#Butter tart how to#

Stir until well blended, then let cool to barely warm, stirring occasionally.

Make the chocolate topping: In a medium microwave-safe bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is just melted and the cream is hot.

Refrigerate, uncovered, for about 1 hour. Spoon the filling into the crust, smoothing the surface. Add the remaining cream and, using a large rubber spatula, fold until evenly combined. Add one-third of the whipped cream to the peanut butter mixture and beat on low speed to combine. In another large bowl, using an electric mixer, whip the cream until stiff peaks form.

Meanwhile, make the peanut butter filling: In a large bowl of an electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract on medium speed until well-blended, a few minutes.

Bake the crust for 10 minutes, then cool on a rack. Press the cookie crumbs evenly over the bottom and up the rim of a 10-inch tart pan with a removable bottom (see note below). (If necessary, place the bowl back in the microwave for 20 to 30 seconds.) Add the cookie crumbs and stir until evenly combined. In a medium microwave-safe bowl, melt the butter.

Make the chocolate crust: Preheat the oven to 375☏.

(If using a springform pan, run a thin knife around the crust to loosen it, then remove the springform ring.) Use a sharp knife to cut the pie into wedges. To serve, carefully remove the rim from the pan by gently pressing upwards on the bottom while holding the rim in place. Sprinkle the chopped peanuts around the edges of the pie.Ĭhill, uncovered, in the refrigerator for 3 more hours. Spread the chocolate topping over the chilled peanut butter filling.

Stir until well blended, then let cool until barely warm, stirring occasionally. Microwave at high power in 20-second intervals until the chocolate is just melted and the cream is hot. In a medium microwave-safe bowl, combine the chocolate with the heavy cream. Once the pie has cooled, make the chocolate topping.

Smooth the surface and refrigerate, uncovered, for about 1 hour. Using a large rubber spatula, fold until evenly combined. In another large bowl, using an electric mixer, whip the cream until stiff peaks form.Īdd one-third of the whipped cream to the peanut butter mixture. Meanwhile, make the peanut butter filling: In a large bowl of an electric mixer, combine the the cream cheese with the peanut butter, sugar and vanilla extract.īeat on medium speed until well-blended, a few minutes. Press the cookie crumbs evenly over the bottom and up the rim of a 10-inch tart pan with a removable bottom. (If necessary, place the bowl back in the microwave for 20 to 30 seconds.)Īdd the cookie crumbs and stir until evenly combined. Process until the cookies are finely ground and set aside.

#Butter tart how to#

How to make a chocolate peanut butter tartīegin with the crust. Place the chocolate wafers in a food processor fitted with the steel blade.

What you’ll need to make a chocolate peanut butter tart If you don’t have one, you can also use a springform pan. To get the pretty fluted edges, you’ll need a tart pan with a removable bottom, which you can find at any kitchen store or online (my local hardware store even sells them). With a chocolate wafer crust, rich peanut butter filling, and silky chocolate ganache topping, it tastes like a grown-up Reese’s Peanut Butter Cup. Whenever I’m in need of a decadent “wow” dessert, I make this quick-bake chocolate peanut butter tart modestly adapted from Food & Wine. Think of this chocolate peanut butter tart as a decadent, grown-up version of a Reese’s Peanut Butter cup.