Chocolate Peanut Butter Mousse Tart Recipes

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CHOCOLATE PEANUT BUTTER MOUSSE TART



Chocolate Peanut Butter Mousse Tart image

This sounds so good, I was ready to eat the recipe right out of my Ladies Home Journal! Looks like it takes a fair amount of effort, but I bet it pays off! Please tell me how this one tastes! Prep time does not include chilling and standing time.

Provided by ChipotleChick

Categories     Dessert

Time 32m

Yield 6-8 serving(s)

Number Of Ingredients 18

1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 pinch salt
1/4 cup firmly packed light brown sugar
2 tablespoons granulated sugar
4 tablespoons cut up unsalted butter
1/2 cup creamy peanut butter
1/2 large egg
1/4 teaspoon vanilla extract
7 tablespoons cream cheese
1/2 cup creamy peanut butter
1/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup heavy cream, slightly whipped,divided
3 ounces milk chocolate
1 1/2 ounces bittersweet chocolate
1/3 cup heavy cream
1/4 teaspoon vanilla extract

Steps:

  • Make Crust: In a small bowl, sift together flour, baking soda, and salt, then whisk to mix evenly.
  • In a food processor, pulse the sugars until very fine.
  • With the motor running, add the butter, then the peanut butter, and process until smooth and creamy.
  • Add the egg and vanilla until incorporated.
  • Add the flour mixture until mixed together.
  • Scrape the dough into a bowl.
  • Cover and refrigerate at least 1 hour or overnight.
  • Heat oven to 375.
  • Press the dough evenly into a 9 inch tart pan.
  • Bake until golden brown, 10-12 minutes.
  • Cool.
  • Make Peanut Butter Mousse: In a mixer bowl on medium speed beat cream cheese, peanut butter and sugar until uniform in color.
  • On low speed, add vanilla.
  • Beat in 1/4 cup of the whipped cream just until combined.
  • With a rubber spatula, fold in remaining cream.
  • Scrape the mousse into the tart shell and smooth the surface so that it is level.
  • Refrigerate.
  • Make ganache: Meanwhile, break up chocolates into the bowl of a food processor.
  • Pulse until finely ground.
  • In a small saucepan, bring cream to a boil.
  • With the motor running, immediately pour hot cream through the feed tube onto the chocolate.
  • Process until smooth.
  • Add vanilla and pulse a few times to incorporate.
  • Pour the ganache into a bowl and let cool to room temperature.
  • Pour the ganache over peanut butter mousse in a circular motion.
  • Spread to the edges.
  • Refrigerate at least 2 hours to set before serving.

PEANUT BUTTER CUP TART



Peanut Butter Cup Tart image

Our grown-up twist on the beloved childhood treat teams a chocolate wafer crust with a decadent peanut butter filling and swirled chocolate ganache topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 10-inch tart

Number Of Ingredients 15

35 chocolate wafers (8 ounces), broken into pieces
6 tablespoons unsalted butter, melted and cooled
1/4 cup granulated sugar
Pinch of kosher salt
1 1/4 cups confectioners' sugar
6 tablespoons unsalted butter, cut into pieces
3 tablespoons heavy cream
3/4 cup creamy peanut butter
1/2 teaspoon pure vanilla extract
Pinch of kosher salt
10 ounces semisweet (55 to 61 percent cacao) chocolate, chopped
1 tablespoon unsalted butter, room temperature
1 1/4 cups heavy cream
Lightly sweetened whipped cream, for serving (optional)
Peanut brittle, chopped, for serving (optional)

Steps:

  • Crust: Preheat oven to 350 degrees. Pulse wafers in a food processor until fine crumbs form. Add butter, granulated sugar, and salt; process until well combined. Press mixture firmly into bottom and up sides of a 10-inch fluted tart pan with removable bottom. Bake until crust is fragrant, about 15 minutes. Transfer to a wire rack and let cool completely.
  • Filling: Sift confectioners' sugar into a large bowl; set aside. Combine butter, cream, peanut butter, vanilla, and salt in a saucepan over medium heat. Cook, stirring, until butter and peanut butter are just melted. Pour over confectioners' sugar in bowl and whisk until smooth. Pour into cooled crust and spread to edges with a small offset spatula. Cover with plastic wrap, pressing it directly onto surface, and let cool to room temperature, about 30 minutes.
  • Topping: Place chocolate and butter in a heatproof bowl. Bring cream just to a boil in a small saucepan over medium heat; pour over chocolate mixture. Let stand 5 minutes until chocolate has softened, then stir together with a rubber spatula until emulsified. Let cool at room temperature, stirring occasionally, until ganache is thick, glossy, and just holds a line but is still pourable, 30 to 40 minutes.
  • Place tart on a revolving cake stand. Pour ganache into center of tart and carefully spread just shy of the edges. Using a small offset spatula held at an angle, create a spiral pattern in the top of the tart by spinning cake stand while slowly sliding spatula out from the center of the tart to the edge. Let stand at room temperature until ganache has set, about 1 hour. Serve at room temperature with whipped cream and peanut brittle, if desired. Tart is best served the same day but can be stored in an airtight container at room temperature up to 2 days.

CHOCOLATE PEANUT BUTTER MOUSSE



Chocolate Peanut Butter Mousse image

Chocolate Peanut Butter Mousse from Maria Regakis of Somerville, Massachusetts combines favorites chocolate and peanut butter perfectly. It's a delicious, rich dessert ideal for summer night entertaining and a nice alternative to ice cream.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6 servings.

Number Of Ingredients 4

1 milk chocolate candy bar (5 ounces), chopped
1 cup heavy whipping cream
1 cup creamy peanut butter
1/3 cup chocolate-covered peanuts, chopped

Steps:

  • In a microwave-safe bowl, combine the candy bar, cream and peanut butter. Microwave at 50% power for 2-3 minutes or until smooth, stirring twice. Transfer to a small bowl. Cover and refrigerate for 1 hour or until chilled. , Beat until soft peaks form. Spoon into dessert dishes; sprinkle with chocolate-covered peanuts.

Nutrition Facts : Calories 554 calories, Fat 46g fat (19g saturated fat), Cholesterol 60mg cholesterol, Sodium 237mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 4g fiber), Protein 14g protein.

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