Reeses' Tart
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/4 cups graham cracker crumbs3 tbsp canola oil1/2 cup evaporated skim milk, very hot4 oz best-quality dark (semisweet) chocolate, chopped finely3/4 cup creamy peanut butter (I use low-fat, like it matters haha)1/2 cup light cream cheese1/3 cup low-fat sweetened condensed milk 3/4 cups heavy cream
Preheat oven to 350F.
Combine graham crumbs and oil in a bowl, mixing with a fork to combine.
Press into bottom and up sides of a 9" tart pan.
Bake 10 minutes, cool completely.
Prepare an ice-water bath large enough to hold the bowl of chocolate.
Pour milk over bowl of chocolate and set aside to melt, about 5 minutes.
Stir with a whisk to combine melted chocolate and milk, then set in the ice bath.
Cool, whisking constantly.
When ganache holds it's shape, spread into the bottom of the cooled crust and place in fridge to set.
Combine peanut butter, cream cheese, and sweetened condensed milk with electric beaters until smooth.
In another bowl, whip heavy cream to soft peaks. Add whipped cream to peanut butter mixture and fold in just to incorporate.
Turn mixture into prepared crust and refrigerate overnight.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Combine graham crumbs and oil in a bowl, mixing with a fork to combine.
Press into bottom and up sides of a 9" tart pan.
Bake 10 minutes, cool completely.
Prepare an ice-water bath large enough to hold the bowl of chocolate.
Pour milk over bowl of chocolate and set aside to melt, about 5 minutes.
Stir with a whisk to combine melted chocolate and milk, then set in the ice bath.
Cool, whisking constantly.
When ganache holds it's shape, spread into the bottom of the cooled crust and place in fridge to set.
Combine peanut butter, cream cheese, and sweetened condensed milk with electric beaters until smooth.
In another bowl, whip heavy cream to soft peaks. Add whipped cream to peanut butter mixture and fold in just to incorporate.
Turn mixture into prepared crust and refrigerate overnight.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 317.6
- Total Fat: 20.8 g
- Cholesterol: 27.5 mg
- Sodium: 235.4 mg
- Total Carbs: 27.6 g
- Dietary Fiber: 1.3 g
- Protein: 7.8 g
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