CHOCOLATE PEANUT BUTTER MOUSSE TARTS
We love the flavors of chocolate and peanut butter and this tart gives us the best of both. This is fun for the whole family to make. If you make it in a tart pan, it's an upscale dessert. If you make it in a pizza pan, it's a great dessert for a pizza meal! -Susan Marshall, Colorado Springs, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 tarts.
Number Of Ingredients 18
Steps:
- In a small bowl, combine butter and peanut butter. In a food processor, combine the flour, brown sugar, salt and baking powder; cover and process until blended. Add butter mixture; cover and pulse until mixture resembles coarse crumbs., While processing, gradually add water and vanilla just until moist crumbs form. Press onto the bottom and up the sides of six ungreased 4-in. fluted tart pans with removable bottoms. Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over the bottoms of crusts. Refrigerate., In a small bowl, beat the cream cheese, peanut butter, sugar and vanilla until fluffy. Spread into crusts., For topping, in a microwave, melt 1/2 cup chocolate chips; stir until smooth. Drizzle over tarts. Sprinkle remaining chocolate chips and peanuts over tops. Refrigerate for at least 2 hours before serving.
Nutrition Facts :
NUTTER BUTTER PEANUT BUTTER MOUSSE TART
For the Peanut butter lover. De-lish! Crunchy cookie crust with a thin layer ganache, peanut butter mousse, pecans and more ganache. Mmmm!
Provided by Baking 247
Categories Tarts
Time 45m
Yield 1 Tart, 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine crust ingredients and press into 8" tart pan. Bake 350*, 15 minutes or till light brown.
- Bring cream to simmer, then pour over dark chocolate and let sit for a 3 minutes.
- Add vanilla and stir till well blended. Spread a thin layer on baked crust, (don't use all ganache save some for topping later). Place in freezer while preparing mousse.
- Using an electric mixer, beat peanut butter, sugar and course salt till well blended.
- With mixer running carefully add 1/4 cp. heavy cream. Add another 1/4 cp. heavy cream and beat just till blended.
- In a separate bowl beat remaining 1/2 cp. heavy cream, sugar and vanilla till peaks form. Fold into peanut butter mixture in three additions. Spread Mousse on ganache layered crust and top with pecan pieces and drizzle ganache over top. You can eat at once or freeze till ready to use.
Nutrition Facts : Calories 530.2, Fat 49.4, SaturatedFat 24.8, Cholesterol 91.6, Sodium 212.9, Carbohydrate 23.2, Fiber 4.3, Sugar 15, Protein 7.8
CHOCOLATE PEANUT BUTTER MOUSSE TART
This sounds so good, I was ready to eat the recipe right out of my Ladies Home Journal! Looks like it takes a fair amount of effort, but I bet it pays off! Please tell me how this one tastes! Prep time does not include chilling and standing time.
Provided by ChipotleChick
Categories Dessert
Time 32m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Make Crust: In a small bowl, sift together flour, baking soda, and salt, then whisk to mix evenly.
- In a food processor, pulse the sugars until very fine.
- With the motor running, add the butter, then the peanut butter, and process until smooth and creamy.
- Add the egg and vanilla until incorporated.
- Add the flour mixture until mixed together.
- Scrape the dough into a bowl.
- Cover and refrigerate at least 1 hour or overnight.
- Heat oven to 375.
- Press the dough evenly into a 9 inch tart pan.
- Bake until golden brown, 10-12 minutes.
- Cool.
- Make Peanut Butter Mousse: In a mixer bowl on medium speed beat cream cheese, peanut butter and sugar until uniform in color.
- On low speed, add vanilla.
- Beat in 1/4 cup of the whipped cream just until combined.
- With a rubber spatula, fold in remaining cream.
- Scrape the mousse into the tart shell and smooth the surface so that it is level.
- Refrigerate.
- Make ganache: Meanwhile, break up chocolates into the bowl of a food processor.
- Pulse until finely ground.
- In a small saucepan, bring cream to a boil.
- With the motor running, immediately pour hot cream through the feed tube onto the chocolate.
- Process until smooth.
- Add vanilla and pulse a few times to incorporate.
- Pour the ganache into a bowl and let cool to room temperature.
- Pour the ganache over peanut butter mousse in a circular motion.
- Spread to the edges.
- Refrigerate at least 2 hours to set before serving.
CARAMEL-PEANUT BUTTER MOUSSE TART
Categories Cake Milk/Cream Food Processor Dessert Bake Kid-Friendly Cream Cheese Peanut Chill Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 22
Steps:
- For crust:
- Mix flour and sugar in processor. Add butter; cut in using on/off turns until mixture resembles coarse meal. Add yolk, cream and vanilla; blend using on/off turns until dough begins to clump together. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes.
- Preheat oven to 350°F. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to 9-inch-diameter tart pan with removable bottom. Trim edges. Freeze crust 15 minutes. Line with foil. Fill with dried beans or pie weights. Bake until sides are set, about 10 minutes. Remove foil and beans; bake crust until golden, piercing with toothpick if crust bubbles, about 20 minutes more. Cool completely on rack.
- For filling:
- Combine 1/3 cup sugar, 3 tablespoons cream and butter in heavy small saucepan. Stir over medium heat until sugar dissolves and butter melts. Pour into medium bowl and cool to room temperature. Add cream cheese, peanut butter and vanilla to brown sugar mixture. Using electric mixer, beat until smooth. Whisk remaining 1/4 cup cream with remaining 2 tablespoons brown sugar in small bowl to stiff peaks; fold into peanut butter mixture. Spoon filling into tart shell; smooth top. Refrigerate until firm, about 1 hour.
- For topping:
- Stir first 4 ingredients and 2 tablespoons cream in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium; stir slowly until clip-on candy thermometer registers 222°F, about 8 minutes. Remove from heat. Add 2 tablespoons cream and nuts. Let stand just until cool, about 20 minutes. Spoon over filling. Chill until set, at least 2 hours or overnight.
- Remove pan sides from tart. Transfer tart to platter. Sprinkle white chocolate around edges, if desired.
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PEANUT BUTTER MOUSSE TARTS - THE LITTLE EPICUREAN
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Cuisine AmericanEstimated Reading Time 6 minsCategory DessertTotal Time 1 hr 20 mins
- In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, sugar, salt, and vanilla on medium speed. Mix until smooth. Scrape down the sides of the bowl as needed to ensure thorough mixing. Add the yolk and continue to mix on medium speed until incorporated. Add all the flour and mix on low speed until the dough is crumbly, about 30-45 seconds.
- Place chilled cream in a chilled bowl. Whip to medium peaks. Add peanut butter, confectioners sugar, and salt. Continue to whip to almost stiff peaks.
- Gently melt white chocolate over a bain-marie (double boiler). Alternatively, microwave white chocolate at half power for 10-15 second intervals until melted and smooth.
- Spread a thin layer of melted white chocolate in each cooled tart shell. Let sit at room temperature for a couple minutes until chocolate sets. Or place in the refrigerator for 5 minutes to speed up the process.
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