Salted Chocolate Peanut Butter Tart

Instructions

Make the crust

Preheat the oven to 350°F (180°C).

Spray a round 9-inch (23-cm) tart pan or cake pan with non-stick spray. (I like to use a tart pan here because the removable bottom makes it easier to cut and serve neat slices, but you can, of course, use a cake pan if that's what you have.)

In a food processor, pulse the peanuts just until they're roughly chopped. Don't let it run too long or you'll make peanut butter.

Place the butter in a medium bowl and microwave in 15-second increments until the butter is melted. Stir in the peanuts, flour, salt, sugar, and baking powder. Scrape the bowl really well to get all the crust bits out and press the crust evenly into and up the sides of the tart pan. Bake until the crust is a light golden color and smells fragrant, 10 to 20 minutes. Let cool completely while you make the filling.

Make the filling

Give the bowl a quick wipe with a kitchen towel if there are still crust pieces in it. Pour the heavy cream into the bowl. Using an electric hand mixer, beat the cream on high speed just until softly whipped, about 2 minutes.

Pour the softly whipped cream back into a glass measuring cup (it can be the same one you used for measuring). Pop this in the fridge while you finish making the filling.

Add the cream cheese to the same bowl, and beat on high speed until creamy, about 1 minute. Add the peanut butter, sugar, vanilla, and salt, and mix until well combined. Add about one-third (just eyeball it) of the whipped cream into the bowl with the filling and mix until just combined. Add the rest of the whipped cream and gently fold it in with a silicone spatula until completely combined.

If the crust is still cooling, cover the bowl with a kitchen towel and pop it in the refrigerator until the crust is cool.

Spread the peanut butter filling into the cooled crust. Chill while you make the ganache.

Make the chocolate ganache

To a clean, dry bowl, add the chopped chocolate, making sure there's enough room to add the heavy cream on top.

In a small saucepan over medium heat, warm the heavy cream until it just begins to simmer. Remove from the heat and pour over the chocolate in the bowl, and let it sit for 5 minutes. Then, stir until it smooths outyou should have a smooth, creamy ganache. Cool for a few minutes.

Assemble the tart

Pour the chocolate ganache over the tart. You may have more ganache than you need.

Let the tart chill for at least 6 hours or overnight before serving. Serve with a sprinkle of peanuts and flaky sea salt. Store leftovers in an airtight container in the fridge for 5 or 6 days.

Dessert