Peanut Butter Cream Tart

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 1/2 cups finely ground chocolate wafer cookies (about 28)
• 5 tablespoons unsalted butter, melted
• 6 ounces cream cheese, room temperature
• 3/4 cup creamy peanut butter, room temperature
• 1 cup chilled whipping cream
• 10 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1 ounce semisweet chocolate, chopped

Recipe

• 1 for crust: preheat oven to 325 degrees.
• 2 butter a 9 inch diameter tart pan with removeable bottom.
• 3 mix cookie crumbs and butter in medium bowl until moist clumps form.
• 4 press mixture onto bottom and up sides of prepared tart pan.
• 5 bake until set, about 10 minutes.
• 6 cool completely.
• 7 for filling: using an electric mixer, beat cream cheese and peanut butter in a large bowl until smooth.
• 8 using clean dry beaters, beat cream, powdered sugar and vanilla to soft peaks in another large bowl.
• 9 whisk half of the whipped cream into peanut butter.
• 10 fold in remaining whipped cream.
• 11 transfer 3 tablespoons filling to a small bowl and reserve.
• 12 spread remaining filling in crust.
• 13 melt chocolate in top of double boiler.
• 14 whisk in reserved 3 tablespoons filling.
• 15 immediately transfer chocolate mixture to a pastry bag fitted with a 1/8 inch tip.
• 16 pipe chocolate mixture in a spiral atop filling.
• 17 using a small, sharp knife, begin at center of tart and draw tip of knife toward the edge of tart.
• 18 move knife over 2 inches; begin at edge of tart and draw knife toward center.
• 19 repeat to form a web pattern.
• 20 chill until cold.
• 21 can be made 2 days ahead.
• 22 keep chilled.