Crunchy Peanut Butter Chocolate Tart
Crunchy Peanut Butter Chocolate Tart

Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, crunchy peanut butter chocolate tart. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Crunchy Peanut Butter Chocolate Tart is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Crunchy Peanut Butter Chocolate Tart is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have crunchy peanut butter chocolate tart using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Crunchy Peanut Butter Chocolate Tart:
  1. Prepare 200 g (2 cups) graham cracker or digestive biscuit crumbs
  2. Prepare 113 g (1/2 cup) unsalted butter
  3. Take 50 g (1/4 cup) dark or semi-sweet chocolate chips
  4. Get 200 g (3/4 cup) smooth or crunchy peanut butter
  5. Get 100 g (1/2 cup) white chocolate chips
  6. Get 200 g (1 cup) dark or semi-sweet chocolate chips
  7. Prepare 100 g (1/2 cup) heavy whipping cream
  8. Make ready toffee bits topping (optional)
Steps to make Crunchy Peanut Butter Chocolate Tart:
  1. Https://youtu.be/QVFZ5RiqFJ0
  2. Melt butter and (50 g) chocolate on a double-boiler or with a microwave. Pour into biscuit crumbs and mix well.
  3. Transfer mixture into a loose removable bottom tart pan. Press firmly onto the bottom of pan, creating a packed even layer. I like to use the back of spoon for pressing. Cover and freeze it for 30 minutes.
  4. Melt peanut butter and white chocolate on a double-boiler or with a microwave.
  5. Mix well then pour onto the chilled crust base. Spread evenly with an offset spatula. Cover and freeze it for 30 minutes.
  6. Heat heavy cream over medium-low heat just until it starts to simmer with bubbles on the sides (not boiling). Pour onto (200 g) chocolate and let it sit for 3 minutes to soften.
  7. Slowly stir until well combined. If chocolate has not fully melted, heat it for 30 seconds on a double-boiler.
  8. Pour ganache onto the chilled peanut butter layer. Spread evenly with an offset spatula. Sprinkle toffee bits as a topping (if using). Cover and refrigerate (not freeze this time) for at least 2 hours before serving.

So that’s going to wrap it up for this special food crunchy peanut butter chocolate tart recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!