart. Using a vegetable peeler, make chocolate curls for garnish.