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Before you jump to Crunchy Peanut Butter Chocolate Tart recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
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We hope you got insight from reading it, now let’s go back to crunchy peanut butter chocolate tart recipe. You can cook crunchy peanut butter chocolate tart using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Crunchy Peanut Butter Chocolate Tart:
- Prepare 200 g (2 cups) graham cracker or digestive biscuit crumbs
- Provide 113 g (1/2 cup) unsalted butter
- Get 50 g (1/4 cup) dark or semi-sweet chocolate chips
- Take 200 g (3/4 cup) smooth or crunchy peanut butter
- Use 100 g (1/2 cup) white chocolate chips
- Take 200 g (1 cup) dark or semi-sweet chocolate chips
- You need 100 g (1/2 cup) heavy whipping cream
- You need toffee bits topping (optional)
Steps to make Crunchy Peanut Butter Chocolate Tart:
- Https://youtu.be/QVFZ5RiqFJ0
- Melt butter and (50 g) chocolate on a double-boiler or with a microwave. Pour into biscuit crumbs and mix well.
- Transfer mixture into a loose removable bottom tart pan. Press firmly onto the bottom of pan, creating a packed even layer. I like to use the back of spoon for pressing. Cover and freeze it for 30 minutes.
- Melt peanut butter and white chocolate on a double-boiler or with a microwave.
- Mix well then pour onto the chilled crust base. Spread evenly with an offset spatula. Cover and freeze it for 30 minutes.
- Heat heavy cream over medium-low heat just until it starts to simmer with bubbles on the sides (not boiling). Pour onto (200 g) chocolate and let it sit for 3 minutes to soften.
- Slowly stir until well combined. If chocolate has not fully melted, heat it for 30 seconds on a double-boiler.
- Pour ganache onto the chilled peanut butter layer. Spread evenly with an offset spatula. Sprinkle toffee bits as a topping (if using). Cover and refrigerate (not freeze this time) for at least 2 hours before serving.
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