|July 4th 2009 will forever be etched in my mind. God Bless America and God Bless this Peanut Butter Tart. I received Wife of the Year because of this find. Guests come in from out of town and wa-la, a not good, but great pie makes its way to the fridge. Juliet brings one of my husbands all time faves (and doesn’t even realize it) and gladly shares the recipe. I have made it a couple times and it is amazing. The extra effort is worth it. If you have a chocolate/peanut butter fan, make this and you will have yourself a new BFF. Love ya Juliet!
Peanut Butter Tart
13 1/2 x 4 1/4 Tart Pan (or you can improvise and use what you have)
10 – Graham Whole Crackers broken into pieces
6 Tablespoons unsalted butter, melted
3 Oz. best quality milk chocolate and more for curls on top ( I just used milk chocolate chips)
1 3/4 cups Heavy Cream
3/4 cup creamy peanut butter
1/2 cup of Cream cheese
1/3 cup of Sweetened Condense Milk
1. Place graham crackers in the bowl of a food processor, and pulse until fine crumbs are formed. Transfer to a medium bowl, and add butter. Stir with a fork until thoroughly combined. Place crumbs in a 13 3/4-by-4 1/4-inch rectangular tart pan with a removable bottom. Press crumbs up the sides of the pan to form the edge of the tart and then evenly over the bottom of the pan. Place in the refrigerator while making the filling.
2. Fill a large bowl with ice and water. Finely chop chocolate, and place in a medium bowl. Place 1/2 cup cream in a small saucepan over medium heat, and bring to a boil. Pour over chopped chocolate, and set aside for 5 minutes to yield chocolate ganache. Whisk to combine. Set in ice bath until ganache is cool, whisking constantly. Once cool, remove from ice bath, and whisk until ganache is just thick enough to hold its shape; do not overbeat. Spread in the bottom of the prepared crust, and return to the refrigerator until set.
3. Combine peanut butter, cream cheese, and sweetened condensed milk in the bowl of a food processor; process until smooth. Transfer to a mixing bowl.
4. Whip 3/4 cup heavy cream to soft peaks. Add whipped cream to peanut butter mixture; whisk to combine.
5. Spoon mixture into prepared crust; return to the refrigerator for 2 hours or overnight. Remove tart from refrigerator, and transfer to a serving platter 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.