Creamy Peanut Butter Tart

Creamy Peanut Butter Tart puts rectangle graham crackers, butter and milk or semisweet chocolate at the center of a pie recipe and finishes in about 140 minutes, enough for 12 Servings.

• Yield 12 Servings
• Ready in 140 minutes
• Prep 135 minutes
• Cook 5 minutes

Ingredients

• 9-10 rectangle graham crackers (crushed into fine crumbs (about 1 sleeve of graham crackers))
• 6 tablespoons butter (melted)
• 1/2 cup milk or semisweet chocolate (finely chopped)
• 1 1/2 cups heavy cream (divided)
• 3/4 cup creamy peanut butter
• 4 ounces cream cheese (softened)
• 1/3 cup sweetened condensed milk

Instructions

1. In a medium bowl, combine the graham cracker crumbs and the butter. Mix until combined. Place the crumbs in a 9- or 10-inch tart pan or pie plate. Press the crumbs evenly over the bottom and up the sides of the pan. Refrigerate while proceeding with the recipe.
2. Place the chopped chocolate in a small bowl. Pour 1/2 cup cream in a small saucepan and heat over medium heat until simmering. Pour the hot cream over the chopped chocolate and set aside (without stirring) for 3-5 minutes. Whisk until combined and glossy smooth. Cool the ganache to room temperature by whisking quickly for a few minutes. Spread the ganache over the bottom of the prepared crust and refrigerate until set, about 10-20 minutes.
3. In a blender, food processor, or with a handheld mixer, combine the peanut butter, cream cheese and sweetened condensed milk. Blend until smooth. Add the remaining 1 cup heavy cream and process until the mixture is light and fluffy (1-2 minutes). Spoon the mixture over the top of the set ganache layer and smooth to the edges. Refrigerate for 2 hours or overnight. When ready to serve, remove the tart from the pan (if using a pie pan, obviously skip this step), cut the tart into slices and serve.

Let the center settle before you cut it, or the slices will slump.