For the crust
1-1/2 cups of chocolate cookie crumbs (You can use Famous chocolate cookies and grind them or Oreo makes them already ground). You just whiz them in the food processor or put them in a large baggie and crush them with your rolling pin.
1/2 cup of white sugar 1/2 cup of melted butter
For the bottom layer 4 oz of bittersweet chocolate diced 3 oz of whipping cream
For the peanut butter layer
8 oz of cream cheese (softened)
3/4 cup of white sugar
1 cup of smooth peanut butter
3 cups of whipped topping (Cool Whip is one brand)
Optional top decoration
4 oz of bittersweet chocolate
3 oz of whipping cream
You’ll need a 9″ tart pan with removable sides.
Combine the cookie crumbs, sugar and melted butter in a bowl. Mix with a fork until the crumbs are all wet with butter.
Pour this mixture into the bottom of the tart pan and flatten it with your fingers.
Gather some of the crumbs up along this sides and press them firmly to you make a 1″ (or so) rim on your tart.
Make room for the tart pan in your freezer and put it in there for 15 minutes to harden it.
While it’s in the freezer, make your bottom layer.
In a sauce pan, carefully, and slowly melt the chocolate and cream.
Stir constantly. This will only take a couple of minutes on medium low.
Even before the chocolate is fully melted take it off the heat.
The heat of the pan and the hot cream will continue to melt the chocolate.
If people make a mistake here, it’s keeping the pan on the heat too long and your chocolate will overcook and stick to the bottom of the pan or become grainy.
Take the tart crust out of the freezer and spread this layer over the crust bottom.
Don’t try to get it up the sides. That’s not necessary.
Return the pan to the freezer for up to 15 minutes more; or until the chocolate has hardened.
While this is happening make your peanut butter filling.
In a bowl beat the cream cheese and the sugar until fluffy.
Mix in the peanut butter and the whipped topping.
Take the tart out of the freezer and spread the peanut butter mixture on top.
Smooth the top with a spatula and lightly cover with plastic wrap and put in the refrigerator.
You can do this a day ahead of serving or for at least 3 hours.
On the day you’ll serve it, remove plastic wrap and take a very sharp knife and carefully work it around the rim of the tart.
You need to do this to loosen the sides of the tart away from the metal rim before you spring the pan open.
Because the tart is cold this takes some pressure and some patience. It’s worth this extra step though so you don’t break the crust trying to get it out of the pan.
Display on a pretty platter. Then make your final topping or plan to serve plain.
Melt the chocolate and cream and this time use a small spoon to take the chocolate mixture out of the pan and drizzle it around the edges of the tart.
I do this in a swirl pattern to decorate the tart.
I leave the middle 2 or 3″ plain so the drizzle decoration looks like a chocolate-swirl wreath around the sides.
You can leave the tart out of the refrigerator for up to a couple of hours before serving it; depending on how hot it is in your area.
I don’t like to serve this sort of dessert right out of the refrigerator because I think it tastes better if it’s just cool and not cold.
Cut with a sharp knife and serve. You’ll hear YUM from all who taste it.
Share a cookie by using your cake pan to make a giant cookie
1-3/4 cups all-purpose flour
1-1/2 cups ground
blanched almonds, ground almond slivers or almond flour
3/4 cups sugar
1/4 tsp. salt
1-1/2 tsp. vanilla
Cut 14 Tbsp. cool room temperature butter into pieces.
Cut butter into mixture using pastry cutter. Butter should be completely worked into mixture.
Place and press 3/4s of the mixture into a 10″ spring form pan.
Place remaining mixture and clump over top of pressed mixture.
Bake at 350F for 25 minutes until cookie turns golden.
Then reduce to 300F and bake another 10 minutes until dry.
Cool on cooling rack. Release the sides of pan. Release cookie from pan bottom.