Peanut Butter Cookie Chocolate Ganache Tart
A rich chocolate ganache filling and a soft, chewy peanut butter cookie crust are the most INSANE combo in this luscious chocolate ganache tart.
Servings 8 servings
Ingredients
Peanut Butter Cookie Crust
- 1/4 cup butter, softened
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white whole wheat flour
Chocolate Ganache
- 10 oz bittersweet chocolate, roughly chopped
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Candied peanuts for garnish
Instructions
Peanut Butter Cookie Crust
- Preheat oven to 350F. Lightly grease a 9-in tart pan with a removable bottom. Set aside.
- In the bowl of a stand mixer OR with a handheld electric mixer, beat butter and sugars together until completely creamy, about 1-2 minutes. Beat in peanut butter, egg, and vanilla until smooth.
- Add baking soda, salt, and flour to liquid mixture and beat until a soft dough forms. Pat dough into the bottom and up the sides of prepared tart pan. Chill crust in freezer 20 minutes.
- Bake crust at 350F 15-20 minutes or until crust is a light golden brown. (crust will puff up as it bakes-- use the bottom of a drinking glass to flatten back down once removed from oven) Cool on a wire cooling rack.
Chocolate Ganache
- Place chocolate in a large bowl and set aside. In a small saucepan, heat cream until it reaches a low simmer. Remove from heat and pour over chocolate. Whisk ganache until chocolate is completely melted and smooth. Whisk in vanilla.
- Pour chocolate ganache into cooled crust. Chill tart at least 2 hours until ganache is firm. Top tart with candied peanuts and slice into wedges. Enjoy!