Crunchy Peanut Butter Chocolate Tart

Name: How to cook Crunchy Peanut Butter Chocolate Tart - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 9-inch (23cm) tart
Cuisine: Us

Introduce

Chef :

Spoonful Passion

Crunchy Peanut Butter Chocolate Tart

This peanut butter chocolate tart has a resemblance to those little peanut butter cups. It has creamy peanut butter filling covered in chocolate ganache. Here we have an added crunch from the easy-peasy biscuit crust on the bottom.

Ingredient

Food ration :

9-inch (23cm) tart

200 g (2 cups)

graham cracker or digestive biscuit crumbs

113 g (1/2 cup)

unsalted butter

200 g (1 cup)

dark or semi-sweet chocolate chips

200 g (3/4 cup)

smooth or crunchy peanut butter

100 g (1/2 cup)

white chocolate chips

100 g (1/2 cup)

heavy whipping cream

Cooking instructions

* Step 1

Https://youtu.be/QVFZ5RiqFJ0

* Step 2

Melt butter and (50 g) chocolate on a double-boiler or with a microwave. Pour into biscuit crumbs and mix well.

* Step 3

Transfer mixture into a loose removable bottom tart pan. Press firmly onto the bottom of pan, creating a packed even layer. I like to use the back of spoon for pressing. Cover and freeze it for 30 minutes.

* Step 4

Melt peanut butter and white chocolate on a double-boiler or with a microwave.

* Step 5

Mix well then pour onto the chilled crust base. Spread evenly with an offset spatula. Cover and freeze it for 30 minutes.

* Step 6

Heat heavy cream over medium-low heat just until it starts to simmer with bubbles on the sides (not boiling). Pour onto (200 g) chocolate and let it sit for 3 minutes to soften.

* Step 7

Slowly stir until well combined. If chocolate has not fully melted, heat it for 30 seconds on a double-boiler.

* Step 8

Pour ganache onto the chilled peanut butter layer. Spread evenly with an offset spatula. Sprinkle toffee bits as a topping (if using). Cover and refrigerate (not freeze this time) for at least 2 hours before serving.