CREAMY PEANUT BUTTER-CHOCOLATE TART

Calling all peanut butter fans!  Get ready to have your world rocked.  This tart is such a treat to make and eat!  The mousse-like peanut butter filling sits in a shortbread biscuit crust … and oh, that chocolate drizzle!!!  You just have to experience this; I dare you to take a bite and not say “yum”!

Prepare crust:

Preheat oven to 350F

  1.  Whisk together all dry ingredients in large bowl.  Add rest of ingredients.  Mix well.
  2. I like to use my hands to help mix ingredients.
  3. Place crust mixture in an 8” tart pan. You want to form a ¼” thick crust.  Begin by pressing it against the sides of the pan and then firmly into the bottom.
  4. Prick bottom and sides all over with a fork to allow steam to escape when baking.  Bake for 30 minutes.  Edges will appear slightly golden brown.
  5. Cool completely.

Prepare filling:

  1.  Open refrigerated can of coconut cream and spoon out cream from the top.  Transfer it to a large bowl and begin beating on high with hand mixer.  Gradually add half of the liquid left in the can.  Beat until peaks have formed.  This could take up to  3 – 4 minutes.
  2. Place in refrigeratorIn a smaller bowl beat on high, peanut butter, vanilla, maple syrup and rest of coconut liquid from the can until creamy.
  3. Fold peanut butter mixture into coconut whipped cream until mixed.  Pour into cooled crust.  Refrigerate overnight to set.
  4. Prepare drizzle:  Whisk all ingredients together well.

To serve the tart:

Drizzle prepared chocolate over entire pie.  Drizzle will set immediately.

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CREAMY PEANUT BUTTER-CHOCOLATE TART

  • Author: Carla's No Place Like Home
  • Prep Time: 35 minutes + overnight set
  • Cook Time: 30 minutes
  • Total Time: 65 minutes + overnight set
  • Yield: 6 pieces 1x
  • Category: dessert
  • Method: bake and refrigerate
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

Calling all peanut butter fans!  Get ready to have your world rocked.  This tart is such a treat to make and eat!  The mousse-like peanut butter filling sits in a shortbread biscuit crust … and oh, that chocolate drizzle!!!  You just have to experience this; I dare you to take a bite and not say “yum”!

 


Ingredients

Scale

Crust ingredients:

Filling ingredients:

Chocolate Drizzle ingredients:


Instructions

Prepare crust:

  1. Preheat oven to 350F
  2. Whisk together all dry ingredients in large bowl.  Add rest of ingredients.  Mix well.  I like to use my hands to help mix ingredients.
  3. Place crust mixture in an 8” tart pan. You want to form a ¼” thick crust.  Begin by pressing it against the sides of the pan and then firmly into the bottom.
  4. Prick bottom and sides all over with a fork to allow steam to escape when baking.
  5. Bake for 30 minutes.  Edges will appear slightly golden brown.
  6. Cool completely.

Prepare filling:

  1. Open refrigerated can of coconut cream and spoon out cream from the top.
  2. Transfer it to a large bowl and begin beating on high with hand mixer.
  3. Gradually add half of the liquid left in the can.
  4. Beat until peaks have formed.  This could take up to 3 – 4 minutes.
  5. Place in refrigerator.
  6. In a smaller bowl beat on high, peanut butter, vanilla, maple syrup and rest of coconut liquid from the can until creamy.
  7. Fold peanut butter mixture into coconut whipped cream until mixed.
  8. Pour into cooled crust.
  9. Refrigerate overnight to set.

Prepare drizzle:

  1. Whisk all ingredients together well.

To serve the tart:

  1. Drizzle prepared chocolate over entire pie.  Drizzle will set immediately.
  2. Serve.

Notes

Note:  Make this tart ahead and freeze.  Takes about 20 minutes to thaw before serving.

Need to purchase an 8″ tart pan.  Click HERE.

Keywords: Vegan/gluten-free tart, peanut butter-chocolate tart, vegan dessert, gluten-free dessert

 

 

 

 

 

 

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