Chocolate Peanut Butter Tart

Chocolate Peanut Butter Tart

If you’re looking for Olympian baking, this Chocolate Peanut Butter Tart is! For those of us crazy for the combination of chocolate and peanut butter, this is the apex in a tart format.

There are 3 components to this tart: the cookie crust, the peanut mousse and the chocolate ganache.  Don’t fret. It really doesn’t take that long, and the entire tart can be prepared and assembled up to 5 days ahead of time and you’re all set.

This recipe is adapted from one of the most respected bakers in the U.S, Rose Levy Beranbaum, and it’s her attention to details that make this recipe work so well. I love how she mixes a bit of milk and bittersweet chocolate in the ganache. However, if you’d like to incline one way or the other, feel free to use just milk, or just semisweet.

Respect the ingredients – this recipe can handle season patterns from misty rain to artic blast to summer vibes. Remember, because we care about the ingredients, we also care about temperature. When baking, make sure to bring all ingredients to room temperature before starting.

Bake with love! This recipe is guaranteed to take you to paradise. And dream of Para-para-paradise! Para-para-paradise!

Chocolate Peanut Butter Tart

 

Chocolate Peanut Butter Tart

Adapted from Rose Levy Beranbaum, The Pie and Pastry Bible, Scribner 1998

Makes one 9-inch tart, serving 8 to 10 people

 

For the Peanut Butter Mousse

7 tablespoons cream cheese at room temperature

½ cup peanut butter (smooth)

¼ cup sugar

1 teaspoon vanilla extract

¾ cup heavy cream, softly whipped

 

For the Chocolate Ganache

3 ounces milk chocolate

2 ounces bittersweet chocolate

1/3 cup heavy cream

½ teaspoon vanilla extract

 

For the Sweet Peanut Butter Cookie Tart Crust

½ cup all-purpose flour

½ teaspoon baking soda

pinch of salt

¼ cup packed light brown sugar

2 tablespoons granulated sugar

4 tablespoons unsalted butter, cut into cubes

½ cup smooth peanut butter, preferably Jif at room temperature

½ large egg (beat the egg lightly before measuring out half of it)

½ teaspoon vanilla extract

 

Equipment: 9-inch tart fluted pan

Prepare the Cookie Tart Crust:

  • In a small bowl, whisk together the flour, baking soda, and salt.
  • In the bowl of a food processor, process the sugars for a few seconds until very fine. With the motor running, add the butter cubes. Add the peanut butter and process until smooth and creamy, about 10 seconds. With the motor running, add the egg and vanilla and process until incorporated. Scrape the sides of the bowl. Add the flour mixture and pulse just until combined. (you can also use an electric mixer if you don’t have a food processor).
  • Scrape the dough into a bowl and refrigerate for at least 1 hour or overnight.
  • Press the dough evenly into the tart pan. You can use a piece of plastic wrap to do this and invert onto the tart pan and then press against the sides. If the dough softens and sticks, refrigerate it until the plastic wrap doesn’t stick. If the dough tears, simply press it together or use the scraps to press into any empty areas. Cover the tart pan with plastic wrap and refrigerate for at least 1 hour.
  • Bake the tart shell, without weights in a preheated 350˚F oven for 10 to 12 minutes or until golden. It will puff at first and then settle down at the end of the baking. The sides will be soft but spring back when touched gently with a finger. Cool on a wire rack.

 Prepare the Peanut Butter Mousse:

  • In the bowl of a standing mixer, preferably fit with the whisk beater, beat the cream cheese, peanut butter, and sugar just until the mixture is uniform in color. Reduce the speed to low and add the vanilla. Beat in ¼ cup of the whipped cream just until it is incorporated. With a large rubber spatula, fold in the rest of the whipped cream, mixing until the mixture is well blended but still airy.
  • Scrape the mousse into the sweet peanut butter cookie tart crust and smooth the surface so that it is level. Refrigerate the tart while preparing the ganache.

Make the Chocolate Ganache:

  • Chop the milk and bittersweet chocolates with a serrated knife very finely and place it a glass or stainless-steel bowl.
  • Bring the cream to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate and let it sit for 1 minute allowing the heat to melt the chocolate. Whisk slowly from the center out until homogeneous and then a bit more vigorously, making sure the ganache is completely smooth. Add the vanilla and whisk again. Cool to temperature before glazing the tart.

Assemble the Tart:

  • Pour the ganache over the peanut butter mousse in a circular motion, being careful so that it does not land too heavily in any one spot and cause a depression in the mousse. Using a small metal spatula, start to spread the ganache to the edges of the pastry, then spread it evenly to cover the entire surface of the tart. Refrigerate the tart for at least 2 hours to set or up to 5 days.
  • Remove the tart from the refrigerator at least 30 minutes before serving. Unmold the tart and cut it with a sharp thin bladed knife, dipping in hot water after each cut to make a clean cut.

