THIS TART. I can scarcely write this article without salivating all over my keyboard. It is hands down one of my very favorite recipe creation thus far. It is rich yet light, creamy yet not overbearing, peanut-butter-chocolate-y yet not overdone (as if that’s a real thing, ha). It is totally and completely satisfying. This No Bake Peanut Butter Mousse Tart with an Oreo Crust (the only part you bake!) is legitimately the best peanut butter chocolate tart on the planet. I stand by this assessment. Truly and wholly.
Here’s what you’ll need to make this No Bake Peanut Butter Mousse Tart at home for yourself:
Oreo crumbs (crushed Oreos or these Oreo crumb would work just fine)
Salted Butter
Granulated Sugar
Pure Vanilla Extract
Cream Cheese
All Natural Peanut Butter (I have loved Adams since I was a child and still buy it to this day)
Heavy Cream
Chocolate Chips
The Crust
This Oreo Crust is the same crust I use in my Dark Chocolate Tart Recipe with Chocolate Curls. Yeah. It’s that good! I am also creating a chocolate cheesecake tart that uses the same crust. It’s fool-proof, doesn’t crumble, and is perfectly buttery and sweet. Now normally I encourage experimentation and putting your own spin on things, but you’ll want to ensure that you follow the measurements exactly here, as too much or too little crumbs can alter the crust in very different ways. An over abundance of crumbs would make it hold together less and also come out on the dryer side as far as the taste goes. Too little crumbs and you are left with a bit of a buttery and flaky mess on your hands. This ratio has proved perfect time and again for me, and I highly recommend sticking to these ratios.
The Filling
This filling has made an appearance before as well! It is the star of my Homemade Peanut Butter Mousse Tart. I doubled the filling to fit a standard 9” tart pan, and it filled the shell wonderfully. It is deliciously creamy without being too rich, and the smoothness coupled with the crispy chocolate crust is just divine.
The Topping
The chocolate layer ads that final POP. It is simply melted chocolate. I chose semi-sweet as the entire tart doesn’t lack sweetness AT ALL, and I felt it best complimented the filling + crust. You can absolutely use whatever you have on hand, just know that if you go with a slightly sweeter chip like milk chocolate, it will add a bit more sweetness to the overall tart.
The Mousse
I always suggest using all natural peanut butter in my peanut buttery treats. I love peanut butter that is simply made from crushed peanuts and salt. That’s it. This allows the incredible peanut flavor to come though boldly, without a bunch of additives distracting from it’s earthy goodness. If you do only have peanut butter with sugar added on hand and want to make this tart, I would simply suggest that you take the sugar down by about 2 tbsp. That way it’s not too overly sweet. Also, I opted for creamy in this recipe, but you could definitely experiment with crunchy! It would add some texture and intrigue to a traditionally smooth dessert filling to your No Bake Peanut Butter Mousse Tart.
As always, tag me if you make it! -> #HHBBAKES
XO,
Heather
No Bake Peanut Butter Mousse Tart with an Oreo Crust
Ingredients
- For the crust: 1 ¾ cups crushed Oreos (about 28 cookies with the fillings removed)
- 6 tablespoon salted butter, melted
- 1 tablespoon granulated sugar
- ½ teaspoon pure vanilla extract
- For the filling: 6 oz softened cream cheese
- ½ cup all natural peanut butter (that consists of peanuts plus salt only)
- ½ cup granulated sugar
- 2 teaspoon pure vanilla extract
- ⅔ cup heavy cream, whipped
- For the topping: ¾ cup chocolate chips, semi-sweet or dark
Instructions
- To make the crust: Remove filling from all Oreo cookies. Place cookie shells in a food processor and blend until fine crumbs remain. Alternatively, if you do not have a food processor, a rolling pin and a heavy duty freezer ziplock back will do just fine! Seal bag with as much air removed as possible, and roll out until cookies are fine crumbs. Melt butter in a small microwave safe bowl, about 30 seconds. Be careful as butter might be hot and you do not want any splatter to burn you. Combine cookie crumbs, butter, sugar, and vanilla in a bowl until a course sand-like mixture occurs. Press firmly into your tart pan with a removable bottom. These pans are highly non-stick so buttering or spraying ahead of time is generally not necessary. Use a measuring cup to ensure sides and bottom of tart crust is as firmly packed as possible. Bake at 350° for 12 to 15 minutes. Remove from oven and allow to cool completely.
- Make the filling: Mix cream cheese, peanut butter, sugar, and vanilla in a bowl until combined. Fold into whipped cream until completely incorporated. Pour into cooled tart shells, and refrigerate for 20 minutes.
- Make the topping: Melt chocolate chips in a microwave save bowl for 60 seconds on high. Whisk until smooth and lump-free. Gently spread melted chocolate over peanut butter tart. Refrigerate for an additional one to two hours, or until set. Slice and serve cold. Store covered in the refrigerator for up to three days.
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