My favorite dessert combination does not make much sense in the heat of summer unless it’s served chilled. Nothing satisfies my sweet tooth more than chocolate and peanut butter because it’s the perfect balance of salty and sweet. Like the rest of my family, I’m not one to default to fruit desserts despite the bounty at the farmers market right now, so I made a peanut butter chocolate tart and served it straight from the fridge.
The chocolate wafer crumb crust required minimal baking time in the oven, giving our overworked air-conditioning a much-needed rest. The filling was a simple combination of peanut butter, cream cheese, heavy cream and sugar that I whipped together in a few minutes. For decoration, I drizzled the top with melted chocolate. The crunch of the chocolate cookie crust was the ideal base for the refreshingly cool creamy peanut butter mousse.
Peanut Butter Chocolate Tart
Adapted from Bon Appetit December 2002
Butter for pan
1-1/2 cups finely ground chocolate wafer cookies (about 24)
6 tablespoons unsalted butter, melted
6 ounces cream cheese, room temperature
3/4 cup smooth peanut butter, room temperature
1 cup heavy cream, chilled
1/2 cup plus 2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
For chocolate topping
2 ounces semisweet chocolate
Preheat the oven to 325 degrees F. Grease a 9-inch tart pan with a removable bottom with butter.
In a medium bowl, stir together the wafer cookies and melted butter until the mixture has the consistency of wet sand. Press into the bottom and sides of the tart pan. Bake for 10 minutes. Allow the crust to fully cool before making the filling.
For the filling, use a handheld mixer to whisk the cream cheese and peanut butter until smooth. Clean the beaters.
In another large bowl, beat the heavy cream, confectioners’ sugar and vanilla extract until soft peaks form. Whisk half the peanut butter into the cream mixture until smooth. Add the remaining peanut butter and whisk until fully incorporated.
To assemble the tart, spread the peanut butter filling evenly into the tart crust. Melt the chocolate in 30-second blasts in the microwave and drizzle the chocolate on top. Chill the tart in the refrigerator and serve cold.