For the crust:
♦ 2 cups crushed graham cracker crumbs
♦ 1/2 stick of butter
♦ 2 tbsp granulated sugar
For the ganache:
♦ 1/2 cup semisweet chocolate chips
♦ 1/2 cup peanut butter chips
♦ 2/3 cup heavy whipping cream
For the filling:
♦ 1/2 cup creamy peanut butter (NOT the natural or old-fashioned variety)
♦ 1 (8-oz) block cream cheese, at room temperature
♦ 1/3 to 1/2 cup sugar (depending on how sweet you want it!)
♦ 1/3 cup heavy whipping cream
♦ 2 tsp vanilla extract
Make the crust: Preheat oven to 350 degrees F. Melt the butter, and combine with the graham cracker crumbs and sugar in a large bowl – mix until thoroughly combined. Press the crust into the bottom of a 9.5″ to 10″ tart pan with a removable bottom. Set into the preheated oven, and bake until golden – about 8 to 10 minutes. Allow the crust to cool completely.
Make the ganache: place the chocolate and peanut butter chips into a small heatproof glass bowl. Place the heavy cream into a small saucepan, and bring to a simmer. Once it’s just starting to bubble at the edges, remove from the heat and carefully pour over the chocolate and peanut butter chips. Allow to sit for a full minute, then whisk slowly (starting from the center) until the ganache is fully melted. Set in the refrigerator to chill for 30 minutes, stirring occasionally.
Once cooled, spread 3/4 of the ganache across the base of the graham cracker crust. Set the tart into the freezer while you prepare the filling.
Make the filling: place the peanut butter and cream cheese into the bowl of a stand mixer – beat on medium speed until light and fluffy. Slowly add the sugar, scraping the sides of the bowl to incorporate. Add the heavy cream and vanilla, and give a quick stir to mix in – up the mixer to high and beat for 1 to 2 minutes, effectively “whipping” the cream (to create a mousse-like texture).
Carefully transfer the filling into the tart shell, smoothing the top with a spatula. Drizzle the remaining ganache on top (you may need to heat it for a few seconds in the microwave).
Tart will keep for up to a week, refrigerated – flavor is best the next day.
To read more about this dessert and my musical pairing, click HERE.