(Because obviously)
I do not have a big sweet tooth. I like my desserts to match my personality; dark, bitter, and a little bit salty... with a touch of sweetness when necessary (oh, also it’s a tart... that goes without saying but I said it so there!).
This dessert is just that.
… I wonder if that’s why I dubbed it the best dessert I have ever made... It would stand to reason... I am in fact friggen awesome...
Let’s wait no longer, let’ get to making me... I mean the other tart.
Here is what we need:
(For the crust)
-1 Package of peanut butter sandwich cookies (NutterButter’s specifically, but use something else if you’re not listening to me, which is annoying by the way).
-1 Stick of melted butter (I used salted because as we have established, I am a salty bitch).
-¼ Tsp. Salt (see above).
-1 Tbsp. Sugar (see!).
(For the Peanut Butter Filling)
-4 Oz. (half a brick) of cream cheese.
-1 Tsp. Vanilla extract (or if you are like me and keep forgetting to buy vanilla extract, a Tsp. Of Baily’s Irish cream Liquor, because it was near me in the kitchen).
-½ Cup of (creamy) peanut butter (and while I love chunky peanut butter because it speaks to me as a chunky gal, creamy is the move here).
-1/3 Cup powdered sugar (that you will wear for sure because that’s just how it goes).
(For the sexy chocolate topping)
-1 Cup dark (or semi-sweet like me) chocolate chips.
-½ Cup heavy (like me) cream.
-Sea Salt for garnish.
OK y’all let’s get to the tart!
(For the crust)
Preheat the oven to 350 degrees.
In your food processor place the entire package of peanut butter sandwich cookies (that you hid from your husband so he wouldn’t eat them in advance).
NOTE: If you don’t have a food processor and you have finished feeling me judge you from afar, you can place the cookies in a plastic bag, and crush the shit out of them with a rolling pin or something blunt... which is good for the soul really).
Once the cookies are all crushed, combine them with the 1 stick of melted butter, the ¼ tsp. Salt, and the 1 Tbsp. Sugar.
Mix until crumbly and it resembles wet sand but like sexy and delicious.
Pour the cookie and butter mixture into a tart pan (which you should buy because they are just so cute, but a cake or pie pan will do if you don't care if your tart looks super cute and is able to be removed from the fan for the Instagram photos).
Smoosh (technical term) the crust into the pan and up the sides, ensuring it is all even.
NOTE: I use the bottom of a glass to flatten the crust and it works so I like it, even if I am pissed, I have to dirty another dish).
Bake the crust for 10 to 15 minutes and then allow to cool completely.
(For the filling)
In the mixer (or a mixing bowl) add the ½ bring of softened (because you are good at listening to me finally), the ½ cup of (smooth like my skin) peanut butter, the 1 tsp. of whatever the crap extract or liquor you selected, and the 1/3 cup of powdered sugar.
Blend until smooth (again like my skin, or my skills when talking to others, or some sort of self-centered comment about me).
Spread this sexy, sexy peanut butter goodness evenly inside your (cooled) crust and refrigerate while you work on the next step.
(For the topping)
In a small sauce pan add the 1 cup of dark (or semi-sweet like me) chocolate chips, the ½ cup of heavy (also like me) cream, and a dash of salt, and heat on low until melted and all combined.
Refrain from sticking your face in this and, or eating it with your hands like Winnie the Pooh with a "hunny" pot.
Allow this (also) sexy, sexy chocolate mixture to cool for a few minutes.
Once the chocolate is no longer as hot as I am, pour over the top of your cooled peanut butter filling, and spread evenly.
Sprinkle the top with large and flaky (my nick-name in high school) sea salt.
Allow tart to cool uncovered in the refrigerator until the chocolate has set (this step is important if you don't want your tart to be ugly. An ugly tart is unacceptable on so many levels.... I mean the food kind. We try not to judge people-tarts for their looks... mostly).
Cover the tart and refrigerate overnight.
Remove from the pan, and allow to come to room temp. a little before serving.
Remember you had mascarpone cheese in the fridge, and add it to your mixer with the left-over heavy cream and a tbsp. of powdered sugar.
Whip with whisk attachment (or a whisk) until it makes soft fluffy peaks.
Thank the CCF for her the secret bonus mascarpone whipped cream recipe.
Scoop some on top of your salty-sweet (of course like me) tart, and try not to weep from its sexy deliciousness.
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