How To Make Chocolate Peanut Butter Mousse Tart

Ingredients

For the peanut butter mousse

• 7 tablespoons cream cheese
• 1/2 cup peanut butter
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup heavy cream, softly whipped

For the milk chocolate ganache

• 3 ounces milk chocolate
• 2 ounces bittersweet  chocolate
• 1/3 cup heavy cream
• 1/8 teaspoon vanilla extract

Directions

Make the peanut butter mousse

1. In the bowl of a standing mixer, preferably fit with the whisk beater, beat the cream cheese, peanut butter, and sugar just until the mixture is uniform in color. Reduce the speed to low and add the vanilla. Beat in 1/4 cup of the whipped cream just until it is incorporated. With a large rubber spatula, fold in the rest of the whipped cream, mixing until the mixture is well blended but still airy.
2. Scrape the mousse into the sweet peanut butter cookie tart crust and smooth the surface so that it is level. (If the dough is rolled to the exact thickness specified, the filling and ganache amounts will be exact. If the dough is rolled a little thicker, there will be a little leftover filling and ganache.) Refrigerate the tart while preparing the ganache.

Make the ganache topping

1. Break the milk and bittersweet chocolates into several pieces and place in the bowl of a food processor fit with the metal blade. Process until the chocolate is very finely ground.
2. Bring the cream to a boil in a small saucepan over medium heat or in a heatproof glass measure in the microwave. With the food processor’s motor running, pour the hot cream through the feed tube into the chocolate mixture. Process until smooth, scraping the sides of the bowl once or twice, about 15 seconds. Add the vanilla and pulse a few times to incorporate it. Transfer the ganache to a bowl. Cool to room temperature.

Assemble the tart

1. Pour the ganache over the peanut butter mousse in a circular motion, being careful so that it does not land too heavily in any one spot and cause a depression in the mousse. Using a small metal spatula, start to spread the ganache to the edges of the pastry, then spread it evenly to cover the entire surface of the tart. If desired, make a spiral pattern by lightly pressing the spatula against the surface and running it from the outside of the tart to the center. Refrigerate the tart for at least 2 hours to set or up to 5 days. (You can wrap the tart well and freeze it for up to 3 months.)
2. Remove the tart from the refrigerator at least 15 minutes before serving. Unmold the tart and cut it with a sharp, thin-bladed knife, dipping it in hot water after each slice. It is as good lightly chilled as it is at room temperature.

Sweet Peanut Butter Cookie Tart Crust Recipe

Ingredients

• 1/2 cup (2.5 ounces) bleached all-purpose flour (dip and sweep method)
• 1/2 teaspoon baking soda
• 1/16 teaspoon salt (um, that’s a pinch)
• 1/4 cup packed light brown sugar
• 2 tablespoons sugar, preferably superfine
• 4 tablespoons (2 ounces) unsalted butter, cold, cut into 1-inch cubes
• 1/2 cup smooth peanut butter, preferably Jif, at room temperature
• 1/2 large egg (beat the egg lightly before measuring out half of it, which ought to weigh .8 ounce)
• 1/4 teaspoon vanilla extract

Directions

1. In a small bowl, whisk together the flour, baking soda, and salt.
2. If using a food processor: In a food processor with the metal blade, process the sugars for several minutes or until very fine. With the motor running, add the butter cubes. Add the peanut butter and process until smooth and creamy, about 10 seconds. With the motor running, add the egg and vanilla and process until incorporated. Scrape the sides of the bowl. Add the flour mixture and pulse just until incorporated.
If using an electric mixer: In a mixing bowl, beat the sugars until well mixed. Add the butter (you’ll need to softened it slightly) and peanut butter and beat for several minutes on medium-high speed until very smooth and creamy. Add the egg and vanilla and beat until incorporated, scraping the sides of the bowl. Reduce sped to low and gradually beat in the flour mixture just until incorporated.
3. Scrape the dough into a bowl and refrigerate for at least 1 hour or up to overnight.
4. Press the dough evenly into the tart pan. (It is a little more challenging, but faster and neater to roll the dough out between sheets of plastic wrap to about 1/16 to 1/8 inch thickness and 11 1/2 inches in diameter. Remove one piece of plastic, invert the dough into the tart pan, and gently ease the edge of the dough inside the pan so that the sharp top surface does not cut it off.) Use a piece of plastic wrap to gently and evenly press the dough into the pan, pressing it against the sides. If the dough softens and sticks, refrigerate it until the plastic wrap doesn’t stick. If the dough tears, simply press it together or use the scraps to press into any empty areas. Cover the tart pan with plastic wrap and refrigerate for at least 1 hour or up to 1 week. (You can wrap the unbaked crust well and freeze it for up to 3 months.)
5. Bake the tart shell, without weights, in a preheated 375°F (190°C) oven for 10 to 12 minutes, or until golden. It will puff at first and then settle down toward the end of baking. The sides will be soft but spring back when touched gently with a finger. Cool on a wire rack.