Chocolate Chip Cookie, Peanut Butter, and Chocolate Ganache Tart

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Credit: cookiesandcups.com
Originally from June 2013 on my old blog

If you’re looking at this and thinking it looks like heaven on a plate, you’re right. If you’re looking at this and thinking it is sinful, you’re also right. It is heaven and hell together in one of the most delicious deserts I’ve ever made.

The peanut butter isn’t too peanut butter-y because it’s dulled down with other ingredients, (cream, butter, and sugar, to be exact) the chocolate ganache not too sweet because you can mix different types of chocolates, and the cookie dough crust is impossible to mess up: it’s store bought dough! This is such an easy recipe that is impossible not to love, kids and adults alike. Perfect for parties and sleepovers and Friday night cravings.

I made this for my dad’s fiftieth birthday (quick shout out to him: happy birthday daddy! Love you!) and it was a big hit.

Ingredients:

For the Crust:

  • 16 oz pre-made cookie dough

Peanut Butter Filling:

  • ¾ cup creamy peanut butter
  • 6 tablespoons butter, room temperature (if you forget to take it out early like I do, just zap it in the microwave for 5 seconds or so).
  • ½ cup powdered sugar
  • 2 tablespoons heavy cream

For the Chocolate Ganache Topping:

  • 3.5 ounces chocolate (you can choose which type to use. Milk, dark, bittersweet, semisweet, or a combination of whatever you like best).
  • 1/3 cup heavy cream
  • Flaked sea salt (optional)

For the Crust:

Preheat oven to 350°. Spray 9″ tart pan with cooking spray. Press pre-made cookie dough into tart pan and bake 15-20 minutes, until lightly golden. Remove from oven and allow to cool for about 20-30 minutes.

For the Filling:

In mixer, (or by hand) beat the peanut butter, butter, powdered sugar and heavy cream together until smooth. Spread mixture evenly over cooled cookie crust (DO NOT PUT IT ON BEFORE THE COOKIE CRUST IS COMPLETELY COOL OR IT WILL MELT!). Chill for at least 30 minutes in refrigerator.

For the Ganache:

Chop chocolate into small pieces. Place in heat safe bowl. Heat heavy cream in a saucepan until it just comes to a boil. Pour hot cream over the chocolate and stir until chocolate is melted and mixture is smooth. Refrigerate for 5 minutes (or, if you make the ganache while you wait for the tart to chill, just leave it on the counter until the tart is ready. The whole point here is that you don’t want to put anything that’s hot onto the tart, or it’ll just melt all over and get really messy. Spread ganache over top of the peanut butter layer. Chill again for at least an hour before serving. Sprinkle with flaked sea salt, if desired.

Refrigerate. The tart can keep for up to a day in the fridge before being eaten. Make sure to take it out of the fridge about 20 minutes before eating it so that it softens up a little. Slice into pieces and enjoy!

Happy dining!!

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