Peanut Butter Chocolate Tart

 I saw this recipe on Instagram @sarah_kieffer.  She is this wonderful baker who wrote an amazing cookbook ‘100 cookies’.   Definitely worth purchasing if you are a cookie fan like me.

But I digress . . . . She posted these peanut butter bars she made from another wonderful baker, Edd Kimber from his book One Tin Bakes.  I had to try them, the peanut butter filling was calling to me and I answered as soon as I could gather the ingredients.  They are worth it.  Rich, creamy, chocolate peanut butter, like a Reese’s Peanut butter cup only better.  

Ingredients

Oreo Crust

• 36 Oreo cookies (1 whole bag)
• 4 tablespoons butter melted and cooled
• 1 large egg white
• 1/4 teaspoon salt

Peanut Butter Filling

• 1 1/2 cups creamy peanut butter
• 3 tablespoons butter at room temperature
• 1/2 cup confectioners’ sugar
• 1 teaspoon pure vanilla extract or vanilla bean paste
• 1 1/2 cups heavy cream divided

Chocolate Topping

• 7 oz bittersweet chocolate, finely chopped 
• 1/4 cup heavy cream
• 1 tablespoon unsalted butter
• Flaked sea salt for sprinkling

Instructions

For the crust

Adjust an oven rack to the middle position, and preheat the oven to 350F. Line a 9×13 baking pan with a piece of parchment paper that covers all the sides of the pan.

Place the Oreos into a food processor and process to fine crumbs. Pour in the melted butter, egg white, and salt, and process until evenly mixed. Tip the crumb mixture into the prepared pan and press evenly across the base and a little up the sides of the pan. Refrigerate for 20 minutes.

Bake the crust for 12 to 15 minutes, or until set. If the crust loses definition as it bakes, use a glass to gently press back into shape (it will puff up a bit as it bakes).  Cool completely

For the filling

Beat the peanut butter, butter, confectioners’ sugar, and vanilla together in a bowl until smooth. Pour in a quarter of the cream and mix until combined, then repeat with a further quarter of the cream. In a separate bowl, whip the remaining 3/4 cup cream until it holds soft peaks, then carefully fold this into the peanut butter mixture, in two separate additions. Spread the filling into the tart crust in an even layer and refrigerate while you make the topping.

For the chocolate topping

Place the chocolate and cream in a glass bowl and microwave at 50% until the chocolate is melted.  Stir till smooth add the butter, stirring until combined. Allow to cool for 5 minutes.

Pour the chocolate topping over the filling and spread into an even layer. Return the tart to the refrigerator for 20 to 30 minutes, or until the chocolate topping has set. Sprinkle with a little flaked sea salt (if desired) and cut into thin slices to serve. This peanut butter chocolate tart is best served on the day it’s made.