PEANUT BUTTER CREAM TART

By gaster16

Ingredients

• Crust:
• 1-1/2 cups finely ground chocolate wafter cookies (about 24)
• 5 tablespoons unsalted butter melted
• Filling:
• 6 oz. cream cheese at room temperature
• 3/4 cup creamy peanut butter room temperature
• 1 cup chilled whipping cream
• 1/2 cup plus 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 oz. semi-sweet chocolate chopped

Preparation

Step 1

Crust:

Preheat oven to 325 degrees. Butter 9” tart pan with removable bottom. Mix cookie crumbs and butter in medium bowl until moist clumps form. Press mixture onto bottom and up sides of prepared tart pan. Bake until set, about 10 minutes. Cool completely.

Filling:

Beat cream cheese and peanut butter in large bowl until smooth. Using dry beaters, beat cream, powdered sugar and vanilla to soft peaks form in another bowl. Whisk half whipped cream mixture into peanut butter mixture. Fold in remaining whipped cream mixture. Transfer 3 tablespoons filling to small bowl and reserve. Spread remaining filling in crust. Melt chocolate in double boiler set over simmering water. Whisk in reserved 3 tablespoons filling. Immediately transfer chocolate mixture to pastry bag fitted with 1/8” plain tip. Pipe chocolate mixture in spiral atop filling. Using small sharp knife, begin at center and draw tip of knife toward edge of tart pan. Move knife over 2” begin at edge and draw tip of knife toward center. Repeat to form web pattern. Chill until cold.