It’s finally the weekend!! For us that means a Halloween party, hiking in the canyon, and just relaxing. And there is no better way to relax than with an amazing dessert ready to devour (maybe that’s just me). But luckily this tart comes together in about 30 minutes. It’s so so easy and if you’re like me and can’t do any one thing for more than a few minutes because… baby then you’ll love that this can be made in stages ahead of time!. (And the fact that you can prep this beforehand also makes it the PERFECT Thanksgiving dessert. I know it’s what I’m bringing this year.
To make the crust, blend the oreos until they’re a fine crumb and then add some melted butter and mix together. Add to your pan of choice (i used a 14 inch tart pan) and simply spread into the tart pan making sure to press the mixture up the sides of the dish.
Once the crust is finished, I placed it in the freezer for about 30 min to firm up then used a ziplock bag with the tip cut to pipe in the peanut butter (just to avoid any issues with the crust being picked up by spreading it with a knife or spatula). Then I added the cashew brittle which I made a few days ahead and is completely optional but gives a nice crunch.
Next step is the ganache. Just bring some heavy cream to a boil (as soon as it starts boiling I take it off the heat) and pour over the semi-sweet chocolate chips and let sit for 3-5 minutes before whisking together until completely smooth and creamy. Pour over the peanut butter & brittle base. Then to add a finishing touch, pipe zig-zag lines diagonally across the tart then use a toothpick to swirl!
- Crust:
- 30 oreos
- 5 TBS unsalted butter
- Filling:
- 2 cups heavy whipping cream
- 12 oz. semi sweet chocolate (I used Guittard)
- About 1 cup peanut butter to pipe onto the bottom of the tart and for decoration
- Brittle:
- ½ cup sugar
- 1 tbs light corn syrup
- ¼ tsp baking soda
- 1 1/s cup cocktail peanuts (finely ground)
- 2 TBS unsalted butter
- 2 TBS water
- ¾ tsp salt
- Crust:
- Pulse the oreos in a blender until finely ground.
- Add to a medium-sized bowl along with the melted butter and mix until well combined
- Pour into the tart pan and press into the base and fluted edges
- Place in the freezer for 30 min to harden
- Brittle:
- Set aside a non-stick mat for pouring the prepared brittle mixture.
- Bring sugar, butter, corn syrup, and water to a boil in a small saucepan over high heat. Cook, stirring occasionally, until mixture begins to brown. Reduce heat to medium, and cook until golden brown. Stir in baking soda, salt, and peanuts until well combined (mixture should be the color of peanut butter). Immediately pour onto a nonstick baking mat, spreading out as thinly as possible with a heatproof spatula or wooden spoon. Let cool completely, about 30 minutes. Finely chop half the brittle with a heavy knife to yield ½ cup. Reserve remainder for another use.
- Filling:
- Warm the peanut butter in the microwave for about 30 seconds and add to a ziplock or pasty bag. Pipe diagonal lines onto the base of the tart crust then top with the crushed peanut brittle
- (press the brittle into the peanut butter)
- For the ganache, bring the heavy cream to a boil then add to a heat-proof bowl along with the semi-sweet chocolate chips and let sit for about 3-5 minutes.
- Once whisked and creamy, pour on top of the peanut & brittle base.
- Top with peanut butter (I like to draw zigzag lines in a diagonal pattern then use a toothpick to make swirls)
- Place in the fridge to firm up for at least an hour, then serve!
