Tarta de Maní
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5
6 reviews
Excellent
Tarta de Maní
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Attention: you're about to prepare the easiest and the most delicious (Tarta de maní con Chocolate) Chocolate Peanut Butter Tart ever. Besides being practical, it also looks great in presentation and flavor, combining creamy peanut butter with decadent chocolate. Truly spectacular! 👌Serve it with a cup of hot coffee, and don't forget to check out our equally delicious fruit tart recipe.😉
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Ingredients
For the Chocolate Crust:
- 2 cups Oreo baking crumbs Oreo Thins (no need to remove the cream), Dewey's Brownie Crisp, or Nabisco Chocolate Wafers, finely ground
- 4 oz bittersweet chocolate , chopped such as Ghirardelli
- 4 tablespoons butter cut into 4 pieces, unsalted
For the Peanut Butter Filling:
- 1 cup peanut butter I use Jif, creamy
- 8 oz cream cheese at room temperature, full fat
- ½ cup granulated sugar
- ½ cup light brown sugar or granulated sugar
- 1 tablespoon vanilla extract
- 1 cup heavy cream cold
For the Chocolate Topping:
- 4 oz bittersweet chocolate , chopped
- ½ cup heavy cream
- ¼ cup roasted peanuts chopped, unsalted or salted
Instructions
For the Chocolate Cookie Crust:
- Preheat oven to 375°F. Melt butter in a bowl, then stir in chocolate chips until melted. Add crushed cookies and stir until evenly combined.
- Press evenly over the bottom and up the rim of a 10-inch tart pan with a removable bottom. Bake for 10 minutes, then cool.
For the Peanut Butter Filling:
- Beat cream cheese, peanut butter, sugars, and vanilla until smooth. In another bowl, whip cream until stiff peaks form.
- Fold whipped cream into the peanut butter mixture in thirds. Pour filling into cooled crust and refrigerate for 1 hour.
For the Chocolate Ganache Topping:
- Microwave chocolate and heavy cream in 20-second intervals until melted. Stir until smooth, then cool slightly. Spread over chilled filling and sprinkle with peanuts (optional). Refrigerate for three more hours.
- Run a knife around the crust and remove the ring. Cut into wedges and serve chilled.
Equipments used:
Notes
- How to Make Ahead
- You can prepare the chocolate peanut butter tart a day ahead and keep it in the fridge for up to 2 days. For the filling to be very creamy, remove the tart from the fridge and let it sit at room temperature for at least 30 minutes before serving.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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