Tarts are so versatile which is probably why I enjoy making them. Sweet or savory a tart can be made for virtually any meal. This recipe is one of my favorites. Maybe it’s the time of the year but I adore the gingerbread crust! It makes the dessert all the more “seasonal”. It starts with a box mix for the crust and while I’m a big believer in making things from scratch, who doesn’t enjoy a helpful shortcut! I also used to make it with only a chocolate filling but with my youngest being lover of all things peanut butter I decided to change-up this tart a bit and the result was phenomenal! It tastes like a peanut butter cup on a gingerbread cookie! I have to believe that Santa himself would be pleased!
However feel free to not take my word for it, make it yourself and you’ll see!
Peanut Butter, Chocolate, Gingerbread Tart
1 box gingerbread cake/cookie mix
1/2 cup butter, room temperature
1 egg, room temperature
1 cup peanut butter, creamy
1 cup heavy cream
8 oz semisweet chocolate
Pinch of salt
Preheat oven to 350°. Spray the bottom and sides of tart pan with cooking spray and set aside.
Using a mixer combine all crust ingredients until a soft dough forms. Press dough evenly into prepared tart pan. Bake for 15 minutes. Remove from oven and allow and cool slightly. Lightly press dough down to ensure a wide shallow cavity exists. Cool crust completely before filling.
Warm peanut butter in microwave for around 30 seconds. Pour 2/3 of the peanut butter into cooled crust and spread evenly over bottom of tart. Freeze for around 10 minutes so peanut butter is firm.
Meanwhile make the ganache. Melt chocolate in saucepan with cream and pinch of salt. Stir constantly until chocolate is melted. Remove from heat and continue to still until smooth. Pour chocolate mixture over peanut butter and spread evenly.
Drizzle remaining peanut butter over chocolate and swirl.
Refrigerate tart for at least 1 hour until set.
Slice and enjoy!