|
Serves 8
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.
|
