We welcome our new blogger friend and guest poster Chris from The Café Sucré Farine today as she shares a tantalizing dessert fit for any special occasion. I found her blog via Pinterest and knew right away I’d be a follower. She’s an inspiring cook and blogger who posts almost daily a new fresh, seasonal recipe along with amazing food photography. If you get a chance, stop by her blog and say “hi”!
Hello there friends of Thriving Home! I’m Chris from The Café Sucré Farine. I’m thrilled to be guest blogging today for Rachel and Polly. I’ve actually never met either of them in person, but it’s funny how nowadays you can get to know people all over the world, virtually. And while I may not have personally had the pleasure of meeting these gifted young women, I am already quite fond of both of them as I’ve gotten to know them through their posts at Thriving Home. I love everything they stand for–faith, family and friends along with local, seasonal, delicious food. I think it’s quite amazing that as young busy moms, they are able to find the time to share their talents and creative spirits. I have no doubt they encourage and inspire many on a daily basis–including me!
Peanut Butter Tart w/ Shortbread Crust & Chocolate Ganache Glaze
Makes: 8 servings
Adapted from: Bon Appetit 1990
10 ounces of shortbread cookies, crushed, I used Nabisco Lorna Doones but any type of shortbread cookie will do, graham crackers or digestive biscuits also work well.
6 tablespoons melted butter
8 ounces cream cheese, softened
1 cup peanut butter
1 cup powdered sugar
2 tablespoons butter, softened
1 cup chilled heavy cream, whipped
1 tablespoon vanilla
½ cup whipping cream
6 ounces semi-sweet chocolate chips
Spray a 9 inch tart pan with a removable bottom with cooking spray. Mix crushed cookies with butter and press mixture evenly into prepared pan. Bake at 350˚F for 8 minutes. Remove from oven and cool completely.
Using electric mixer, beat cream cheese and peanut butter until well blended. Add the 1 cup powdered sugar and butter and beat until fluffy. Fold in 1/2 of the whipped cream into the peanut butter mixture to lighten. Gently fold in remaining cream. Spoon into crust. Refrigerate until firm, about 3 hours.
Heat cream in microwave until very hot, about 1 1/2 minutes. Add chocolate and stir until smooth. Cool to lukewarm. Spread topping over pie. Refrigerate until firm, about 3 hours. Cut into wedges and serve with lightly sweetened whipped cream.
To make small individual tarts, use 8 small tart pans with removable bottoms – mine are 4 inches in diameter. Proceed with the directions as above, dividing the ingredients between the 8 pans.