Peanut Butter Tart With Chocolate Crust Recipes

CHOCOLATE PEANUT BUTTER PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
• For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
• Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

PEANUT BUTTER TART

Steps:

• Crust: Pulse graham crackers in a food processor until fine crumbs form. Add butter and pulse until mixture resembles wet sand. Press mixture into bottom and up sides of a 13 3/4-by-4 1/4-inch rectangular tart pan with removable bottom. Refrigerate while making filling.
• Filling: Prepare an ice-water bath. Place chocolate in a medium bowl. In a small saucepan, bring 1/2 cup cream to a boil over medium heat. Pour over chocolate and let stand 5 minutes. Whisk to combine. Set in ice-water bath until ganache is cool, whisking constantly. Once cool, remove from ice-water bath, and whisk until ganache is just thick enough to hold its shape; do not overbeat. Spread in bottom of prepared crust; refrigerate until set, 30 minutes.
• Process peanut butter, cream cheese, and condensed milk in food processor until smooth. Transfer to a bowl.
• Whip 3/4 cup cream to soft peaks. Add whipped cream to peanut butter mixture; whisk to combine.
• Spoon mixture into prepared crust; refrigerate 2 hours and up to overnight. Remove tart from refrigerator 10 minutes before serving. Whip remaining 1/2 cup cream. Top tart with dollops of whipped cream. Use a vegetable peeler to make chocolate curls for garnish.

CHOCOLATE COOKIE CRUST PEANUT BUTTER PIE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Crush cookies into crumbs, setting aside some crumbs for garnish.
• Add crushed cookies into a bowl and mix with melted butter.
• Pour crumbs into pie dish and pat down to form a crust.
• Bake crust for 5 minutes or until set.
• In a bowl mix the cream cheese and peanut butter until smooth.
• Add in the whipped cream and powdered sugar, mix again until smooth.
• Pour mixture over crust and smooth out the top.
• Refrigerate or freeze until set, about 1 hour.
• Sprinkle the top with remaining cookie crumbs.
• Slice and serve.
• Enjoy!

PEANUT BUTTER CUP TART WITH CHOCOLATE COOKIE CRUST

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• To make the crust, in a medium bowl, mix the chocolate wafer cookie crumbs and salt. Add the melted butter and mix until the cookie crumbs are well coated. Sprinkle the cookie crumb mixture in a 9-inch (23-cm) tart pan, with a little extra around the base of the sides. Press the crumbs on the bottom and sides of the pan using the heel of your hand or a tart tamper. Make sure the crust is as even in thickness as possible. Blind bake the crust for 8 to 10 minutes, then place it on a wire rack and allow it to cool completely. (Blind baking means to partially or fully cook a pie or tart crust that has a filling that is cooked for only a short period of time or not at all.)
• To make the peanut butter filling, in a stand mixer fitted with the paddle attachment, beat the peanut butter and softened butter until well mixed. Add the confectioners' sugar, salt and nutmeg and mix to combine. Next, add the milk and vanilla extract and beat until smooth, about 1 minute. Fill the cooled crust with the peanut butter filling, leveling it with an offset spatula. The crust should extend above the filling slightly to leave space for the chocolate ganache topping.
• To make the chocolate ganache topping, melt the chocolate in a heatproof bowl set over a saucepan of simmering water or a double boiler. Whisk in the heavy cream until smooth. Add the butter and corn syrup and whisk until the butter is melted and the chocolate mixture is smooth. Pour the chocolate mixture on top of the tart, moving the tart in a tilting motion so the chocolate runs to the sides and covers the entire top of the tart. Garnish the edges of the tart with the chopped peanuts. Refrigerate the tart for at least 1 hour and serve chilled. The tart can be made 1 day ahead and stored, covered, in the refrigerator.

CHOCOLATE PEANUT BUTTER PIE

Steps:

• In a medium, microwave-safe bowl, combine butter and peanut butter. Heat in the microwave until soft; mix well. Gradually stir in confectioners' sugar until the mixture resembles a soft dough. Spread mixture into 2 pie crusts.
• In a small bowl, mix the milk with the instant pudding. Pour over the peanut butter mixture in each crust. Chill until firm.
• Top pies with whipped topping when ready to serve.

PEANUT BUTTER TART WITH CHOCOLATE CRUST

Steps:

• Preheat oven to 350 degrees. Place cookies in a food processor, and process until finely ground (you should have 1 3/4 cups); add butter, and pulse until moistened. Transfer crumb mixture to a 9-inch removable-bottom tart pan. Press firmly into the bottom and up the sides (use bottom of a dry measuring cup to help). Bake until fragrant and set, 15 to 20 minutes; let cool completely. Wipe food processor clean, and reserve.
• Place 1/4 cup cold water in a small saucepan; sprinkle with gelatin. Set aside to soften, 5 to 10 minutes.
• In food processor, combine sugar and peanut butter; process until smooth. Add cream; process until mixture is light and holds soft peaks, scraping down sides of bowl as necessary.
• Heat softened gelatin over very low heat, stirring, just until dissolved. Add to peanut-butter mixture in food processor; blend to combine. Transfer filling to cooled crust, and smooth top. Sprinkle with peanuts, and chill until set, at least 2 hours and up to 3 days.

PEANUT BUTTER CHOCOLATE TART

Steps:

• In a food processor, place the wafers, peanut butter chips and sugar; cover and process until finely crushed. Stir in melted butter. Press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Refrigerate for 30 minutes., For filling, in a large bowl, beat peanut butter, butter and cream cheese until fluffy. Add the confectioners' sugar, corn syrup and vanilla; beat until smooth. Pour into crust. Refrigerate while making ganache., Place chocolate chips in a small bowl. In a small saucepan, bring the cream, sugar and corn syrup just to a boil. Pour over chips; whisk until melted and smooth. Pour over filling. Sprinkle with peanuts. Refrigerate for at least 2 hours.

PEANUT BUTTER CREAM PIE WITH CHOCOLATE CRISPY CRUST

Steps:

• Make the crust: Use a double boiler to melt the 6 oz. of chocolate and butter over low heat.
• Remove from heat and stir until smooth.
• Gently fold in the rice cereal until it's completely coated. Then set it to the side until it cools to just warm and then stir in the mini chips.
• Press into a buttered 9 inch pie pan and chill for 30 minutes to set the chocolate.
• Prepare the filling: In a large bowl beat the cream cheese until fluffy. Beat in the condensed milk, peanut butter, and vanilla.
• In a medium bowl, beat the heavy cream until soft peaks form. Fold whipped cream into the peanut butter mixture.
• Pour into the pie crust.
• Make the topping: Use a double boiler to melt the milk chocolate over hot, not simmering water.
• Add the cream and stir until blended and smooth.
• Set aside to cool slightly, then drizzle the chocolate over the top of the pie.
• Refrigerate about 2 hours to set.

FROZEN PEANUT BUTTER PIE WITH CHOCOLATE CRUST

Steps:

• In a medium size bowl using a electric mixer, beat 1-3/4 cups whipping cream until very stiff peaks form; then refrigerate while making the rest of the pie.
• In another bowl, beat together the softened cream cheese, peanut butter, vanilla and 1 cup sugar until very smooth (about 5-6 minutes, the mixture will be thick).
• Gently FOLD in the whipped cream into the peanut butter mixture.
• Spoon the filling into prepared crust.
• Sprinkle the chopped chocolate bars over the peanut butter/cream filling.
• Place in the freezer until very firm (about 7 hours).