Ganache Peanut Butter Cookie Tart “healthified”

As we are officially in Valentine’s Day season, it seems like love is in the air..

Or maybe it’s just Chocolate I’ve been smelling.  The two are pretty much one-in-the-same in my opinion.

Either way, as we get closer to this holiday, as someone with a strong chocolate addiction, it seems more difficult to curb my sweet tooth with a mere chocolate chip or two.

A friend recently asked me what my idea was of a perfect dessert which got me thinking…

it would be something that combined both rich, dark chocolate AND peanut butter.

It was that initial question and my gnawing need for something sinfully rich and indulgent that led me to put this recipe together.  Although I felt the need to indulge, I didn’t want to feel too guilty about it so I altered the recipes I used to make them a bit healthi-er.

Whether you make this for your valentine, or for yourself, for a special dinner party, or for a weekday afternoon snack, I hope it hits the spot for those self-diagnosed (but non-recovering) chocolate addicts out there.

Ganache Peanut Butter Cookie Tart

The following recipes make approx 6 mini tarts. Double both recipes to make one full-sized tart.

Crust Ingredients:

  • 1/2 cup whole wheat pastry flour (all-purpose will work also)
  • 1/2 teaspoon baking soda
  • 1/16 teaspoon salt (um, that’s a pinch)
  • 1/4 cup packed light brown sugar (agave or maple syrup work here also or consider using homemade apple butter without rum and raisins)
  • 1 1/2 tablespoons sugar (try turbinado sugar)
  • 2 tablespoons unsalted butter, cold, cut into 1 inch cubes
  • 2 1/2 tablespoons frozen banana, cut into 1 inch cubes
  • 1/2 cup smooth peanut butter,  at room temperature
  • 1 /2 of a large egg lightly beaten (for those of you cooking at a mile high like I am, increase this to 1 large egg)
  • 1/4 teaspoon vanilla extract

altered from  Sweet Peanut Butter Cookie Tart Crust Recipe | Leite’s Culinaria

In a small bowl, thoroughly combine the flour, baking soda and salt.  Set aside.
In a food processor, process the sugars (leave out any liquid sugars if using until later) until fine, about 1 min.  Add the butter and frozen banana and pulse, until crumbly.
Add the egg, vanilla, peanut butter and any liquid sugars like agave or apple butter, if using.  Continue to blend until mixture is uniform and smooth.
Add flour mixture and pulse on low until dough is just combined and holds together– do not over mix!
Refrigerate dough for 30 min to an hour to make it easier to handle.
Meanwhile, coat mini tart pans (or one large tart pan) with shortening being sure to coat all the ridges and corners to ensure easy release of the tart.  Then coat each pan with flour and tap out excess.
You can also use this cooling time to make the filling (see below).
Preheat oven to 375°.
Using slightly damp hands, take a small spoonful of dough  and press into tart pan.  Work the dough out from the middle and up the sides of the pan making a thin, but even coating of dough over entire tart pan.
Repeat with remaining pan.  If there is leftover dough, you can make it into small cookies to bake next to the tart.  these can be chef “testers” or you can crumble them and use as a tart topping.
Blind bake (meaning bake the empty shells) for 7 or 8 minutes or until they start to brown a bit.  If you are using one large tart pan, increase the baking time to 12-13 minutes.
Set shells aside to cool and then fill with ganache and refrigerate for at least an hour or until ready to serve.
Adapted from Rose Levy Beranbaum’s recipe in The Pie and Pastry Bible
Banana Ganache Filling Ingredients:
  • 4 ounces dark chocolate or semi-sweet chocolate chips (you can also use finely chopped bittersweet chocolate)
  • 1/4 cup heavy cream
  • 2/3 of 1 ripe banana, pureed with a food processor or hand blender (so no lumps, or pushed through a fine sieve)
  • 1/4 teaspoon pure vanilla extract
Measure out 4 oz of chocolate chips using a scale if available.  If you don’t have a scale, this is approximately 1/4 cup.

Collect all ingredients and puree banana (you want it at room temp).

In a microwave-safe bowl, heat cream until boiling (about 30 seconds). This can also be done on the stove top over medium heat.  With either method, be sure not to continue cooking after cream boils to prevent burning.

Remove from heat and pour chocolate chips into hot cream.

Stir continuously until chocolate melts completely.  This will take a couple of minutes.

Add vanilla and banana and continue stirring until mixture is completely combined.

Using a small spoon or scoop, fill each tart shell with ganache while it’s still warm.  If filling does not smooth out on its own, use a spatula to create a smooth finish on top.

adapted from Kitchen Unplugged’s blog on Choco-ban-nache Beignet filling

Top tarts with cookie crumbs or chocolate shavings if desired and refrigerate for at least 2 hours before serving.


2 Comments to “Ganache Peanut Butter Cookie Tart “healthified””

  1. These look marvelous.

  2. Made this tart for a birthday celebration and it was delicious!

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