Food recipes
Peanut Butter Cream Tart
Peanut Butter Cream Tart Ingredients: spartan, real semi-sweet chocolate baking chips, butter, without salt cheese, parmesan, hard peanut butter, smooth style, without salt cream, whipped, cream topping, pressurized s...
Peanut Butter Cream Tart
Ingredients:
spartan, real semi-sweet chocolate baking chips,
butter, without salt
cheese, parmesan, hard
peanut butter, smooth style, without salt
cream, whipped, cream topping, pressurized
sugars, powdered
vanilla extract
candies, semisweet chocolate
Directions:
For Crust: Preheat oven to 325 degrees.
Butter a 9 inch diameter tart pan with removeable bottom.
Mix cookie crumbs and butter in medium bowl until moist clumps form.
Press mixture onto bottom and up sides of prepared tart pan.
Bake until set, about 10 minutes.
Cool completely.
For Filling: Using an electric mixer, beat cream cheese and peanut butter in a large bowl until smooth.
Using clean dry beaters, beat cream, powdered sugar and vanilla to soft peaks in another large bowl.
Whisk half of the whipped cream into peanut butter.
Fold in remaining whipped cream.
Transfer 3 tablespoons filling to a small bowl and reserve.
Spread remaining filling in crust.
Melt chocolate in top of double boiler.
Whisk in reserved 3 tablespoons filling.
Immediately transfer chocolate mixture to a pastry bag fitted with a 1/8 inch tip.
Pipe chocolate mixture in a spiral atop filling.
Using a small, sharp knife, begin at center of tart and draw tip of knife toward the edge of tart.
Move knife over 2 inches; begin at edge of tart and draw knife toward center.
Repeat to form a web pattern.
Chill until cold.
Can be made 2 days ahead.
Keep chilled.
Ingredients:
spartan, real semi-sweet chocolate baking chips,
butter, without salt
cheese, parmesan, hard
peanut butter, smooth style, without salt
cream, whipped, cream topping, pressurized
sugars, powdered
vanilla extract
candies, semisweet chocolate
Directions:
For Crust: Preheat oven to 325 degrees.
Butter a 9 inch diameter tart pan with removeable bottom.
Mix cookie crumbs and butter in medium bowl until moist clumps form.
Press mixture onto bottom and up sides of prepared tart pan.
Bake until set, about 10 minutes.
Cool completely.
For Filling: Using an electric mixer, beat cream cheese and peanut butter in a large bowl until smooth.
Using clean dry beaters, beat cream, powdered sugar and vanilla to soft peaks in another large bowl.
Whisk half of the whipped cream into peanut butter.
Fold in remaining whipped cream.
Transfer 3 tablespoons filling to a small bowl and reserve.
Spread remaining filling in crust.
Melt chocolate in top of double boiler.
Whisk in reserved 3 tablespoons filling.
Immediately transfer chocolate mixture to a pastry bag fitted with a 1/8 inch tip.
Pipe chocolate mixture in a spiral atop filling.
Using a small, sharp knife, begin at center of tart and draw tip of knife toward the edge of tart.
Move knife over 2 inches; begin at edge of tart and draw knife toward center.
Repeat to form a web pattern.
Chill until cold.
Can be made 2 days ahead.
Keep chilled.