Ingredients:
- 2 cups finely crushed salty pretzels
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 8 oz full-fat cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup icing (powdered) sugar, sifted
- 1 cup heavy whipping cream, cold
- 1 teaspoon pure vanilla extract
- A tiny pinch of fine sea salt (optional)
- 6 oz good quality dark chocolate (60-70% cocoa solids), finely chopped
- 3/4 cup heavy whipping cream (for ganache)
- 1 tablespoon unsalted butter (for ganache)
Instructions:
- Prepare the Crust: Combine crushed pretzels, melted butter, and sugar in a bowl until uniformly moistened. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Freeze for 15 minutes.
- Make the Peanut Butter Filling: Beat the softened cream cheese until smooth. Add peanut butter, sifted icing sugar, and vanilla. Beat until fully incorporated and fluffy. In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture in two additions using a spatula, being careful not to deflate the air. Spoon the filling into the chilled crust and smooth the top.
- Refrigerate the assembled tart for at least 2 hours, or until the filling is firm enough to support the ganache.
- Prepare the Ganache: Place chopped chocolate in a heatproof bowl. Heat the 3/4 cup heavy cream until it just begins to simmer around the edges. Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes.
- Gently whisk the chocolate and cream mixture until smooth. Whisk in the tablespoon of butter for extra gloss. Let the ganache cool for about 10 minutes.
- Pour the slightly cooled ganache over the set peanut butter layer. Return the tart to the refrigerator for a final chill of at least 2 hours, or until the ganache is fully set.
- Serve: Carefully remove the outer ring of the tart pan. Slice using a sharp, warm knife (dipped in hot water and wiped clean between slices).