I had the worst craving for Reese’s Peanut Butter cups today. It was one of those really bad cravings too – you know, the ones that just won’t go away until you finally give in and feed it.
But with living in Wroclaw, I can’t just feed it . I don’t have that glorious option anymore of just running over to the 711 and buying myself shameful amounts of PB cups. Shame must be planned in advanced now.
No but really, you should see my suitcase in September– its got endless amounts of boxed KD, Aunt Jemimas and of course, my fav Reese’s Peanut Butter Cups. Watching me battle my suitcase space between food and clothes is always an entertaining sight. Food always wins, obviously . Who needs that winter coat when a bottle of Aunt J’s can keep you warm.
Ok enough with my rambling, it’s time we talk about this friken AMAZING Peanut Butter and Chocolate Tart.
You guys– It tastes exactly like a Reese’s PB cup—and by exactly I mean EXACTLY.
Peanut Butter and Chocolate Tart
A joy of baking recipe
1 1/2 cups (150 grams) chocolate wafer crumbs or Oreo Cookie crumbs
2 tablespoons (30 grams) granulated white sugar
6 tablespoons (85 grams) butter, melted
8 ounces (227 grams) cream cheese, room temperature
1 cup (240 ml) peanut butter, creamy or chunky
1 cup (115 grams) confectioners sugar(powdered or icing)
2 teaspoons pure vanilla extract
1/2 cup (120 ml) heavy whipping cream (double cream) (contains 36-40% butterfat)
4 ounces (120 grams) semi-sweet chocolate, coarsely chopped
1/4 cup (60 ml) heavy whipping cream (double cream) (contains 36-40% butterfat)
1 tablespoon (13 grams) unsalted butter, cut in small pieces
Chopped Salted Peanuts
Chocolate Crust: Preheat oven to 350 degrees F and place oven rack in the center of the oven. Have ready your tart pan.
In a large bowl, mix together the chocolate crumbs, sugar, and melted butter. Press onto the bottom and up the sides of the tart pan. Place in the preheated oven and bake for about 8 – 10 minutes or until firm. Remove from oven and place on a wire rack to cool.
Peanut Butter Filling: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese and peanut butter until well blended and smooth. Add the sugar and beat until fluffy. Scrape down the sides of the bowl and beat in the vanilla extract. In a clean bowl, beat the whipping cream until soft peaks form. With a rubber spatula, fold the whipped cream into the cream cheese mixture. Pour the filling over the cooled chocolate crust and smooth the top. Cover loosely and place in the refrigerator for 3-4 hours or until firm.
Ganache: Melt the chocolate, cream, and butter in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature and then spread the ganache over the peanut butter filling. Sprinkle with chopped peanuts or white chocolate flakes, if desired. Or you can get really fancy and garnish with PB cups cut in little pieces. Cover and place in the refrigerator for several hours or overnight. The Peanut Butter Tart will keep about one week in the refrigerator. Serve in small slices.
Serves about 12 people.
Peanut butter and chocolate loving friends, all hail.