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.
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
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