Chocolate and Peanut Butter Tart
Translated from Spanish, the language of the reel.
Baked Lean cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Dario on SeeMeCook
A rich tart with a crisp chocolate crust, a creamy peanut butter and cream cheese filling, and a thick chocolate ganache topping with chopped peanuts. It is an indulgent, intense, and delicious dessert.
- Time
- 3 hours 15 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, peanuts, tree nuts, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Base de chocolate
- 25 g
- 50 g
Relleno de crema de cacahuete
- 240 g
- 120 g
- 255 g
Ganache de chocolate
- 120 g
- 35 g
Weights are estimates. Together, the ingredients weigh about 1.39 kg before cooking, which is about 140 g per serving.
Steps
Base de chocolate
Preheat the oven to 175 °C (350 °F). Grease an approximately 23 cm tart pan and, if desired, line the base with parchment paper to make unmolding easier.
In a bowl, combine the almond flour, oat flour, cocoa powder, monk fruit sweetener, and pinch of salt until evenly distributed.
Add the egg and softened butter. Mix until you have a moist, homogeneous dough that can be pressed easily.
Press the dough evenly over the base and sides of the pan, aiming for a uniform thickness. Lightly prick the base with a fork.
Bake the crust for 12-15 minutes, until firm and intensely chocolate-scented. Let it cool completely in the pan.
Relleno de crema de cacahuete
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.
In another bowl, beat the powdered sugar, peanut butter, and softened cream cheese until smooth, thick, and lump-free.
Fold the whipped cream into the peanut butter mixture to retain the air and create a light filling.
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.
Ganache y acabado
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.
Pour the hot cream over the chocolate chips and let the mixture stand for 2-3 minutes so the chocolate can soften.
Stir from the center outward until you have a glossy, smooth, completely melted ganache.
Pour the ganache over the chilled tart and spread it to the edges. Sprinkle the chopped peanuts on top.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 595
- Protein
- 14 g
- Carbs
- 34 g
- Fat
- 49 g
- Fiber
- 5 g
Where the calories come from
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