Chocolate mousse peanut butter tart
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
For the crust:1 1/2 cup all purpose flour.1/4 cup unsweetened cocoa powder.Pinch pf salt.1/2 cup Sugar.1 stick unsalted (chilled) Butter.2 Egg yolks.2 tbsp milk.1/2 tsp Vanilla extract.For Chocolate mousse filling:1/2 cup heavy cream.150 grams plain Yogurt.1/4 cup unsweetened cocoa powder.2 tbsp Honey.1 tbsp Gelatin powder.2 tbsp water.1/2 tsp Vanilla extract.For Chocolate ganache topping:100 ml heavy cream.50 gm dark chocolate.50 gm milk chocolate.150-190 gm smooth Peanut butter
*Chocolate crust:
1-In the food processor mix together the flour, cocoa powder, sugar and salt.
2-Add the chilled butter& pulse till crumbly.
3-Add in the egg yolks ,milk and vanilla while mixing.
4-Shape into a disk, wrap it and refrigerate for 30 mins.
5-Roll out the dough to line your 9 inch tart pan and blind bake in a preheated 190 degree oven for 20 mins with weights on then for another 5-7 mins without the weights till fully baked.Allow to cool.
6-Spread the peanut butter on the bottom of the cooled crust.
*Chocolate mousse filling:
1-Whip the cream till stiff and fold in the yogurt.
2-melt the gelatin in the water and add to cream mixture along with a splash of vanilla extract,honey and sifted cocoa powder.
3-Pour over the peanut butter layer and refrigerate for a couple of hours.
*Chocolate ganache topping:
1-Pour warmed cream over chocolate and stir till combined and silky-smooth.
2-Pour the ganache over the chilled tart and allow to set.
*You can drizzle some warmed peanut butter over ganache and swirl it around in whichever way you like...or even scatter some chopped salted/caramelized/plain peanuts on top...get creative!
1-In the food processor mix together the flour, cocoa powder, sugar and salt.
2-Add the chilled butter& pulse till crumbly.
3-Add in the egg yolks ,milk and vanilla while mixing.
4-Shape into a disk, wrap it and refrigerate for 30 mins.
5-Roll out the dough to line your 9 inch tart pan and blind bake in a preheated 190 degree oven for 20 mins with weights on then for another 5-7 mins without the weights till fully baked.Allow to cool.
6-Spread the peanut butter on the bottom of the cooled crust.
*Chocolate mousse filling:
1-Whip the cream till stiff and fold in the yogurt.
2-melt the gelatin in the water and add to cream mixture along with a splash of vanilla extract,honey and sifted cocoa powder.
3-Pour over the peanut butter layer and refrigerate for a couple of hours.
*Chocolate ganache topping:
1-Pour warmed cream over chocolate and stir till combined and silky-smooth.
2-Pour the ganache over the chilled tart and allow to set.
*You can drizzle some warmed peanut butter over ganache and swirl it around in whichever way you like...or even scatter some chopped salted/caramelized/plain peanuts on top...get creative!
Nutritional Info Amount Per Serving
- Calories: 608.8
- Total Fat: 41.2 g
- Cholesterol: 120.5 mg
- Sodium: 198.8 mg
- Total Carbs: 52.6 g
- Dietary Fiber: 4.3 g
- Protein: 13.2 g