This tart is a nutty spin-off my oreo-ganache tart. The addition of peanut butter almost invariably makes things better, don’t you think? This is a no-bake layered decadent tart, with an oreo cookie crust, followed by a whipped peanut butter layer, topped with a luscious chocolate ganache. I went bitter chocolate to even out the sweetness of the other layers, but you can go semi-sweet or even milk chocolate if you like.
280g oreo cookies (about 25 cookies)
1/2 cup butter, melted
1 cup creamy peanut butter
3/4 cup powdered sugar, sifted
1/4 cup heavy cream
100g good quality chocolate
2 Tbsp butter
To make the crust: Food process oreos and add the melted butter cookies until the texture of coarse meal or crumbs.
Press into a 4×14 inch fluted rectangular tart pan with a removable bottom.
Press along bottom and up the sides. Use individual mini pans if you don’t have this size.
Freeze the crust for 10-15 minutes.
Meanwhile, whip/whisk the peanut butter with the sifted powdered sugar until creamy and fluffy.
Spread over the bottom of the chilled crust.
Return to the freezer while making the ganache.
Microwave the cream until hot to the touch. Add chopped chocolate and butter.
Let sit 5 minutes, then stir until well blended. Pour ganache into the crust and chill a few hours.
Unmold and serve with whipped cream and sliced bananas.