Got any math nerds out there?
Tomorrow is Pi day (3.14) and in honor of a fun holiday I made you a tart (which is pretty much the same thing as a pie. Right?)
My kid's school does this big celebration in honor of Pi day and I figured I would join in. They practice memorizing Pi and have a contest to see who can remember the most numbers. Last year a girl remembered over 200. So crazy! They also get to pie their teachers, which they are also ecstatic about. Good thing the teachers are such good sports about it.
This tart on the other hand I hope no one throws. Except in your mouth of course.
This pie is every peanut butter lover's dream. The filling is so rich and creamy and practically melts in your mouth. It doesn't help that there is a layer of chocolate on the bottom because we all know that peanut butter is good but with chocolate it's even better!
“I’m partying at the Pi Day Pie Party at Crazy for Crust today. Come party with us!”
Creamy Peanut Butter Tart
(click here for printable version)
1 sleeve graham crackers, crushed into fine crumbs
6 tbsp butter, melted
3 oz semisweet chocolate, finely chopped
1 1/2 cups heavy cream, divided
3/4 cup creamy peanut butter
4 oz cream cheese, softened
1/3 cup sweetened condensed milk
1. In a medium bowl, combine the graham cracker crumbs and the butter. Mix until graham crackers have completely soaked up the butter. Place the crumbs in a 9- or 10-inch tart pan or pie plate. Press the crumbs evenly over the bottom and up the sides of the pan. Refrigerate while working on the rest.
2. Place the chopped chocolate in a small bowl. Pour 1/2 cup cream in a small saucepan and heat over medium heat until simmering, but not boiling. Pour hot cream over the chopped chocolate and set aside, without stirring, for 5 minutes. Then whisk until combined and smooth. Cool ganache to room temperature by whisking quickly for a few minutes. Spread ganache over the bottom of the prepared crust and refrigerate until set, about 20 minutes.
3. In a medium bowl, using a handheld mixer, combine peanut butter, cream cheese and sweetened condensed milk. Blend until completely smooth. Add remaining 1 cup heavy cream and whip until the mixture is light and fluffy, at least 2 minutes. Spoon the mixture over the top of the set ganache layer and smooth to the edges. Refrigerate for 4 hours or overnight. When ready to serve, remove the tart from the pan (unless using a pie pan, then skip this step), cut the tart into slices and serve. Enjoy!
Source: Mel's Kitchen Cafe
