Peanut Butter Chocolate Tart
This may be the best dessert pie we have put together yet — rich, creamy, and built on a base that asks very little of you. The filling uses Nutberry Peanut Butter Chocolate, one of the Nutberry products we distribute. Chocolate and peanut sit in good balance and the consistency is exactly creamy enough. It is just as happy spread on toast as it is holding together a tart like this one. Serving size: 8-10
Ingredients List
- For the biscuit base
- 25 Oreo biscuits (with the cream removed)
- 4 tbsp melted salted butter
- For the filling
- ½ cup Nutberry Peanut Butter Chocolate
- ½ cup softened cream cheese
- ¼ cup powdered sugar
- ½ cup whipping cream
- For the topping
- 20 g chopped chocolate
- 1 tbsp crushed peanuts
Step-by-Step Method
- 1
To a blender, add 25 Oreo biscuits and blend for 20 seconds at high speed or until they become crumbly.
- 2
Then, add in 4 tbsp melted salted butter and blend again for another 45 seconds. The biscuit crumbs will be wet from the butter at this point and will form a grainy paste.
- 3
Add the crushed biscuits to a tart tray of around 8 inches. Press down and spread it around the tray evenly, covering the bottom and sides.
- 4
Leave it in the refrigerator for 30 minutes to harden.
- 5
In the meantime, prepare the filling by adding ½ cup Nutberry Peanut Butter Chocolate, ½ cup softened cream cheese, and ¼ cup powdered sugar to a bowl. Mix it together using a spatula.
- 6
Then, add ½ cup whipping cream and using a whisk, mix it together with the peanut butter and cream cheese, until the mixture becomes smooth and creamy.
- 7
Take the tray with the tart out of the refrigerator and pour the filling on top of it. Smooth out the top with a spatula or the back of a spoon.
- 8
Refrigerate the tart overnight to let it set.
- 9
Before serving, sprinkle 20g chopped chocolate and 1 tbsp crushed peanuts on top of the tart.