Chocolate peanut butter mousse tart

 

 

Serves 10-12

 

Ingredients

Chocolate pastry
¼ cup cocoa, plus extra for dusting
185g cake flour
125g Stork Bake, chilled and cubed
½ cup icing sugar
3 egg yolks
2 tbsp ice cold water

Peanut butter mousse filling
1 cup chocolate spread
170g smooth cream cheese
¾ cup icing sugar
1 tsp salt
1 ¼ cups smooth peanut butter
1 tbsp vanilla
2 cups cream, whipped stiffly

To decorate
Chocolate spread, melted
Smooth peanut butter, melted
Caramel sauce (optional)
Chopped chocolate peanut butter bars

 

Instructions

Place the cocoa, flour, margarine and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs.

Gradually add the egg yolks and water to form a dough.
Flatten into a disc, wrap in plastic and refrigerate for 1 hour.
Roll the pastry out to 3mm thick and line a 24cm loose-bottomed tart tin, trimming the edges and prick the base with a fork.
Refrigerate again for 30 minutes then bake blind* at 180C for 15 minutes, remove the paper and weights and bake for another 10-15 minutes until crisp.

Allow to cool.
Spread the base with the chocolate spread.
Make the filling by beating the cream cheese, icing sugar and salt until fluffy then beat in the peanut butter and vanilla.

Fold in the whipped cream gently and spoon into the chocolate crust.
Drizzle with melted chocolate spread, peanut butter, caramel and decorate with chopped chocolate bars.

*Baking blind refers to the process of placing baking paper inside the lined tart tin the filling the tart with baking beads, beans or rice to weigh it down and prevent the pastry from puffing up.