Chocolate Peanut Butter Swirl Tart (Print Version)
# Ingredients:
→ Chocolate Sandwich Cookie Crust
01 -
24 Chocolate Sandwich Cookies, processed into fine crumbs
02 -
6 tablespoons Unsalted Butter, melted
→ Chocolate Ganache
03 -
½ cup Semi-Sweet Chocolate Chips
04 -
⅓ cup Heavy Whipping Cream
05 -
1 teaspoon Vanilla Extract
→ Peanut Butter Filling
06 -
1 cup Heavy Whipping Cream, cold
07 -
1 teaspoon Vanilla Extract
08 -
4 oz Cream Cheese, softened to room temperature
09 -
¾ cup Creamy Peanut Butter
10 -
¾ cup Powdered Sugar, sifted
11 -
¼ cup Chocolate Syrup or hot fudge sauce
# Instructions:
01 -
Using a food processor, process the chocolate sandwich cookies (the entire cookie) into fine crumbs. Add in the melted butter and pulse until the cookie crust mixture forms. It should be the consistency of thick, mushy sand that can easily be shaped into the tart pan.
02 -
Press the cookie crust mixture into the bottom and sides of a 9½ inch tart pan. Smooth and even out the cookie crust using a rubber spatula or the bottom of a measuring cup. Refrigerate the tart crust while you prepare the chocolate ganache layer.
03 -
Place the semi-sweet chocolate chips into a small, preferably glass, mixing bowl. Set to the side. Pour the heavy whipping cream into a small saucepan and heat over medium heat until it reaches a simmer.
04 -
Remove cream from heat and immediately pour over the semi-sweet chocolate chips. Cover with aluminum foil and let sit for 4-5 minutes at room temperature. Remove the foil and slowly whisk the chocolate ganache mixture together until smooth. Add in the vanilla extract. If the chocolate hasn't fully melted after whisking, heat it in the microwave for 15 seconds at 50% power.
05 -
Spread the chocolate ganache into an even layer over the prepared chocolate sandwich cookie crust. Place the tart in either the refrigerator or, preferably, the freezer while you make the peanut butter filling.
06 -
In a separate bowl using either a hand-held mixer or stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on medium-high speed until soft peaks form. Place in the refrigerator to chill.
07 -
Using your hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy (about 2-3 minutes).
08 -
Add in the peanut butter, sifted powdered sugar, and vanilla extract, continuing to mix on medium-high speed until smooth. Beat in ½ of the chilled whipped cream and mix until just combined.
09 -
Using a spatula, finish adding the remaining whipped cream by folding it into the mixture until it's well blended and uniform in color. The peanut butter filling should be creamy, light and airy in texture.
10 -
Spoon the peanut butter filling into the chocolate ganache layered tart, then smooth out and level with an offset spatula. Drizzle the chocolate syrup (or hot fudge sauce), then gently create marbled swirls using a knife, palette knife, or wooden or metal skewer.
11 -
Place in the refrigerator to set for a minimum of 2 hours or overnight. It can also be placed in the freezer for a minimum of 1 hour. Before serving, unmold the tart and cut it using a sharp knife.
# Notes:
01 -
For best results, allow cream cheese to fully reach room temperature before mixing to avoid lumps in the filling.
02 -
The tart can be made 1-2 days in advance and stored in the refrigerator until ready to serve.