Chocolate Peanut Butter Tart, Tagalongs-Style

Ingredients

2 packages 5.3-ounce (150 gram) shortbread cookie packages to yield 1 3/4 to 2 cups shortbread cookie crumbs

2 tbsp granulated sugar

1/4 tsp salt coarse or kosher

3 tbsp unsalted butter (melted)

1/2 cup cream cheese softened

2 tbsp unsalted butter softened

1/3 cup powdered or confectioners’ sugar

1/2 cup creamy peanut butter

1/4 tsp salt coarse or kosher

1/2 tsp vanilla extract

1 cup semisweet chocolate chips about 6 ounces or 170 grams

1 pinch salt a pinch

1/2 cup heavy cream

1 pinch flaky sea salt (optional)

Equipment

9-inch round tart pan

food processor

electric mixer

microwave or saucepan

Directions

Heat oven to 350°F (176°C). Place a 9-inch round tart pan (ideally with a removable bottom) on a rimmed baking sheet. Finely grind cookies with sugar and salt in a food processor. Add melted butter and process until clumpy. Press crumb mixture firmly into bottom and up sides of pan. Bake until crust is lightly browned, about 10 minutes. Let cool completely or put in the freezer for 15 minutes.

In a large bowl, beat the cream cheese, butter, sugar, peanut butter, salt and vanilla together until fluffy with an electric mixer or with a big whisk. Scrape the mixture into the tart shell and smooth the surface with a spatula. Chill this while you prepare the topping — put it in the freezer for 10 minutes.

Heat chocolate, pinch of salt and cream together in a microwave or saucepan until the chips are mostly melted. Stir until smooth. Let sit for 5 minutes to cool slightly then pour over peanut butter filling and gently spread smooth. Sprinkle with flaky salt, if desired. Chill the tart until firm. Put it in the freezer for 15 minutes or an hour in the fridge.

Serve in wedges. Enjoy and share.