 

Other Recipes You Might Like:

Tahini Caramel Tart

Strawberry Cream Cheese Tart

Rhubarb Strawberry Pie

Sweet Potato Pie

Chocolate Custard Pie

 

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Chicken Peperonata Cooking show

Chicken Peperonata

Talk about celebrity crush, here is mine: Giada De Laurentiis. I’m not sure if “crush” is the proper word, but you get what I mean. Not only I’m one of the millions of fans of her shows on Food Network, I’ve been using her cookbooks since Every Day Italian came out.

This recipe is adapted from Giada’s Italy, another book featuring many Italian inspired recipes great for the home-cook. In the book, she titled the recipe Crispy Chicken Thighs with Peppers and Capers.  She tells the story of her great-aunt Raffy, “who makes the most delicious peperonata” and inspired her to create this recipe. I thought it’s easier to just call it Chicken Peperonata.

Many food aristocrats consider chicken boring. Not me. I love chicken, and this recipe is Italian chicken glory! While white breast meat is 99 percent white fiber muscle and very healthy, dark meat carries more oxygen and myoglobin, which is the reason for the darker color, but it also carries more fat (but not that much) which is the reason it tastes better.

Like Giada, I like to make this recipe with chicken thighs, but if you prefer to use chicken breast, it will be just as wonderful. If you want to be even more productive and buy an entire chicken, go for it, and use every part. Save the bones for brodo and use all other parts of the chicken for this recipe.

Magic in the world of food often relies on the ingredients you have, so be sure to carefully choose nice kalamata olives (over canned), fresh bell peppers and capers in brine. The result is as incredible as any Italian restaurant can provide.

Another bonus of this recipe: it’s year-round-evergreen. When you close your eyes and imagine a table full of friends and family, picture this Chicken Peperonata in the middle of the table. It’s pure cooking, captivating your family with the power of cooking—and the recipes that you find right here at Chef Leticia.

 

Chicken Peperonata

Adapted from Giada’s Italy

Serves 4

 

¼ cup olive oil

4 chicken thighs (about 2 lbs)

1 teaspoon kosher salt

1 anchovy fillet or ½ teaspoon anchovy paste

1 red bell pepper, cored, seeded and sliced into thin strips

1 shallot, diced small

½ cup pitted kalamata olives, roughly chopped

2 tablespoons capers, drained and rinsed

¼ teaspoon dried oregano

1 cup dry bread-crumbs

1 tablespoon parsley, chopped

 

Pre-heat the oven to 425F.

Heat 2 tablespoons of the olive oil in a medium skillet over medium high heat. Dry the chicken very well with paper towels and season evenly on both sides with ¾ of teaspoon of kosher salt.  Place the thighs in the hot pan, skin-side down, and cook without moving for about 8 minutes, or until golden brown. Flip the thighs and cook an additional 3 minutes. Transfer the thighs to a baking sheet and roast for 10 to 15 minutes, or until an instant-read thermometer registers 160F.

While the chicken roasts, place the same pan over medium heat and add the remaining 2 tablespoons olive oil. Add the anchovy and mash it with the back of a wooden spoon until it dissolves into the oil. Add the bell pepper and remaining ¼ teaspoon salt to the pan and cook, stirring often for 5 minutes, until cooked through and soft. Stir in the shallots and cook an additional minute. Add the olives, capers, and oregano to the pan and stir to combine.

Sprinkle the bread-crumbs over the pepper mixture and stir with a wooden spoon until the bread crumbs have soaked up all the flavored oil. Cook, stirring occasionally, until the bread-crumbs are toasted and the flavors have married, about another 3 minutes. Stir in the parsley. Spook the bread-crumb mixture onto a platter. Top with the chicken thighs and drizzle with any accumulated juices from the baking sheet.

 

More Chicken and Italian Recipes:

Chicken With Mushroom Sauce

Veal Scaloppine

Melon with Prosciutto Di Parma

Penne A la Vodka

 

I’m so happy that you visited today!

Make sure to share this story with someone who cares about this topic.

You can buy my cookbooks on Amazon: Latin Superfoods is my latest cookbook.

I’m also the author of The Brazilian Kitchen and My Rio de Janeiro: A Cookbook.

Visit my YouTube Chanel @LeticiaMoreinosSchwartz

 

I’d love to connect with you! Follow my food adventures on social media!

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Tahini Caramel Tart

Take a bite of this Tahini Caramel Tart! Right through the screen!

Tahini, a sesame seed paste that has long satisfied the Mediterranean palate is finding a much wider audience. It has the potential to rival peanut butter, almond butter, and cashew butter.

