Description
A delicious chocolate peanut butter tart with a rich cream cheese filling and a glossy chocolate glaze.
Ingredients
Scale
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 egg yolks (whisked lightly with a fork)
- ¼ teaspoon salt
- 1 cup butter (melted and cooled)
- 1 ½ cups all-purpose flour
- 1 tablespoon espresso powder
- ½ cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1 cup heavy cream
- 1 cup granulated sugar (divided)
- 2 teaspoons vanilla extract
- 12 ounces cream cheese (softened)
- 1 cup creamy peanut butter
- ⅔ cup heavy cream
- 10 ounces semi-sweet chocolate (chopped)
- 4 tablespoons light corn syrup
- 2 tablespoons water (hot)
- 2 tablespoons creamy peanut butter
Instructions
- Preheat the oven to 350°F.
- In a medium-size bowl, mix with a spatula or wooden spoon, the powdered sugar, vanilla, egg yolks, and salt. Add the butter and mix to a smooth consistency. Add the flour, cocoa, and cornstarch and stir until the dough forms a smooth ball.
- Transfer the dough to an 11-inch tart pan with a removable bottom. With your fingers and a tablespoon, press the dough evenly across the bottom and up the sides of the pan. Prick the crust, bottom, and sides, with a fork; set the tart pan on a baking tray and transfer to the freezer for 30 minutes.
- Remove the baking sheet with the crust from the freezer, spray a piece of aluminum foil with non-stick spray and press the sprayed side of the foil tightly against the bottom and up the sides of the crust. Add pie weights and transfer to the middle rack of the oven.
- Bake for 15 minutes. Carefully remove the foil and pie weights. Continue to bake uncovered for another 15 minutes. Remove from the oven and allow to cool on a wire rack before filling.
- In a medium mixing bowl, whip the cream, ¼ cup sugar, and vanilla until firm peaks form; set aside. In a large mixing bowl, beat the cream cheese and peanut butter until light and fluffy. Add the remaining ¾ cup sugar and beat until smooth and creamy. Fold the reserved whipped cream mixture into the peanut butter mixture and spoon it evenly into the cooled crust and smooth the top.
- In a small saucepan over medium heat, add the cream and corn syrup, then bring to a simmer, stirring to combine. Remove from the heat and add the chocolate, cover, and let stand for 5 minutes to soften. Stir the mixture until it is smooth, then stir in the hot water until the glaze is shiny and pourable.
- Pour the glaze on the center of the tart, quickly and carefully pick up the tart and tilt it from side to side allowing the glaze to flow to the edge. Continue tilting until the surface of the tart is completely covered. Do not use a spatula to spread the glaze as it will mar the surface.
- In a small dish, add the peanut butter and zap in the microwave for 5-10 seconds until melted.
- Spoon and drizzle the melted peanut butter on top of the filling and with a knife-tip create swirls on the surface by dragging the knife-tip through and around in the chocolate.
- Refrigerate for 2-4 hours to set. Let it sit for 10 minutes at room temperature before cutting.
Notes
- Ensure to let the tart cool completely before adding the filling to prevent melting.
- Use high-quality chocolate for the best glaze finish.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice