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Peanut Butter Cream Tart

Peanut Butter Cream Tart


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Ingredients

CRUST

  • 1 1/2 cups finely ground chocolate wafer cookies (about 24)
  • 5 tablespoons unsalted butter, melted

FILLING

  • 6 ounces cream cheese, room temperature
  • 3/4 cup creamy peanut butter, room temperature
  • 1 cup chilled whipping cream
  • 1/2 cup plus 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ounce semisweet chocolate, chopped

Recipe Preparation

CRUST

  • Preheat oven to 325°F. Butter 9-inch-diameter tart pan with removable bottom. Mix cookie crumbs and butter in medium bowl until moist clumps form. Press mixture onto bottom and up sides of prepared tart pan. Bake until set, about 10 minutes. Cool completely.

FILLING

  • Using electric mixer, beat cream cheese and peanut butter in large bowl until smooth. Using clean dry beaters, beat cream, powdered sugar, and vanilla to soft peaks in another large bowl. Whisk half of whipped cream mixture into peanut butter mixture. Fold in remaining whipped cream mixture. Transfer 3 tablespoons filling to small bowl and reserve. Spread remaining filling in crust.

  • Melt chocolate in top of double boiler set over simmering water. Whisk in reserved 3 tablespoons filling. Immediately transfer chocolate mixture to pastry bag fitted with 1/8-inch plain tip. Pipe chocolate mixture in spiral atop filling. Using small sharp knife, begin at center and draw tip of knife toward edge of tart. Move knife over 2 inches; begin at edge and draw tip of knife toward center. Repeat to form web pattern. Chill until cold. DO AHEAD Can be made 2 days ahead. Keep chilled. Cut tart into wedges and serve cold.

Reviews Section

Peanut Butter Mini Tarts with Rolos

This post may contain affiliate links. Please read my disclosure policy.

This post is brought to you by Tenderflake®.

You’re going to love these peanut butter mini tarts, topped with whipped cream, a rolo on top and made with Tenderflake® Mini Tart Shells resulting in flaky and delicious mini morsels. These will be your next favorite dessert! But guess what? You can use Tenderflake’s regular tart shells or the mini tar shells I ended up using here, which I totally adore, cuteness overload! You have choices, people!

Guess what else? They’re so easy to use, all you have to do is bake them for 10 minutes and then you can fill them with your favorite fillings. Seriously, the possibilities are endless! I’ve been using Tenderflake® for years now, actually at the risk of revealing my age, even decades. I love all their products, because I know I’ll always end up with something delicious.

I have to tell you that I’m pretty much obsessed with mini desserts, like mini cheesecakes or these peanut butter tart shells. What’s not to love about a sinful bite of buttery, rich, and sweet dessert. These tart shells are perfect for when you’re pressed for time, and let’s face we’re pretty much always pressed for time. It’ll take you 5 minutes to make the peanut butter filling and pipe it into these mini tart shells. You don’t even need a piping bag, I just used a ziploc bag, or you don’t even have to bother with that, just spoon the filling into these babies.

To make these morsels even more sinful I topped them with a bit more whipped cream and then a giant rolo on top, cause that’s just how I roll. They’re buttery, creamy, flaky thanks to the tart shells, so good you won’t be able to stop at just one. I know I didn’t! They’re blow your mind, kind of good.


If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!


Peanut Butter Tart

With the overwhelming love of peanut butter in my family, I consider it a wonderful challenge to find new peanut butter recipes for family to-dos. For my Daddy&rsquos birthday, I started searching for a recipe and re-stumbled upon this recipe from Martha Stewart. It&rsquos a lovely combination of graham cracker crust, chocolate ganache, and a fluffy peanut butter filling.

I had found this recipe some time last year and knew instantly that it would be quite a hit for us. I even went so far as to add the exact sized tart pan to my Amazon wishlist. Luckily, I got that pan for some gift-receiving occasion and have finally put it to good use.

Her recipe is near-perfect. Having now made it, I will assume the voice of experience and clarify a few directions. First, when making the ganache, keep whisking it in the ice bath until it thickens a good bit. Then, take it out and whisk it vigorously to incorporate enough air to stiffen the mixture. Secondly, when adding the whipped cream to the peanut butter mixture, add it in portions. Fold in the first couple of additions, then whisk in the rest. You may find other methods that work better for you, but these certainly helped me.

I cannot adequately express to you how good this tart is. It&rsquos rich and flavorful without being overwhelming. Plus, it&rsquos beautiful! It looks a lot more impressive than it should, given the amount of work that goes into it. My only complaint? Finding a serving tray for it. After an extensive search, I did find the perfect-sized tray at Kohl&rsquos. We all certainly had no problem finishing every bite of it. As an added warm-weather bonus, there&rsquos no baking involved. It&rsquos a great dessert for saying farewell to summer.


Chocolate peanut butter tart

Definitely one of the best things about having a 6.5 year old is that he now has classmates that can bestow upon us The Annual Gift of the Thin Mint Cookies. If there were any other Girl Scout Cookies worth celebrating, I knew nothing about them until pickup earlier this week when I saw other parents scurrying off with boxes of curiosities like Samoas and Tagalongs and launched a full investigation. Seriously, why did nobody tell me about those crispy chewy rings of caramel, coconut and stripes of chocolate? Was there always a cookie with both peanut butter and chocolate in it or is this some millennium baby voodoo? Making up for time lost to Thin Mint blinders begins here and now.



The other awesome thing about elementary school kids is genuine excitement over math-y holidays such as this coming Monday’s Pi(e) Day, something that I previously only celebrated sarcastically, because I was a terrible person with a life bereft of wide-eyed wonder. Thus, when I spied a Tagalongs-style peanut butter pie on Tasting Table this week and realized that it was easy enough that I could pull it off in my current sleep-deprived fugue while also filing the vast peanut butter pie-shaped hole in the archives, it was a done deal.




I’ve always been charmed by the idea of peanut butter pies but found them (forgive me, I know how unworthy this makes me) a little goopy and over-the-top in their standard form, to say nothing of the Cool Whip most muddle perfection with. This one, however, is delightfully to the point with equal billing given to a buttery shortbread crumb base, a compact layer of creamy peanut butter (with the essential tangy oomph so many peanut butter desserts miss when they don’t include cream cheese and salt) and a thick shiny layer of dark chocolate ganache with a dusting of sea salt, and it requires all of 10 minutes baking time. Sure, Pi(e) Day could be celebrated with flaky crusts, seasonal fruit and zero PIPIEGI (Processed Ingredients Processed Into Even Greater Ingredients) but really, where’s the fun in that?

Chocolate Peanut Butter Tart, Tagalongs-Style
Adapted from Tasting Table

  • I swapped the suggested graham crust for a shortbread one closer to the original cookie (but let’s be honest, so much better because: butter). One of the pesky things about crumb crusts is that I find that depending on the crumbs used and how finely ground they are, you might need more or less butter. Here, using shortbread loaded with butter, I only needed 3T melted butter to get the crumbs clumpy enough to form a crust. With the same amount of graham crumbs, I usually need 4T.
  • I like to parbake crumb crusts because I think they set much better this way. The sugar helps “glue” the crust together too, but I still use as little as possible.
  • I found that the recipe better filled out a 9-inch/1-inch tall tart pan than a standard pie dish. Should you not have a tart pan, you could still make this in a standard (not deep-dish) pie dish, but it might help to only press the 2/3 the way up the sides. Or, if you’d really like to fill out a standard pie pan, you could double the filling and chocolate This should also work in a 8-inch square baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends this sling will hopefully make the bars easier to remove.

Crust
2 5.3-ounce (150 gram) shortbread cookie packages (to yield 1 3/4 to 2 cups shortbread cookie crumbs)
2 tablespoons granulated sugar
1/4 teaspoon coarse or kosher salt
3 tablespoons unsalted butter, melted (see note about butter amount)

Filling
1/2 cup (4 ounces or 115 grams) cream cheese, softened
2 tablespoons (1 ounce or 30 grams) unsalted butter, softened
1/3 cup (40 grams) powdered or confectioners’ sugar
1/2 cup (130 grams) creamy peanut butter (I use Skippy but think a more natural one would work just fine here)
1/4 teaspoon coarse or kosher salt
1/2 teaspoon vanilla extract

Topping
1 cup (about 6 ounces or 170 grams) semisweet chocolate chips
A pinch of salt
1/2 cup (120 ml) heavy cream
Flaky sea salt, to finish (optional)

Make the crust: Heat oven to 350°F (176#176C). Place a 9-inch round tart pan (ideally with a removable bottom) on a rimmed baking sheet. Finely grind cookies with sugar and salt in a food processor. Add melted butter and process until clumpy. (See note up top about needing more with other types of cookies.) Press crumb mixture firmly into bottom and up sides of pan. Bake until crust is lightly browned, about 10 minutes. If any parts of the crumb walls have fallen or slumped, you can press them gently back into place with a spoon. Let cool completely. I have no patience for long cooling processes and put it in the freezer for 15 minutes.

Make the filling: In a large bowl, beat the cream cheese, butter, sugar, peanut butter, salt and vanilla together until fluffy with an electric mixer or with good elbow grease, a big whisk. Scrape the mixture into the tart shell and smooth the surface with a spatula. Chill this while you prepare the topping — again, I just slide it into the freezer for 10 minutes. A cold surface helps the chocolate set faster.

Make the topping: Heat chocolate, pinch of salt and cream together in a microwave or saucepan until the chips are mostly melted. Stir until smooth. Let sit for 5 minutes to cool slightly then pour over peanut butter filling and gently spread smooth. Sprinkle with flaky salt, if desired. Chill the tart until firm. As you can guess, I do this in the freezer for 15 minutes or so because I like to have my treats as soon as possible. An hour in the fridge would also do the trick.


Recipe Summary

  • 10 graham crackers, broken into pieces
  • 6 tablespoons unsalted butter, melted
  • 3 ounces best-quality milk chocolate, finely chopped, plus more for curls
  • 1 3/4 cups heavy cream
  • 3/4 cup creamy peanut butter
  • 1/2 cup cream cheese (4 ounces)
  • 1/3 cup sweetened condensed milk

Crust: Pulse graham crackers in a food processor until fine crumbs form. Add butter and pulse until mixture resembles wet sand. Press mixture into bottom and up sides of a 13 3/4-by-4 1/4-inch rectangular tart pan with removable bottom. Refrigerate while making filling.

Filling: Prepare an ice-water bath. Place chocolate in a medium bowl. In a small saucepan, bring 1/2 cup cream to a boil over medium heat. Pour over chocolate and let stand 5 minutes. Whisk to combine. Set in ice-water bath until ganache is cool, whisking constantly. Once cool, remove from ice-water bath, and whisk until ganache is just thick enough to hold its shape do not overbeat. Spread in bottom of prepared crust refrigerate until set, 30 minutes.

Process peanut butter, cream cheese, and condensed milk in food processor until smooth. Transfer to a bowl.

Whip 3/4 cup cream to soft peaks. Add whipped cream to peanut butter mixture whisk to combine.

Spoon mixture into prepared crust refrigerate 2 hours and up to overnight. Remove tart from refrigerator 10 minutes before serving. Whip remaining 1/2 cup cream. Top tart with dollops of whipped cream. Use a vegetable peeler to make chocolate curls for garnish.


Tin with a removable base – 20 / 22cm

To make the base: Blitz half of the cornflakes to make a fine crumb.

Gently melt the chocolate and the butter and fold in the blitzed cornflakes and follow with the other half and combine.

Press the mixture into the base of the tin and up the sides, if you are having difficulty with it sticking place in the fridge to cool slightly then try again. Place in the fridge to set.

Next make the filling. Place the sugar in a pan over a medium heat and leave to melt till golden then quickly whisk in the butter and the cream, bubble for a moment then stir in the peanut butter and sprinkle with sea salt. Pour onto the chocolate base and place back in the fridge.

Next make the topping. Place chocolate in a medium bowl. Heat cream in a small saucepan until just beginning to simmer immediately pour over chocolate. Let sit, undisturbed, 5 minutes. Add butter and mix with a heatproof rubber spatula until smooth and glossy. Pour over the peanut caramel, finish by sprinkling over the crushed peanuts. Place in the fridge to set.

Once ready to serve place the tart on top of a jar or tin. Take a cloth and dip into hot water and run around the side of the tin, repeat till you can undo the clasp and you can easily slide off.


The Step-by-Step Process:

So, how do you make peanut butter frosting from scratch? Lucky for us, peanut butter cream cheese frosting is so easy to make! Once the butter, cream cheese and peanut butter are at room temperature, follow these simple steps and you&rsquoll have homemade peanut butter frosting in minutes!

  1. Mix: In an electric mixer, combine the cream cheese, peanut butter, and butter. Beat on medium-high speed for 2-3 minutes or until smooth. Make sure to stop the mixer once or twice to scrape down the sides of the bowl, making sure everything is incorporated well. Add in the vanilla and salt, mix another minute, then scrape down the sides of the bowl again.
  2. Sweeten the frosting: Add in the powdered sugar and mix on low until the sugar is absorbed by the butter/cream cheese mixture. You can stir it by hand as well. Just take it slow to prevent the powdered sugar from flying out of the bowl. Once it&rsquos stirred in, increase the speed to medium-high, mixing for about 2-3 minutes or until the frosting is smooth (don&rsquot forget to stop the mixer halfway through to scrape down the sides).
  3. Taste and adjust: Taste the frosting and test the consistency. If it appears too thick, you can add in the whole milk to lighten it up. Simply add 2 tablespoons and beat well.

1.Pre heat the oven to 180c

2.Place the sugar and the butter in a large bowl. Using an electric mixer beat the butter mix for a couple of minutes till light and fluffy. Add the flour, bicarbonate of soda, vanilla and egg and combine. Fold in the peanut butter, banana and chocolate.

3. Place the mixture in either one large or 4 small heavy based oven proof pans (or a baking tray is fine too for a rectangle cake). Bake for about 15 minutes till golden, leave to cool slightly and sprinkle with sea salt. Serve with ice cream.


For the crust:

Preheat the oven to 350 degrees F.

Combine the cookie crumbs, melted butter, and sugar in a bowl. Mix to combine. Then, press the cookie mixture evenly into a 9-inch pie pan.

Bake until firm, about 5 minutes. Set aside while you make the filling.

For the pie:

Combine the cream cheese, ¾ cup confectioners’ sugar, and creamy peanut butter in a bowl. Beat with a hand mixer until light and fluffy, about 5 minutes. Whip the cream with the remaining confectioners’ sugar and vanilla extract to stiff peaks. Fold the whipped cream into the peanut butter and cream cheese mixture. Spread evenly in the cooled pie shell, and freeze for at least 4 hours. Drizzle chocolate fudge sauce over the pie before slicing and serving.



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