CHOCOLATY PEANUT BUTTER GANACHE TART
Still don't have any all purpose flour in the pantry, no nuts, I feel so deprived! hahahaha...weird I know but it's true. Good thing I made a tart dough few weeks back, I finally got the chance to use it. For the filling, I went with something simple and something I know everyone in my family love, a CHOCOLATY PEANUT BUTTER GANACHE TART!
The tart dough is a bit delicate so roll out gently, I did mine between two sheets of cling film, no mess no fuss. Even so when I transferred it to the tart pan it kind of cracked specially on the sides, good thing about this though is it patches up nicely. For both the filling and the topping, I decided on a dark chocolate ganache, which is quite simple to make a ratio of 1:1 to make a medium consistency ganache. I used a combination of 8 oz bittersweet chocolate to 4 oz unsweetened chocolate. As spur of the moment thing, I added smooth peanut butter to the filling to differentiate it with the topping. The filling has a thicker and sturdier structure compare to the whipped ganache which is what I used for the topping, both are quite nice and very rich texture, the tart dough added the right balance between the smooth , creamy texture of the chocolate/peanut butter layer with the buttery crust. This is definitely a must try.
Recipe by Sweet Tooth
- 1 1/2 cup of cream heated
- 12 oz of chopped chocolate (I used a combination of 8 oz bittersweet chocolate to 4 oz unsweetened chocolate)
- 3/4 cup of smooth peanut butter (you can use chunky if you want to add crunch)
- 1 10-baked sweet tart (from Pierre Herme)
- Chopped the chocolates into small pieces, divide into 2 heat proof bowls and set aside.
- In a sauce pan, heat the cream. While waiting for the cream to get hot, in one of the bowls, add the peanut butter. Set aside.
- Equally divide the heated cream into the two bowls of chocolate.
- Let it stand for a few minutes and gradually mix with a rubber scrapper to incorporate the cream and chocolate mixture. Cover with cling wrap and refrigerate until cold.
- For the chocolate peanut butter mixture, once the cream is added gradually mix with a rubber scrapper to incorporate. This mixture is thicker in consistency than the pure ganache because of the peanut butter. Keep on mixing until it cools to room temperature, with a help of an ice bath.
- Pour into the baked tart shell, spreading the mixture as evenly as possible, cover with cling film and refrigerate. For 30 minutes to 1 hour.
- Get the bowl of pure ganache (chocolate & cream mixture) from the fridge, whipped until it change in color and becomes fluffy, will take only few minutes specially if using a hand mixer or a tabletop mixer.
- To decorate the tart, get the tart from the fridge, put the whipped ganache in a pastry bag with a star tip and pipe shells around the top of the tart starting on the outer perimeter of the tart until you reach the center.
- Chill of several 2-3 hours for the flavor to develop or if you can't wait like my brother eat at once.
- This is a very rich tart, so a sliver of it goes a long way.