Peanut Butter Mousse Tart

Peanut Butter Mousse Tart
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This recipe is a part of my perfect Spring/Easter menu. Don't have a menu for that get together you have planned? I've got you covered.

Have you ever made home made butter? I remember making it as a child by shaking heavy cream in a jar for what felt like ages until it turned into butter.

Apparently, if you over-mix heavy whipping cream PAST the "whipped cream" stage, it turns into butter then too...

I didn't know that until I had peanut butter butter sloshing around in my mixing bowl the first time I attempted to develop this recipe. It was oily, grainy, and separating. Oops!

I wasn't sure what had happened until my good friend Lindsey, who I was on the phone with at the time, let me know why it happened. Lesson learned: do not over mix!

Just look at those layers! I have one thing and one thing only to say about this tart... Yum!!! Peanut butter lovers rejoice! If you don't like peanut butter, this tart just might convert you... It is rich, peanut-buttery, chocolaty, and a nice cool dessert perfect for warmer Spring weather. Not to mntion, it is perfect for Easter!

Enjoy!

Ingredients:

  • 25 Oreo cookies
  • 6 tablespoons butter
  • 1 1/3 cup heavy whipping cream
  • 1/2 cup peanut butter
  • 2/3 cup powdered sugar
  • 1/2 cup semi-sweet chocolate chips + 1/2 cup for topping, chopped
  • 2 tablespoons milk

Instructions:

In a food processor, chop Oreo cookies until they have a very fine crumb consistency.

Melt 5 tablespoons of butter and mix with Oreo crumbs in a mixing bowl until well combined.

Press mixture well in a tart pan into an even layer.

You do not have to bake the crust, making this a totally no-bake recipe. If you like a crispier crustbake the crust at 350°F for about 8 minutes.

If you do bake your crust, you will notice it puffs up slightly in the oven. Simply press lightly on the crust with a fork to flatten it back out if this bothers you. It is ok for it to be shallow, however, because this is a tart, not a pie.

To make ganache: in a double boiler, melt the chocolate and your two tablespoons milk until smooth, and then pour the chocolate ganache into your pie crust. Spread into an even layer.

Place tart in the freezer for 20-30 minutes or until the chocolate has completely re-hardened.

While tart is in the freezer, pour the heavy whipping cream into a mixing bowl. Using an electric mixer, and mix until it has thickened, but only a little. It should be the consistency of very thin sour cream.

Add powdered sugar and peanut butter, and blend with your electric mixer until it is completely combined and thickened to a cool-whip consistency. Be careful not to over mix, because you will end up with peanut butter butter!

Remove tart from freezer and pour in peanut butter mousse.

Chop remaining 1/4 cup chocolate chips, and sprinkle over the top.

Allow the tart to warm up slightly from being in the freezer, or the chocolate will be hard to cut. If you are still having difficulty slicing, put your knife into a mug, fill it with boiling water, and let it get hot before slicing. It takes all the work out of it!

If you are not serving immediately, refrigerate until needed.

This recipe is a part of my perfect Spring/Easter menu. Don't have a menu for that get together you have planned? I've got you covered.

 

Here is a pin-able photo perfect for Pinterest: