Chocolate mousse peanut butter tart
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Chocolate mousse peanut butter tart calories by ingredient
Introduction
CAUTION!!!This tart is incredibly ADDICTIVE .
The recipe makes 1 9 inch tart pan of finger-liking yumminess (+ crust dough leftover scrapes that makes 2 mini shells or some plain chocolate cookies for that glass of milk by the bed ^_^) CAUTION!!!
This tart is incredibly ADDICTIVE .
The recipe makes 1 9 inch tart pan of finger-liking yumminess (+ crust dough leftover scrapes that makes 2 mini shells or some plain chocolate cookies for that glass of milk by the bed ^_^)
Number of Servings: 8
Ingredients
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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
Tips
*This tart is best served the following day...Hopefully...^_^
Directions
*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!
Member Ratings For This Recipe
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ROSSYFLOSSY
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MUSICNUT