Chocolate and Peanut Butter Tart

Ingredients

• 115 g almond flour
• 15 g oat flour
• 35 g unsweetened cocoa powder
• 3 tbsp monk fruit sweetener
• salt (A pinch.)
• 1 large egg
• 45 g unsalted butter (Softened.)
• 1 cup heavy cream (For the filling.)
• 1 cup powdered sugar
• 1 cup peanut butter
• 8 oz cream cheese (Softened.)
• 4 oz chocolate chips
• 0.5 cup heavy cream (For the ganache.)
• 0.25 cup peanuts (Chopped.)

Steps

1. 1

   Preheat the oven to 175 °C. Grease an approximately 23 cm tart pan and, if desired, line the base with parchment paper to make unmolding easier.

2. 2

   In a bowl, combine the almond flour, oat flour, cocoa powder, monk fruit sweetener, and pinch of salt until evenly distributed.

3. 3

   Add the egg and softened butter. Mix until you have a moist, homogeneous dough that can be pressed easily.

4. 4

   Press the dough evenly over the base and sides of the pan, aiming for a uniform thickness. Lightly prick the base with a fork.

5. 5

   Bake the crust for 12-15 minutes, until firm and intensely chocolate-scented. Let it cool completely in the pan.

6. 6

   While the crust cools, whip the cream for the filling until soft peaks form. Do not overwhip it, as it should remain creamy rather than grainy.

7. 7

   In another bowl, beat the powdered sugar, peanut butter, and softened cream cheese until smooth, thick, and lump-free.

8. 8

   Fold the whipped cream into the peanut butter mixture to retain the air and create a light filling.

9. 9

   Pour the filling over the cooled chocolate crust and smooth the surface with a spatula. Refrigerate the tart for at least 1 hour so the filling can set.

10. 10

    To prepare the ganache, heat the remaining cream in a saucepan over medium heat until very hot and beginning to steam, without allowing it to boil vigorously.

11. 11

    Pour the hot cream over the chocolate chips and let the mixture stand for 2-3 minutes so the chocolate can soften.

12. 12

    Stir from the center outward until you have a glossy, smooth, completely melted ganache.

13. 13

    Pour the ganache over the chilled tart and spread it to the edges. Sprinkle the chopped peanuts on top.

14. 14

    Refrigerate the tart for at least 1 more hour, until the ganache is firm and the filling can be sliced cleanly. Let it rest at room temperature for 10-15 minutes before serving.

Notes

The publication provides the ingredients but does not include complete instructions; the steps, times, and temperature have been reasonably reconstructed based on the tart's composition. Keep the tart covered in the refrigerator for up to 4 days. For clean slices, use a hot knife and dry it between cuts.

Nutrition per serving

• dessert
• tart
• baking
• chocolate
• peanut butter
• peanuts
• American
• vegetarian