Ingredients: |
Ingredients: Crust
1/2 c All Purpose Flour
1/2 tsp Baking Soda, pinch of salt
1/4 c packed Light Brown Sugar
2 tbsp Sugar, 4 tbsp unsalted Butter- cut up
1/2 c Creamy Peanut Butter, 1/2 Large Egg
1/4 Vanilla Extract
Peanut- Butter Mouse
7 tbsp Cream Cheese, 1/2 c Creamy Peanut-Butter
1/4 c Sugar, 1 tsp Vanilla Extract
3/4 c Whipping Cream- slightly beaten
Chocolate Ganache
3 oz Milk Chocolate, 1 1/2 oz Bittersweet Chocolate
1/3 c Heavy Cream, 1/4 tsp Vanilla Extract
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Directions: |
Directions: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 egg and vanilla until incorporated. Add the flour mixture until mixed together. Scrape the dough into bowl. Cover and refrigerate at least 1 hour or over night.
Heat oven to 375º. Press the dough evenly into 9 inch tart pan. Bake until golden brown, 10-12 minutes. Cool.
Make peanut butter mousse: In a mixing bowl on medium speed beat cream cheese, peanut butter and sugar until uniform in color. On low speed, add vanilla. Beat in 1/4 c of whipping cream just until combined. With a rubber spatula, fold in remaining cream. Scrape the mousse into tart shell and smooth the surface so it is level. Refrigerate.
Make ganache: Break up chocolate 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 chocolate. Process until smooth. Add vanilla and pulse few times to incorporate. Pour ganache into bowl and let cool to room temperature. Pour the ganache over peanut butter moose in a circular motion, spread to edges. Refrigerate for 2 hours until set. |
This recipe for Katie's Chocolate Peanut-Butter Mouse Tart is from