Peanut Butter Cup Tart with Chocolate Cookie Crust

Prep Time
30 min
Cook Time
1 hr 15 min
Servings
makes one 9 inch tart, so you do the math
Peanut Butter Cup Tart with Chocolate Cookie Crust

THIS IS A PEANUT BUTTER CUP IN THE SIZE YOU ALWAYS WANTED BUT WERE TOO ASHAMED TO ASK FOR DON'T WORRY YOU'RE NOT ALONE THERE ARE MILLIONS OF US OUT THERE PEANUT BUTTER CUP JUNKIES RISE UP 

Ingredients
Chocolate Cookie Crust
1 1/2 cups chocolate wafer or sugar cookie crumbs (yeah, just throw cookies in a blender or food processor)
1/2 teaspoon salt
6 tablespoons non dairy butter
Peanut Butter Filling
1 1/4 cup chunky peanut butter
5 tablespoons non dairy butter, softened
3/4 cup powdered sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons almond or coconut milk, or more if needed
1 1/2 teaspoons vanilla extract
Chocolate Ganache Topping
5 ounces semisweet chocolate, chopped up (about 1 cup)
1/2 cup full fat coconut milk
1 tablespoon coconut oil or non dairy butter
1 tablespoon agave or maple syrup
3/4 cup chopped roasted, salted peanuts to sprinkle over
Directions

Warm up the oven to 350 degrees.

To make the crust, mix up the cookie crumbs and salt in a medium bowl. Drizzle in the melted butter and stir it up until all those crumbs are coated and shiny and hell, you'll see. Sprinkle that mixture all over the bottom of your 9 inch tart pan and up the sides. Use the bottom of a glass or measuring cup to press that shit together to form an even crust and edges. You know what a fucking crust should look like. Place that in the oven and bake it for 8-10 minutes so it can firm up and then take it out and let it cool completely before you make the filling.

To make the peanut butter filling, beat together the peanut butter and softened butter in a stand mixture with a paddle attachment or your hand mixers until everything is all mixed together. Add the powdered sugar, salt, nutmeg, and beat them together until it kinda looks like a paste. Add the milk and vanilla extract and keep beating until it looks smooth, about 1 minute. Depending on your peanut butter it might still look kinda dry so add some more milk a tablespoon at a time if its not looking smooth. You'll know if you need to do this shit so don't sit there guessing. When the filling is lookin right, spread it evenly over the cooled cookie crust and smooth out the top. Boom, all most done.

To make the ganache, warm up the milk on the stovetop or in the microwave until it feels like hot tea. In a medium heat safe bowl add the chopped chocolate and coconut oil. Pour over the hot milk and let it sit for one minute. Slowly start whisking together the melting chocolate, milk, and oil until all the chocolate has melted and everything is combined. Pour in the agave and stir that shit again. Pour the ganache over the peanut butter filling and either using a spoon or by tilting the tart pan, make sure everything is covered in ganache and it's all even and smooth.  Sprinkle the chopped peanuts over the sides of the tart and stick that shit in the fridge for at least an hour to firm up before serving.

You can def make this ahead of time, just keep it in the fridge.

this recipe is from Ali Tila's new book 101 Epic Dishes with her husband Jet Tila. Listen to our episode of Forked Up with Ali HERE

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