Recipe of Gordon Ramsay Crunchy Peanut Butter Chocolate Tart

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, crunchy peanut butter chocolate tart. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Crunchy Peanut Butter Chocolate Tart is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Crunchy Peanut Butter Chocolate Tart is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can have crunchy peanut butter chocolate tart using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Crunchy Peanut Butter Chocolate Tart:

1. Make ready 200 g (2 cups) graham cracker or digestive biscuit crumbs
2. Take 113 g (1/2 cup) unsalted butter
3. Get 50 g (1/4 cup) dark or semi-sweet chocolate chips
4. Prepare 200 g (3/4 cup) smooth or crunchy peanut butter
5. Make ready 100 g (1/2 cup) white chocolate chips
6. Get 200 g (1 cup) dark or semi-sweet chocolate chips
7. Make ready 100 g (1/2 cup) heavy whipping cream
8. Prepare toffee bits topping (optional)

Instructions to make Crunchy Peanut Butter Chocolate Tart:

1. Https://youtu.be/QVFZ5RiqFJ0
2. Melt butter and (50 g) chocolate on a double-boiler or with a microwave. Pour into biscuit crumbs and mix well.
3. Transfer mixture into a loose removable bottom tart pan. Press firmly onto the bottom of pan, creating a packed even layer. I like to use the back of spoon for pressing. Cover and freeze it for 30 minutes.
4. Melt peanut butter and white chocolate on a double-boiler or with a microwave.
5. Mix well then pour onto the chilled crust base. Spread evenly with an offset spatula. Cover and freeze it for 30 minutes.
6. Heat heavy cream over medium-low heat just until it starts to simmer with bubbles on the sides (not boiling). Pour onto (200 g) chocolate and let it sit for 3 minutes to soften.
7. Slowly stir until well combined. If chocolate has not fully melted, heat it for 30 seconds on a double-boiler.
8. Pour ganache onto the chilled peanut butter layer. Spread evenly with an offset spatula. Sprinkle toffee bits as a topping (if using). Cover and refrigerate (not freeze this time) for at least 2 hours before serving.

So that’s going to wrap this up for this special food crunchy peanut butter chocolate tart recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!