Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Chocolate Peanut Butter Mousse Tart




Source of Recipe


Internet


List of Ingredients




CRUST:

1/2 Cup all-purpose flour
1/2 Tsp baking soda
1/16 Tsp salt
1/4 Cup light brown sugar, packed
2 Tbsp Sugar, preferably superfine
4 Tbsp unsalted, butter, softened
1/2 Cup smooth peanut butter, at room temperature
1-1/2 Tbsp egg (1/2 large egg, beat before measuring)
1/4 Tsp vanilla extract

Into a small bowl, sift together the flour, baking soda and salt.
Wisk to combine well.

In a mixing bowl, beat the sugars until well mixed.
Add the peanut butter and beat for several minutes or until very smooth and creamy.
Add the egg and vanilla extract and beat until incorporated, scraping the sides of the bowl.
At low speed, gradually beat in the flour mixture just until incorporated.
Scrape the dough into a bowl and refrigerate for at least 1-hour or overnight.
Press the dough evenly into a 9-1/2 or 10-inch by 1-inch tart pan with removable bottom.
Cover with plastic wrap and refrigerate for at least 1-hour.
Bake at 375ºF for 10 to 12 minutes or until golden. It will puff at the beginning of baking and then settle down toward the end of the baking.
Cool on wire rack.

Peanut Butter Filling:

7 Tbsp (4-ounces) cream cheese, softened
1/2 Cup smooth peanut butter
1/4 Cup sugar
1 Tsp vanilla extract
3/4 Cup heavy cream, softly whipped

Using a whisk beater, beat the cream cheese, peanut butter and sugar until uniform in color.
On low speed, beat in the vanilla.
Beat in 1/4 cup of the whipped cream just until incorporated.
Fold in the rest of the whipped cream until blended but still airy.
Scrape the mousse into the prepared tart shell and smooth the surface so that it is level.
Refrigerate while preparing the ganache topping.

Ganache Topping:

1 3-ounce milk chocolate bar
2/3 of a 3-ounce bittersweet chocolate bar
1/3 Cup heavy cream
1/8 Tsp vanilla extract

Using a food processor, Grind the chocolate until it is finely ground.
Heat the cream in a microwave or in a small saucepan, bring to a boil.
With the motor running, pour hot cream into the chocolate, through the feed tube.
Process until smooth, about 15-seconds.
Add vanilla and pulse a few times to incorporate.
Pour ganache into a liquid measure (approximately 1-1/4 cup) or bowl. Let cool to room temperature.
Pour over mousse in circular motion, so that it does not cause a depression in the mousse.
Spread the ganache to the edge of the mousse, cover the entire surface.
Refrigerate for at least 2-hours to set. Remove from fridge at least 15-minutes before serving.
Unmold the tart and cut with a sharp knife dipped in hot water between each slice.
It will keep at room temperature for 1-day; refrigerated up to 5-days; frozen up to 3-months.


Recipe