Taste Perfection with this Peanut Butter & Chocolate Tart
Don’t be intimidated by the recipe. Even though it has several parts, it’s really very easy and straight forward. The shortbread crust is not as sweet as a regular graham cracker crust. Use a food processor or rolling pin to make crumbs from the cookies and you’re well on your way to a delicious tart.
Since the only part of the tart that needs to be baked is the crust, it’s perfect for dessert when you’re entertaining a crowd – it’s not hogging the oven. It’s also a great dessert to make ahead of time and have ready to go a day or two in advance.
The tough part of this dessert is remembering that you really should share it when you’re done. It’s so good, you’ll be tempted to keep it all for yourself!
Ingredients
Crust
2 5.3-ounce (150 gram) Walker’s shortbread cookie packages (to yield 1 3/4 to 2 cups shortbread cookie crumbs)
2 tablespoons granulated sugar
1/4 teaspoon coarse or kosher Morton salt
3 tablespoons unsalted Land-o-Lake’s butter, melted
Filling
1/2 cup (4 ounces or 115 grams) Land-o-Lake’s cream cheese, softened
2 tablespoons (1 ounce or 30 grams) unsalted Land-o-Lake’s butter, softened
1/3 cup (40 grams) powdered or confectioners’ sugar
1/2 cup (130 grams) Skippy’s creamy peanut butter
1/4 teaspoon coarse or kosher Morton salt
1/2 teaspoon Tones vanilla extract
Topping
1 cup (about 6 ounces or 170 grams) Hershey’s semisweet chocolate chips
A pinch of salt
1/2 cup (120 ml) heavy cream
Flaky sea salt, to finish (optional)
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