Peanut Butter and Dark Chocolate Tart

Whoever decided to put peanut butter and chocolate together for the first time was a freakin’ genius IMHO.  I wonder if it was an accident or on purpose?  By accident, I mean like when you take a bite of bacon, then accidentally lick your fingers that have caramel on them… (happens to me all…the..time.)  Or on purpose, like when you dip your pretzels in the Nutella jar… (which also happens to me a lot. )  Whichever way it happened, the person deserves a medal… Or a slice of this tart at the very least.



Peanut Butter and Dark Chocolate Tart
slightly adapted from here

For the Base:
200g Digestive biscuits
100g unsalted butter, melted

For the Filling:
90g unsalted butter, chopped
85g dark chocolate, finely chopped
180g smooth peanut butter
125g cream cheese
80ml sweetened condensed milk
250ml thickened cream
For the Topping:
60g dark chocolate, melted

Make the Base:
Preheat the oven to 150°C.

Put the biscuits into a food processor and blitz until you have a fine meal. Add the melted butter and blitz to mix. Press the biscuit mix into the base and sides of a loose-bottomed 35 cm x 13 cm rectangular pan. Bake for 10 minutes and set aside to cool completely.

Make the Filling:
Put the chocolate and butter into a heat-proof bowl and sit the bowl over a pan of barely simmering water. Don’t let the pan touch the water. Stir until melted. Set aside to cool until it is a spreadable consistency. Spread it over the cooled base and put it in the refrigerator to chill.

Combine the peanut butter, cream cheese and condensed milk in the bowl of an electric mixter fitted with the paddle attachment. Beat until smooth. Set aside.

In a separate bowl, whip the cream until soft peaks form. Add the whipped cream to the peanut butter mixture and whisk to combine.

Pour the filling into the tart base and smooth the top.

Make the Topping:
Spoon the melted chocolate into a disposable piping bag, cut a small hole in the tip and drizzle over the top of the tart.