Toolbar

Printer Friendly Email RSS Feed Bookmark
Home Recipes Desserts Tarts
Peanut Butter Chocolate Cream Tart
PDF Send Print

Rate it!
Votes (3) | Comments (0)
By Chef Toby Willis
Posted July 23rd, 2007
Servings: 8
Author Notes: Chef Toby Willis of Gatlinburg, Tennessee's fabulous Inn at Buckberry Creek shared this recipe with us.

The Inn is the upscale place to dine and stay in the Gatlinburg region.
Ingredients: Crust:
1 1/2 cups finely ground chocolate wafer cookies (about 24)
5 tablespoons butter melted

Filling:
6 ounces cream cheese at room temperature
3/4 cup creamy peanut butter, at room temperature
1 cup chilled whipping cream
1/2 cup plus 2 tablespoons confectioner's sugar
1 teaspoon vanilla extract
1 ounce semisweet chocolate
Instructions: For Crust: Preheat oven to 325° F. Butter a 9-inch diameter tart pan with removable 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 and another bowl, beat cream, confectioner's sugar, and vanilla to soft peaks. Whisk half of whipped cream mixture into peanut butter mixture. Fold in remaining whipped cream.

Transfer 3 tablespoons of filling to a small bowl and reserve. Spread remaining filling on crust.

Melt chocolate in the top of a double boiler set over simmering water. Whisk in reserved 3 tablespoons filling. Immediately transfer chocolate mixture to a pastry bag fitted with 1/8 plain tip. Pipe chocolate mixture in a spiral atop filling. Using a small sharp knife, begin at center and draw tip of knife toward edge of tart. Move knife over 2 inches; begin at edge and draw knife toward center. Repeat to form a web pattern. Chill until cold.

Can be made 2 days ahead. Keep chilled. Cut tart into wedges and serve cold.


 

Comments

There are no comments for this item

Be the first to leave a comment

You must be a registered member to leave a comment. So why not sign up now?

 
Recently Added
Submit a recipe for publication on FabulousFoods.com

Sign up for Cheri's FabulousFoods Newsletter/Blog

Enter your email address:

Delivered by FeedBurner

Cheri's Twitter

    Follow me on Twitter

    FabulousLiving.comFabulousFoods.comFabulousTravel.comSheKnows