Chocolate Peanut Butter Swirl Tart
Remember the Salted Chocolate Tart with a Kettle Chip Crust from final vacation season. Information technology was a mega game changer for anyone who made it! And this twelvemonth nosotros're stepping it up a notch with this Chocolate Peanut Butter Swirl Tart for my upcoming Friendsgiving party!
I've been a mega Kettle Make fan since I ventured up to their headquarters a picayune over a year ago. The Honey Dijon diverseness is my weapon on choice and it's stocked 100% of the time in the What'southward Gaby Cooking kitchen. And while the Honey Dijon fries wouldn't really play nice with a chocolate tart… the Sea Table salt diverseness absolutely does!!
At present this is not for the faint of eye. It'due south layers of Kettle Chip crust (a salty delicious concoction that you'll want to eat all on its' own) and layer of peanut butter, a layer of dark chocolate ganache and a peanut butter swirl on top. Whoa. Epic doesn't fifty-fifty come up shut to describing this one! It'due south 100% not-traditional, which is exactly why I'll exist serving information technology up at our Friendsgiving soiree this coming Dominicus nighttime. Matt is bringing the wine / hosting and I'm bringing mashed potatoes + dessert. And so nosotros're aureate! And since this dessert is best when chilled, yous can easily prep this Chocolate Peanut Butter Swirl Tart a twenty-four hours ahead of time so it'due south fix to go the next day!!
Chocolate Peanut Butter Swirl Tart with Kettle Flake Crust
Course Dessert
Cuisine American
For the Kettle Chip Tart
- i 8.5- ounce bag Kettle Make Sea Salt flavor
- 5 tablespoons unsalted butter melted
- 1/4 cup all purpose flour
For the filling
- 1 cup polish peanut butter
- 1 cup heavy cream
- vi.v ounces semisweet chocolate 61 per centum, chopped
- Pinch of salt
For the Kettle Chip Tart
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Preheat oven to 350 degrees.
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In a food processor, pulse the Kettle Brand Body of water Salt flavor until they are finely ground. Add the melted butter and flour and pulse for 30 seconds to combine.
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Press the chaff into the bottom and sides of a long rectangular tart pan.
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Transfer to the pre-heated oven and bake for 12 minutes. Remove from the oven and gear up aside to absurd. Use an offset spatula to printing down the center of the chaff if information technology puffed up.
For the filling:
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Heat peanut butter in a microwave until liquidy, well-nigh 30 seconds.
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Pour ii/3 loving cup into the baked crust. Freeze tart until peanut butter is business firm, about x minutes.
For ganache, bring cream to a eddy; cascade over chocolate in a small bowl. Add salt; let sit down 8 minutes and then whisk until smooth. Cascade the ganache over the peanut butter layer. and smoothen with an get-go spatula
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Fill a disposable pastry bag with remaining liquid peanut butter (if peanut butter has thickened, microwave it x seconds), and snip off end.
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Pipe peanut butter in continuous diagonal zigzag lines downwardly length of tart. Use a wooden skewer to give it lots of swirls.
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Refrigerate tart until set, at least 1 hour and upwardly to viii hours. Cut into wedges, and serve.
Photograph by Matt Armendariz / Food Styling past Adam Pearson / Recipe by What's Gaby Cooking
This post is brought to y'all in collaboration with Kettle Brand. All content, ideas, and words are my own. Thanks for supporting the sponsors that allow me to create new and special content similar this for What'due south Gaby Cooking.
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Source: https://whatsgabycooking.com/chocolate-peanut-butter-swirl-tart/