Chocolate Peanut Butter Mousse Tart

Gosh it’s been awhile. Sorry for the hiatus. Though honestly, I doubt you noticed — just sayin 😉
I’ve been getting ready for ma big ole trip to Ireland. (No big deal.) I plan on eating all the lovely and unlovely foods it has to offer, i.e. blood pudding, gotta do it. If you’ve been there before, feel MOST free to shout out a recommendation. Trip plans are pretty loose.

On to the main event: In light of my brother’s recent birthday..

I made a tart!

Pie versus Tart? After fairly brief research, it seems like tarts are generally shallow, while a pie is deeper to hold more filling. Also, the fluted shape of the pan I used is meant for tarts. The sides meet the base at a 90 degree angle, rather than a pie pan, which is sloped.

He’s not a cake person. Nor a fruit person. Which kills the options by at least half. Chocolate-peanut butter, however, is an instant win — for both him and myself included; we’re devout Reeses’ cups fans. So. After heavy deliberation, I opted to go with the answer that was staring at me straight in the face since the very start..

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Chocolate graham cracker base. Peanut butter cream cheese mousse. Chocolate ganache. Roasted peanuts. Mwah.

The filling is largely cream cheese mixed with whipped cream and peanut butter. It actually balances out quite well, as the filling is not cloyingly sweet. The texture is also sooper creamy, thanks to the homemade whipped cream folded in, though obviously the peanut butter weighs it back down a tad. Nuts added for a salty crunch. Everyone loves ganache.

“Get in my belly” – Fat Bastard

OLYMPUS DIGITAL CAMERAThe filling also incorporates fine bits of chocolate and peanut, as well as a dash of cinnamon and nutmeg. Sounds a little out of place, perhaps, but I personally love the spices and wouldn’t leave them out. They add an element that’s maybe a bit hard to put your finger on 🙂

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And with whipped cream? F*&*! yeah.

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Chocolate Graham Cracker Crust
1 1/2 cups (1 1/2 sleeves) of chocolate graham crackers
6 tablespoons butter, melted
2 tablespoons sugar
1/2 teaspoon salt

Filling (made enough for 2 tarts)
1/2 cup salted peanuts, finely chopped
1/2 cup chocolate chips, chopped or processed
1 teaspoon sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup heavy cream
3/4 cup white sugar
6 oz. cream cheese, room temperature
3/4 cup creamy peanut butter (if using all natural, you will need to add extra white sugar to taste — I used another 1 cup)
2 tablespoons milk (I used almond)

Ganache Topping
1/4 cup heavy cream
4 oz. bittersweet chocolate, finely chopped
1/2 cup  salted peanuts, finely chopped

Crust Prep:
Stir all ingredients together in a bowl with a fork.

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Pour into tart pan with removable base and use your hands to press in firmly all around.
Bake 350 degrees for 8-10 minutes. Let cool

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Filling Prep:
In a small bowl combine 1/2 cup of the chopped peanuts, chopped chocolate chips, 3/4 cup sugar, cinnamon and nutmeg. Toss with a fork to mix and set aside.

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In a stand mixer fitted with the whisk attachment, whip 2 cups of the cream until it shows soft peaks. Add ¼ cup of confectioners’ sugar and whip until it holds medium-firm peaks. Scrape the cream into a separate bowl.

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Replace the whisk with the paddle attachment, and beat the cream cheese with the remaining 1 cup of confectioners’ sugar on medium speed until smooth. Add peanut butter, extra sugar if using all natural pb, and milk, and beat until combined.

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Using a rubber spatula, add 1/4 of the whipped cream.

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Stir in the chocolate-peanut mixture, then fold in the remaining whipped cream.

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Scrape it into the crust, smoothing the top. Refrigerate covered for at least 4 hours or overnight.

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Ganache Prep:
Bring the 1/4 cup of cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, stir together until smooth.

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Spread the ganache evenly over the mousse, and scatter peanuts on the top.

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Let chill again in the fridge before serving, at least 30 minutes.

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