Peanut Butter Fluff and Chocolate Tart Recipe

Feb 20, 2012 @ 11:35 AM
Posted by Holly Herrick, Special Contributor

Nutrition

Cal/Serving: 866
Daily Value: 43%
Servings: 8

Vegetarian

Fat	56g	86%
Saturated	21g	106%
Trans	0g	0%
Carbs	84g	28%
Fiber	4g	15%
Sugars	42g	0%
Protein	13g	26%
Cholesterol	63mg	21%
Sodium	286mg	12%
Calcium	70mg	7%
Magnesium	80mg	20%
Potassium	367mg	10%
Iron	3mg	15%
Zinc	2mg	14%
Vitamin A	696IU	14%
Vitamin C	0mg	0%
Thiamin (B1)	0mg	10%
Riboflavin (B2)	0mg	13%
Niacin (B3)	6mg	32%
Vitamin B6	0mg	12%
Folic Acid (B9)	69µg	17%
Vitamin B12	0µg	1%
Vitamin D	0µg	0%
Vitamin E	5mg	23%
Vitamin K	16µg	20%
Fatty acids, total monounsaturated	25g	0%
Fatty acids, total polyunsaturated	6g	0%

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Helene Dujardin

What kids, regardless of their "real" age, don't love peanut butter, marshmallow cream, and chocolate all wrapped up in one? On a recipe development grocery run, I spied the fluffy stuff staring at me brazenly from a shelf, right next to the peanut butter. My neighbor Lucie had recently turned me on to the wonders of chocolate graham crackers, so that became the crust that cradles this decadent tart filled with a mousse-like blend of cream cheese, marshmallow cream, and peanut butter.

It can be fully assembled ahead of time and chilled overnight. However, save whipping the cream until just a few hours before service. This is heartbreakingly good and beautiful to look at! Its richness and pumpkin-colored hue are perfect for fall and winter indulgences.

INGREDIENTS

For the filling:

1 cup creamy peanut butter
4 ounces (½ cup) cream cheese
3/4 cup marshmallow cream, such as Kraft's Jet-Puffed
1/4 cup light brown sugar

For the tart:

1 stick butter, softened
3 cups crumbled chocolate graham cracker crust
1/2 cup whipping cream
3 tablespoons sugar
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chunks or chips

DIRECTIONS

For the filling:

Combine all of the ingredients in a medium-sized bowl. Whisk to combine, or blend with a handheld mixer until very fluffy and smooth.

For the tart:

Preheat the oven to 375 degrees.

Combine the butter and cracker crumbs in a small bowl, using your hands, until thoroughly mixed. Press the crust evenly into the bottom of a 9-by-1-inch round tart pan with removable bottom, pressing the crumbs into the edges. (It's OK if it looks a little rough and rustic.)

Fill with parchment paper and beans or pie weights, and blind bake for 25 minutes. Remove the parchment paper and pie weights and continue baking until the crust starts to dry out and crisp, about 20 more minutes. Remove from the oven and set aside to cool. Refrigerate to chill until completely cooled.

Remove from the refrigerator and add the filling to the crust. Smooth with a spatula to the edges of the tart. Refrigerate for several hours, or overnight if desired. If serving within the next few hours, proceed to whip the cream, sugar, and vanilla extract together in a cold medium-sized bowl until firm peaks have formed.

All at once, place the whipped cream on top of the tart. Spread with a spatula to level it out, leaving ½-inch visible border of the peanut butter filling. Sprinkle chocolate chunks or chips over the whipped cream. Chill for at least 1 hour and up to 3 hours before serving.