For this chocolate-peanut butter tart, a delicate cookie crust cradles a lighter-than-air peanut-butter mousse and a chocolate ganache topping.
LC OCD In A Good Way Note
You may be wondering “Why in the name of all that’s good and flour-y is Rose Levy Beranbaum being so OCD about this recipe with her insanely detailed instructions and unusual ingredient amounts, like “1/2 egg”? Well, first, that’s just Rose. Second, that’s what’s made her such a standout cookbook author, and why mess with something that works?
Chocolate-Peanut Butter Mousse Tart
Ingredients
- For the peanut butter mousse
- For the milk chocolate ganache
Directions
In the bowl of a standing mixer, preferably fit with the whisk beater, beat the cream cheese, peanut butter, and sugar just until the mixture is uniform in color. Reduce the speed to low and add the vanilla. Beat in 1/4 cup of the whipped cream just until it is incorporated. With a large rubber spatula, fold in the rest of the whipped cream, mixing until the mixture is well blended but still airy.
Scrape the mousse into the sweet peanut butter cookie tart crust and smooth the surface so that it is level. (If the dough is rolled to the exact thickness specified, the filling and ganache amounts will be exact. If the dough is rolled a little thicker, there will be a little leftover filling and ganache.) Refrigerate the tart while preparing the ganache.
Break the milk and bittersweet chocolates into several pieces and place in the bowl of a food processor fit with the metal blade. Process until the chocolate is very finely ground.
Bring the cream to a boil in a small saucepan over medium heat or in a heatproof glass measure in the microwave. With the food processor’s motor running, pour the hot cream through the feed tube into the chocolate mixture. Process until smooth, scraping the sides of the bowl once or twice, about 15 seconds. Add the vanilla and pulse a few times to incorporate it. Transfer the ganache to a bowl. Cool to room temperature.
Pour the ganache over the peanut butter mousse in a circular motion, being careful so that it does not land too heavily in any one spot and cause a depression in the mousse. Using a small metal spatula, start to spread the ganache to the edges of the pastry, then spread it evenly to cover the entire surface of the tart. If desired, make a spiral pattern by lightly pressing the spatula against the surface and running it from the outside of the tart to the center. Refrigerate the tart for at least 2 hours to set or up to 5 days. (You can wrap the tart well and freeze it for up to 3 months.)
Remove the tart from the refrigerator at least 15 minutes before serving. Unmold the tart and cut it with a sharp, thin-bladed knife, dipping it in hot water after each slice. It is as good lightly chilled as it is at room temperature.
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Hello! I have a question about the cream cheese – having moved from the US to the UK I’ve discovered that the cream cheese here is like the whipped cream cheese in the US and not the block kind. Do I need to make any adjustments to the recipe to take that into account? Before I realized this I had many failed cream cheese frostings that previously worked beautifully!
How frustrating, Tiffany! We feel your pain. Unfortunately, whipped-style cream cheese and regular cream cheese aren’t interchangeable, particularly when it comes to baking. I fear that you may end up with a grainy, watery mousse if you use the whipped style. Perhaps a specialty American import shop might have some? Or there are many recipes online for making your own.
Hi David! I have Rose’s Baking Bible, which gives the recipe for the chocolate hazelnut mousse tart. It was a lot of fun to make (and eat), but when I found your recipe for her original, I thought I’d give it a try! Quick question about the mousse: should the cream cheese and peanut butter both be room temperature?
Thanks for sharing the recipe with us. I can’t wait to try it!
Absolutely! I will make sure to change that in the recipe, cap cinnamon.
My tart pan is 11 inches–what’s a girl to do? Will the recipe stretch that extra inch? Should I use a 9-inch pie or cake pan instead? Make 1 1/2 times the recipe? Suggestions?
Katherine, if you hold my feet to the fire, I’d say, yes, the 1 1/2 recipe will fit an 11-inch pan. But I haaaaaaaaaaaaaaate to say such things because I haven’t tried it personally. My suggestion: Double the recipe, that way you’ll definitely have enough dough. Then make cookies out of the leftover scraps.
Hi David (and the gang),
Just stopping by to thank you for the fabulous recipe. Super easy, completely fool proof, and absolutely delicious! A definite 10/10!
Stunning photograph, Zoe! Many, many thanks for sharing….
My pleasure, Zoe. Your tart looks fantastic!
Hey there I chanced upon this delightful recipe and I was thinking of baking it beforehand for a surprise birthday party. Do you think I can prepare the tart shell, filling, and ganache beforehand–say three to four days ahead? :)
Farhanna, it IS a delightful recipe, I hope you try it! Yes, you can prepare everything in advance, provided you assemble the tart, refrigerate it a couple of hours until the various layers “set,” and then wrap it well and freeze it for the duration of time, as mentioned in step one under “Assemble the tart” in the recipe. You can allow it to thaw for several hours in the fridge. Let us know how it goes…!
Thank you so much for your reply Renee! I’ll definitely try it. I’m keeping my fingers crossed everything will go according to plan!
As are we, Farhanna. Please report back…and I meant to say earlier how lovely it is of you to bake something for the surprise party!
Sure I will :) Aww I’m only spreading the love for good food. The world needs a healthy dose of amazing tarts doesnt it!
Yes!