Chocolate Peanut Butter Ganache Tarts

by Shoshana on July 12, 2009 · 6 comments


It seems like lately any time I plan a dessert with more than a few steps or components I end up having to change plans at the last minute because I run out of time for anything complicated. I suppose I shouldn’t be surprised each time I run short on time, since I have a toddler who has decided that Fridays when I have a lot of cooking to do are good days not to nap, but I still plan desserts hoping I will have time.

That is exactly what happened this Friday. I was planning on making rhubarb meringue tarts, but when half an hour before we needed to start getting ready I still had two components left to make I decided to change directions. This chocolate peanut butter ganache is delicious, and the ganache takes only minutes to make. The ganache is very rich, and a small tart makes a satisfying dessert. I had already made 3 inch tart shells for the other tarts and each one was easily big enough to serve two people. Next time I would make smaller tarts, or for an even quicker dessert use pre-made phyllo shells.
The ganache recipe makes enough for four 3 inch tarts, but I would definately make them smaller next time.
Chocolate Peanut Butter Ganache
5 oz bittersweet chocolate, coarsely chopped
1/4 cup smooth peanut butter
1/2 cup coconut milk
1/2 teaspoon vanilla
Place chocolate and peanut butter in a heat proof bowl.
In a small saucepan heat the coconut milk and vanilla until just simmering, about 3 minutes.
Pour the hot milk over the chocolate and let stand for two minutes. Stir until the chocolate is completely melted and smooth and pour into fully baked tart shells.
Let sit until set, about one hour.
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{ 6 comments… read them below or add one }

Sharon July 13, 2009 at 3:39 am

those look SO yummy! Hope you're having a great summer :)

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Michelle December 19, 2010 at 8:30 pm

Can you substitute heavy cream in for coconut milk? I’m not a fan of it.

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Shoshana December 19, 2010 at 10:32 pm

Hi Michelle,
I used coconut milk in order to make the ganache dairy-free, but heavy cream will work too if dairy isn’t a problem for you. It does set slightly firmer than the coconut milk ganache does, but the slight difference in texture shouldn’t make too much of a difference in this recipe.

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es February 22, 2012 at 1:28 am

i realize this is an old post, but this looks lovely and very easy and convenient to make. do you have a pareve tart dough that you like?
how would you make even smaller tarts – in mini-muffin pans?
thanks

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Shoshana February 23, 2012 at 9:28 am

Mini muffin pans would work, but it might be hard to remove the baked tart shells without them breaking. If you don’t have smaller mini tart pans you could use a mini cheesecake pans with removable bottoms.

I am still experimenting with parve tart/pie crusts to find my ideal. I am hoping to post my tweaked recipe soon but for now I like the one in this post http://www.couldntbeparve.com/2009/11/pumpkin-pie/ or the coconut oil one in this post http://www.couldntbeparve.com/2012/01/coconut-chocolate-ganache-tartletts/ (using refined coconut oil instead of the unrefined makes the coconut flavor barely noticeable)

Hope that helps.

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es March 25, 2012 at 7:15 am

thanks
hope to get to it (after pesach:-))

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