Peanut Butter Tart w/ Shortbread Crust & Chocolate Ganache Glaze
This is a lick the plate clean, may I have another dessert.
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients for 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
Ingedients for 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
  • Ingredients for the glaze:
  • ½ cup whipping cream
  • 6 ounces semi-sweet chocolate chips
  1. 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.
  1. 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. Spoon into crust. Refrigerate until firm, about 3 hours.
  1. Heat cream in microwave until very hot, about 1½ 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.
Recipe by Orgasmic Chef at