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One of my friends had a birthday last week and I wanted to make a special dinner to celebrate. When it came to the dessert, I wanted something that would sparkle and decided on an old, tried and true, never fail recipe that I've been making for many years; Peanut Butter-Ganache Tart with Shortbread Crust. I made it in small individual tart pans this time instead of a larger pan. It's always a big hit, and most everyone who tries it wants to lick the plate clean!
- Ingredients for the crust:
- 10 ounces of shortbread cookies crushed, I used Nabisco Lorna Doones but any type of shortbread cookie will do, graham crackers or digestive biscuits also work well.
- 6 tablespoons melted butter
- Ingredients for the filling:
- 8 ounces cream cheese softened
- 1 cup peanut butter
- 1 cup powdered sugar
- 2 tablespoons butter softened
- 1 cup chilled heavy cream whipped
- 1 tablespoon vanilla
- ½ cup whipping cream
- 6 ounces semi-sweet chocolate chips
-
For the crust, spray a 9 inch tart pan with a removable bottom with cooking spray. Mix crushed cookies with butter and press mixture evenly into prepared pan. Bake at 350˚F for 8 minutes. Remove from oven and cool completely.
-
For the filling, using electric mixer, beat cream cheese and peanut butter until well blended. Add the 1 cup powdered sugar and butter and beat until fluffy. Fold in ½ of the whipped cream into the peanut butter mixture to lighten. Gently fold in remaining cream. Add vanilla and stir till combined. Spoon into crust. Refrigerate until firm, about 3 hours.
-
Heat cream in microwave until very hot, about 1 ½ minutes. Add chocolate and stir until smooth. Cool to lukewarm. Spread topping over pie. Refrigerate until firm, about 3 hours. Cut into wedges and serve with lightly sweetened whipped cream.
To make small individual tarts, use 8 small tart pans with removable bottoms - mine are 4 inches in diameter. Proceed with the directions as above, dividing the ingredients between the 8 pans.
Diane says
This looks delicious! Could it be frozen? I have whipping cream I need to use right away. If this can be frozen I will serve it for Easter dessert. Thanks Chris.
Chris Scheuer says
Yes, it freezes beautifully!
Karen says
Hi Chris, would you mind explaining how you did the swirly topping on these please?. Someone else asked as well but it looks like the link is gone, unless I'm missing something. Thanks!
Chris Scheuer says
Hi Karen, I tried to look for the video I had linked to but, you're right, it's not there. I filled a small bowl with ice water, melted chocolate chips and put the melted chocolate (not too hot) in a small ziplock bag. I snipped a tiny bit off one corner then piped a "flower" (very basic) in the water. The chocolate cools quickly and you can lift out the "flower" or swirls.
Tonna says
How did you do the chocolate decoration on top with the swirls? Thanks
Chris Scheuer says
Hi Tonna, I did something similar to this: But I used ice water.