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Crunchy Peanut Butter Chocolate Tart
Crunchy Peanut Butter Chocolate Tart

Before you jump to Crunchy Peanut Butter Chocolate Tart recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

For the most part, people have been taught to believe that “comfort” foods are terrible for the body and need to be avoided. Sometimes, if your comfort food is a sugary food or another junk food, this holds true. Other times, however, comfort foods can be altogether nourishing and it’s good for you to consume them. There are some foods that really can boost your moods when you consume them. If you feel a little bit down and you need an emotional pick me up, try some of these.

If you would like to overcome depression, try consuming some cold water fish. Wild salmon, herring, mackerel, trout, and tuna are all rich in omega-3 fats and DHA. Omega-3 fatty acids and DHA are two things that actually help the grey matter in your brain work a lot better. It’s true: chomping on a tuna fish sandwich can basically help you fight back depression.

You can see, you don’t need junk food or foods that are bad for you to feel better! Try some of these hints instead.

We hope you got benefit from reading it, now let’s go back to crunchy peanut butter chocolate tart recipe. To make crunchy peanut butter chocolate tart you need 8 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Crunchy Peanut Butter Chocolate Tart:
  1. Get 200 g (2 cups) graham cracker or digestive biscuit crumbs
  2. Take 113 g (1/2 cup) unsalted butter
  3. Provide 50 g (1/4 cup) dark or semi-sweet chocolate chips
  4. Take 200 g (3/4 cup) smooth or crunchy peanut butter
  5. Take 100 g (1/2 cup) white chocolate chips
  6. You need 200 g (1 cup) dark or semi-sweet chocolate chips
  7. Get 100 g (1/2 cup) heavy whipping cream
  8. Take toffee bits topping (optional)
Steps to make Crunchy Peanut Butter Chocolate Tart:
  1. Https://youtu.be/QVFZ5RiqFJ0
  2. Melt butter and (50 g) chocolate on a double-boiler or with a microwave. Pour into biscuit crumbs and mix well.
  3. Transfer mixture into a loose removable bottom tart pan. Press firmly onto the bottom of pan, creating a packed even layer. I like to use the back of spoon for pressing. Cover and freeze it for 30 minutes.
  4. Melt peanut butter and white chocolate on a double-boiler or with a microwave.
  5. Mix well then pour onto the chilled crust base. Spread evenly with an offset spatula. Cover and freeze it for 30 minutes.
  6. Heat heavy cream over medium-low heat just until it starts to simmer with bubbles on the sides (not boiling). Pour onto (200 g) chocolate and let it sit for 3 minutes to soften.
  7. Slowly stir until well combined. If chocolate has not fully melted, heat it for 30 seconds on a double-boiler.
  8. Pour ganache onto the chilled peanut butter layer. Spread evenly with an offset spatula. Sprinkle toffee bits as a topping (if using). Cover and refrigerate (not freeze this time) for at least 2 hours before serving.

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