No Bake Chocolate Peanut Butter Tart

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No Bake Chocolate Peanut Butter Tart

This tart makes a quick dessert that needs no oven. You can whip it up in no time and it uses every day ingredients that you probably already have, not that I am a stickler for that…. but sometimes it’s nice.

It also goes a long long way because you only need a small slice. Who doesn’t love a No Bake Chocolate Peanut Butter Tart for dessert……come on are you serious?

This weekend is Mothers Day. Although I lost my Mother to Breast Cancer almost 16 years ago, Mothers Day is important to me. It has nothing to do with being a Mother myself, but it has everything to do with the fact that Mothers are the people that nurture the world.

Women are to be celebrated. Most of us would be nothing with out the support, love and unwavering care of a Mother, Grandmother, sister, Aunty or woman friend. <3 <3 <3 <3.

Make this for one of those beauties. MMm Chocolate Peanut Butter Tart

I don’t think it’s about the presents or the lunches and dinners. Talking to and hugging your “woman” and making her feel valued for all the unpaid work ( worry) and care she provides is better than any material thing.

I am not going to tell you this is health food because it isn’t, but it is very more-ish and it has lots of texture. Keep it in the fridge till you need it then whip it out and surprise someone. It can be cut into about 14 or even 16 small slices. The perfect Tart…..

No Bake Chocolate Peanut Butter Tart

This is not a sweet tart but it is rich. Use a dark chocolate it will make ALL the difference for this tart. Whip the peanut butter cheesecake filling to make a light airy centre.

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Prep Time 15 mins

Total Time 15 mins

Cuisine dessert

Servings 12

Ingredients

  

• 250 gm Granita Biscuits or Graham Crackers
• 60 gm cocoa powder dark, 3 tablespoons
• 125 gm butter melted

Filling

• 250 gm cream cheese softened
• 250 gm crunchy peanut butter 1 cup
• 60 gm butter softened
• 120 gm icing sugar or confectioners
• 1 teaspoon vanilla extract

Ganache

• 200 gm dark chocolate chopped - 70%
• 100 ml cream
• 1/2 cup roasted peanuts chopped

Instructions

 

• You'll need a tart case with a removable base 23 cm / 10 inch or a shallot cake tin with a removable bottom Put the biscuits and the cocoa into a food processor and blitz till broken down into fine crumbs. Add the butter blitz again and scrape down the sides before giving it one more blast (The crumbs should stick together when squeezed). Pour into the tin and press up the sides first. ( If using a cake tin then halfway up). Then finish flattening the bottom. I use a soup spoon. Pop into the fridge while you make the filling
• Put the softened cream cheese, butter, sugar (sifted if lumpy), vanilla and peanut butter into the bowl of a mixer and whip it till it is light and airy. Spread it into your crust and put back into the fridge
• Put the cream into a jug and microwave till nice and war ( not boiling) and then stir in the chocolate till melted. Alternatively you can put the lot over a double boiler on a stovetop and stir melting gently.
• Spread the slightly cooled chocolate over the peanut butter filling and then finish with some roasted chopped peanuts. these can even be salted if you like.

Notes

Use a spoon to flatten down the crumbs
Make the sides first and then you wont run out of crumbs here.
If using a springform just push the crumbs 1/2 way up the sides.
Even off the sides nicely now before you fill.
I mix mine with a mixer and not in a food process because it gets lighter and airier in a mixer and the crunchy peanut butter pieces stay whole and crunchy

In loving memory of Marnie, who adored dessert xxx

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