Peanut Butter Tart with Chocolate Ganache

This is another one of those Pinterest finds.  I saw this recipe and knew I wanted to try it.  Peanut butter and chocolate.  They should be best friends, and in this tart they are.  The shortbread crust is a nice foil to the rich peanut butter filling and decadent chocolate ganache topping.  This dessert is a showstopper!

 

Peanut Butter Tart with Chocolate Ganache

From Orgasmic Chef's "Peanut Butter Tart with shortbread Crust and Chocolate Ganache Glaze"

Crust:
10 ounces shortbread cookies, crushed
6 tablespoons butter, melted
Filling:
8 ounces cream cheese, softened
1 cup peanut butter
1 cup powdered sugar
2 tablespoons butter, softened
1 cup heavy cream, whipped
Glaze:
½ cup heavy cream
6 ounces semisweet chocolate chips

Crust:
Preheat oven to 350ºF. Spray a 9-inch tart pan with a removable bottom with cooking spray. Mix cookie crumbs with butter and press mixture evenly into pan. Bake for 8 minutes. Remove from oven and cool completely.

Filling:
Place cream cheese and peanut butter in mixing bowl. Beat with mixer on medium speed until well blended. Add the powdered sugar and butter and beat until fluffy. Thoroughly fold in half the whipped cream into the peanut butter mixture. Gently fold in remaining whipped cream. Spoon into crust and refrigerate until firm, at least 2 1/2 hours.

Glaze:
Heat 1/2 cup cream in microwave until very hot, about 1 minute and 15 seconds. Add chocolate chips and stir until smooth. If not already cool, cool until lukewarm and spread over peanut butter filling. Refrigerate until firm, at least 1 1/2 hours.

Notes:  This was LOVED in my house by ALL the inhabitants, young and old alike.  Be sure to use creamy peanut butter for a smooth and velvety filling.

Only 3 more recipes until Christmas!