According to Adeena Sussman, an expert in Israeli cooking and author of Sababa, where this recipe is featured, “Tahini is made from sesame seeds that are soaked in water (sometimes salted), then crushed so the hull separates from the tender inner germ. The seeds are then run through a centrifuge to separate and dispose of the waste before being roasted and finally ground between huge millstones to produce the tahini everyone in Israel knows.”

In a regular supermarket, among the many brands of tahini available nowadays, you will find Joyva Sesame Tahini, Seed & Mill Organic Tahini, Ziiyad All-Natural Tahini, and Roland Organic Tahini. Whole Foods has also created its own 365 Organic version.

Smooth tahini paste has become a favorite among chefs and home cooks, as Israeli cuisine is gaining more popularity. Not surprisingly, it is on the menu at places that specialize in Mediterranean cooking and home cooks are discovering that it is as handy to have in the kitchen as peanut butter.

It’s also turning up in sweet dishes, like this delicious Tahini Caramel Tart. Caramel Tarts started to show up a good 20 years ago, but this one, made with tahini in the caramel is pretty special. As you see in the recipe, it calls for ½ teaspoon of sea salt. Use it. The caramel really needs this whole amount of salt, or else, it’s going to be too sweet.

When I first made this tart and photographed it for this blog, I ended up skipping the Labaneh whipped cream. Since then, I made this tart a few more times, including the whipped cream, which does add a good complement. As you can tell, this recipe quickly became a regular in my kitchen, and I hope it becomes a regular in your kitchen too.

I’m slowly working my way through Sussman’s book. You might also like this recipe for Eggplant and Tomato Galette from Adeena Sussman’s Sababa.

 

Tahini Caramel Tart Cooking Show

Tahini Caramel Tart

Adapted from Sababa by Adeena Sussman

Serves 12 to 14

 

Chocolate Shortbread Crust

½ cup (1 stick) unsalted butter, slightly softened

½ cup confectioner’s sugar

¾ cup all-purpose flour

1/3 cup unsweetened cocoa powder

¼ teaspoon fine sea salt

3 tablespoons sesame seeds

 

Tahini Caramel

½ cup granulated sugar

¾ cup heavy cream

½ cup lightly packed light brown sugar

6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces

3 tablespoons Asian (date syrup)

½ teaspoon fine sea salt

1/3 cup pure tahini paste

 

Labaneh Whipped Cream

2/3 cup heavy cream

½ cup 4-Hour Labaneh, or Greek Yogurt

1 tablespoon confectioner’s sugar

 

Make the Crust: Preheat the oven to 325˚F.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and confection sugar at medium-high speed, scraping down the sides of the bowl if necessary, until light and fluffy, 2 to 3 minutes. Add the flour, cocoa powder, salt, and sesame seeds. And beat until just incorporated 15 to 20 seconds. Gather the dough, then press it into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Freeze for 10 minutes, then bake until the crust is golden and flaky but still soft, 25 minutes. Cool Completely.

While the tart is cooling, make the caramel: Place the granulated sugar in a medium saucepan (try to use one with a few inches headroom) and sprinkle 3 tablespoons of water on top of it. Turn the heat to medium, bring to a boil, then increase the heat to medium-high and boil until the sugar turns syrupy and the color of light caramel, about 7 minutes ( be careful here; it can burn, so take it off the heat a few seconds early if you’re in doubt and swirl gently if one area begins to darken more than others). Remove the syrup from the heat, then immediately add the cream, brown sugar, butter, and silan and stir until the butter is melted. The mixture will sputter, then may harden in parts, but don’t worry. Place the saucepan back on the stove. Bring the mixture to a low simmer over low heat and simmer until it’s a deep mahogany color, 11 to 12 minutes. Remove from the heat, whisk in the salt and then the tahini until smooth, and pour into the baked tart crust. Cool slightly, then chill until the tart is set, at least 4 hours (but overnight is best).

Make the Whipped Cream: just before serving, in a stand mixer fitted with the whish attachment, whip the cream until soft peaks form, 2 minutes. Add the labaneh and confectioner’s sugar and whip until soft peaks return, 1 minute. Remove the tart from the fridge, slice, and serve with the whipped cream.

 

More Israeli Recipes:

Jeweled Rice with Carrots

Passover Brisket with Prunes & Carrots

Short Ribs with Eggplant, Silan, and Nigela Seeds

Matzo Buttercrunch

 

I’m so happy that you visited today!

Make sure to share this story with someone who cares about this topic.

You can buy my cookbooks on Amazon: Latin Superfoods is my latest cookbook;

I’m also the author of The Brazilian Kitchen and My Rio de Janeiro: A Cookbook.

Visit my YouTube Chanel @LeticiaMoreinosSchwartz

I’d love to connect with you!

Follow my food adventures on social media;

Instagram

Facebook

Twitter

Contact me

See you next time!

Leticia

 

 

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