I love the combination of peanut butter and chocolate any time of year, but when the warmer weather rolls around, I don’t want to be a slave to the stove. This recipe requires very little oven and stove time and results in a decadent slice. I prefer dark chocolate to cut the sweetness of the filling, but if you are a Reese’s fan, by all means, use milk chocolate. For the chocolate cookie crumbs, I normally use Famous Chocolate Wafers for crusts but couldn’t find them. So, I scraped out the center of Oreos and used the cookie halves instead, about 18 or so full cookies.
Makes one 9-inch tart
Chocolate Cookie Crumb Crust
- 1 ½ cups (170 grams) chocolate cookie crumbs
- 6 tablespoons (84 grams) unsalted butter, melted
- Pinch of salt
Peanut Butter Mousse Filling
- ½ cup (127 grams) creamy peanut butter
- 4 ounces (113 grams) cream cheese, softened
- ½ cup plus 2 tablespoons (43 grams) confectioners’ sugar, divided
- 1 cup (231 grams) cold heavy cream
- 4 ounces (85 grams) 70% bittersweet chocolate, chopped
- 1/2 cup (77 grams) heavy cream
- 1 tablespoon corn syrup
- 1/3 cup (50 grams) salted peanuts, chopped
Make the Crust
- Preheat the oven to 350˚F.
- In a mixing bowl, add the cookie crumbs, salt and butter, and stir until the crumbs are evenly coated. Press as evenly as possible into a 9-inch tart pan on the bottoms and up the sides. Bake for 8 to 10 minutes or until set. Allow to cool completely on a wire rack.
Make the Peanut Butter Mousse
- In a medium mixing bowl, add the peanut butter and cream cheese and beat with a handheld mixer on medium speed to incorporate.
- Add ½ cup of the confectioners’ sugar and mix until smooth.
- In a separate bowl, whip the heavy cream until soft peaks form. Add the remaining 2 tablespoons of confectioners’ sugar and whip until firm peaks.
- Mix about 1/3 of the whipped cream into the peanut butter mixture to lighten. Then gently fold in the balance of whipped cream. Pour into the cooled crust, even out as best as possible and refrigerate while making the ganache.
Make the Ganache and Decorate
- In a small saucepan over medium heat or in a microwave, heat the cream to a simmer.
- Set the chopped chocolate in a mixing bowl and pour the cream on top, letting it sit for about 1 minute. Then whisk to combine. The mixture should be glossy and smooth.
- Remove the tart from the refrigerator and top with the ganache, smoothing it to the sides but leaving about 1/8 to 1/4 inch border around the crust so it doesn’t drip over. Sprinkle the edges with chopped peanuts and refrigerate at least one hour or until set. Serve cold and the tart can keep in the refrigerator, covered, for up to 5 days.