Recipe
Dessert
Peanut Butter Chocolate Tart
Primary Media
Description
Just one bite of this delightfully rich cheesecake dessert, and your guests will know how much they're loved.
Servings and Ingredients
Ingredients
Serves 12
Quantity | Ingredient | Add |
---|---|---|
Crust | ||
1 ¼ c. finely crushed Hy-Vee graham crackers (about 21 squares) | ||
1 c. Hy-Vee roasted salted peanuts | ||
⅓ c. Hy-Vee granulated sugar | ||
½ c. Hy-Vee unsalted butter, melted | ||
Ganache | ||
6 oz. bittersweet chocolate, chopped | ||
½ c. Hy-Vee heavy whipping cream | ||
Filling | ||
1 c. Hy-Vee creamy peanut butter | ||
1 (8 oz) pkg Hy-Vee cream cheese, softened | ||
1 ¼ c. Hy-Vee powdered sugar | ||
¼ c. Hy-Vee heavy whipping cream | ||
Peanuts, for garnish | ||
Marshmallow Creme Blossoms, for garnish |
Directions
- Preheat oven to 350 degrees.
- In a food processor, combine crushed crackers, peanuts and granulated sugar. Cover and pulse to form fine crumbs. Add melted butter; cover and pulse to combine. Press onto the bottom and up the sides of a 9-inch tart pan with a removable bottom.
- Bake for 8 to 10 minutes or until crust is light brown. Cool on a wire rack.
- For ganache, place chocolate in a medium bowl. In a small saucepan, bring heavy whipping cream just to boiling over medium-high heat. Remove from heat; pour over chocolate in bowl (do not stir). Let stand for 5 minutes. Stir until smooth. Cool on a wire rack.
- For filling, place peanut butter and cream cheese in a medium mixing bowl. Beat with an electric mixer on medium speed until smooth. Gradually add powdered sugar; beat until smooth. Add cream; continue beating until smooth.
- Add filling to crust, spreading evenly. Spread ganache over top. Cover and refrigerate for 2 to 24 hours.
- Just before serving, sprinkle additional peanuts and pipe small mound of Marshmallow Creme Blossoms on top. Use a torch to lightly toast blossoms. To serve, cut tart into wedges.
- Marshmallow Creme Blossoms: In a 2-quart top of a double boiler, combine 1/2 cup Hy-Vee granulated sugar, 2 tablespoons water, 1 egg white and 1/8 teaspoon cream of tartar. Place top pan over simmering water. Cook, beating constantly with an electric mixer on high for 10 minutes, or until an instant-read thermometer registers 160 degrees. Remove top pan from heat; add 1/3 cup marshmallow creme and 1/2 teaspoon Hy-Vee vanilla extract. Beat about 1 minute more or until mixture is fluffy and holds soft peaks. Spoon into pastry bag fitted with plain pastry tip.
Nutrition facts
Servings
570 Calories per serving
Amounts Per Serving
- Total Fat: 39g
- Cholesterol: 60mg
- Sodium: 250mg
- Total Carbohydrates: 53g
- Protein: 9g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 0%
0%
Iron 8%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Holiday 2016.