Here is the recipe for the show stopping, yet easy, Peanut Butter Tart with Chocolate Ganache I made and posted about earlier today...it's like your favorite peanut butter chocolate candy, but the adult version. Don't tell her, lol, but I made a few changes to Alex Guarnaschelli's peanut butter bar recipe from her new, fabulous, cookbook, "Cook with Me". Here is the recipe:
Makes 16 slices.
Preheat oven to 350.
Position rack in center of oven.
Grease a 9" fluted tart pan with removable bottom with 1 TBS melted unsalted butter. If you do not have a tart pan, you can use a springform pan.
Crust
7 TBS unsalted butter, melted
2 cups crushed Oreo® Thins, finely ground
1/2 tsp ground cinnamon
Brush tart pan with 1 TBS of melted butter using rubber brush to get into all the crevices (or you can use a plastic baggie to do the same thing, but it takes more time). Mix the additional 7 TBS melted butter with the Oreo crumbs and cinnamon until incorporated. Press into greased tart pan. Using bottom of measuring cup, press firmly.
Bake for 15 minutes. Remove and place on rack to cool completely.
Peanut Butter Filling
12 oz full-fat cream cheese (1 1 /2 bricks) – room temperature
¼ cup full-fat sour cream
2 eggs plus 1 egg yolk
½ cup sugar
1 cup smooth peanut butter (I prefer Jiff)
Using a stand mixer with paddle attachment, place cream cheese and sugar together and beat on medium until smooth, approx. 2 minutes.
Add eggs and peanut butter. Beat on medium – high until all incorporated and smooth. There should not be any pieces of cream cheese in batter.
Place filling onto cooled Oreo® crust.
Place in 350 preheated oven and bake for another 12 – 15 minutes, or until the tart’s center isn’t jiggly when you gently shake the pan. Remove from oven and set aside on a rack to cool completely before spreading the chocolate ganache on top, from 30 minutes to an hour or so.
Chocolate Ganache Top
¾ cup heavy whipping cream
5 ¼ oz finely chopped chocolate (you can use dark chocolate or semi-sweet…or a mix of the two)
Now I like my chocolate a little thicker on top, so I increased the ganache. You can use less for just a nice glaze over the top and save the rest in refrigerator for future use (ice cream topping?). Don’t let the word “ganache” scare you…it’s really quite easy.
Using a small-ish saucepan, heat up cream until it just simmers on simmer. Place the chopped chocolate in a heat proof bowl directly on top of the saucepan, not allowing the cream to touch the bottom of the bowl. Stir the chocolate from time to time as it melts. When the cream is warm and the chocolate is somewhat melted, remove it from the heat and stir until it is blended. If the cream and chocolate are similar temperatures, the ganache will be glossier. Using an offset spatula if you have one, spread the cooled ganache over the peanut butter layer in the pan and refrigerate until the chocolate is firm, at least 2 hours.
NOTES:
1. To remove from tart pan: Take a large can of soup or tomatoes and place the tart over the can. The outside tart ring will drop to the counter and you can place your tart onto your serving dish.
2. If using a springform pan, heat water and run paring knife under it before lightly running it between tart and side of pan. Unlock the springform circle and place on serving dish.
If you would like to make a decoration on the top, you can melt some white chocolate and swirl it on the cooled chocolate layer.
For an extra little jen a seis quoi (a little something special), using your hands, lightly sprinkle MALDON French Flaked Sea Salt on the tart only after it’s cooled a bit. Do not add when still warm or it will fall into the chocolate…just a little goes a long way…and it adds a little glisten
