Tart with peanut butter and chocolate ganache

• 90 minutes to prepare • 25 minutes to cook • 1 hour to cool down • Serves 10

When Easter eggs chocolate has to go.

 

This peanut butter and chocolate tart is the dessert of all desserts.
Almost no bake, with a buttery biscuit crust, a creamy dark chocolate filling and plenty of crunchy, hearty peanuts.

Once the pastry is ready, it comes together in few minutes and is the perfect treat for any after Easter celebration (when you want to get rid of all the chocolate from the Easter eggs, because you are on a strict diet, ha ha.)

None of my friends could believe just how easy this tart is to make. But it’s true, it is very simple but still beautiful. Perfect for last minute entertaining.
I’ve wanted to make a chocolate ganache tart again for the longest time. The trick is getting the ganache to have the perfect consistency so it holds it’s shape when cut but is soft enough to offer that enviable melt-in-your-mouth texture we all know and love.

The chocolate ganache filling will make everyone weak at the knees. It’s creamy, silky smooth and completely irresistible.

All you need is four ingredients for the chocolate filling – chocolate, cream, and peanut butter. But trust me, you will make this again and again. I know I will!

Here are ingredients for a 10-serving recipe (24-cm diameter baking pan):

 

For the pastry
200 g flour 00
125 g sugar
125 g butter
40 g cocoa powder
1 egg
1/2 sachet vanilla baking powder
salt

5 tablespoons peanut butter (I used the crunchy one)

For the dark chocolate ganache
150 g fresh milk cream
300 g chopped dark chocolate

1. Start preparing the pastry: cut the butter into cubes and place it in a bowl. Add sugar, a pinch of salt and knead it quickly
2. Stir in the egg, and mix again. Then, add flour, cocoa powder and vanilla baking powder, all sifted. Knead it again
3. Form a ball, wrap it with plastic wrap and let it rest in the refrigerator for 1 hour
4. When we are close to the the 1-hour resting time of the pastry, preheat oven to 180°C
5. Grease and dust the baking pan with cocoa powder, then cover bottom and sides with the pastry cut into a flattened disc-shape, about 5 mm thick
6. Cover the pastry with baking paper and place some beans on top. Bake the cake at 180° for 15 minutes
7. At this point, remove the baking paper on top and go on with the baking for 10 more minutes. The, let the cake to cool down
8. Place the peanut butter into the pastry pan and level well. Let it rest in the refrigerator for about 15 minutes
9. Start preparing the dark chocolate ganache: pour the milk cream into a small saucepan and place it over medium-low heat for a few minutes. Keep an eye on the cream — it's not necessary to boil it. It just needs to get hot: the cream is ready when you can place a finger in the cream and keep it there for 3 to 4 seconds. Turn off the flame and remove the cream from the stove
10. Scoop the chopped dark chocolate into the cream. Stir gently to distribute the chocolate through the cream and let it sit for a few minutes to give the chocolate time to soften and melt. Finally, stir again with a wooden spoon, then let the mixture to cool down
11. Pour the chocolate ganache into the pastry pan. Level well
12. Place the cake in the fridge and let it rest for one hour...once the cake surface has thickened, your amazing cake is ready!

Nutrition Facts are detailed in the table below. Data is provided per serving.