A truly indulgent peanut butter tart – a bit American, a bit British, with a Swiss twist. No wonder it’s such a crowd-pleaser ;). You’ll find classic British bourbon biscuits (though you can also use Oreo or any chocolate sandwich cookies), creamy Philadelphia, peanut butter and, of course, Toblerone – folded into the filling and used again for the topping. Whipped cream makes the filling extra light and fluffy. Wonderfully creamy, though it does need a good overnight chill to set properly. Everyone said it was sweet, that one slice was enough… and then reached for another ;). Simply irresistible.
Ingredients for base:
- 300 g Oreo, Neo or bourbon biscuits (with filling)
- 60 g butter, melted
Blitz the biscuits and butter in a food processor until the mixture resembles wet sand. Alternatively, crush the biscuits in a sealed bag using a rolling pin, then mix with melted butter.
Press the mixture into a deep (approx. 5 cm) tart tin (22 cm base / 25 cm top, preferably with removable base), covering the base and halfway up the sides. Smooth and press gently (not too firmly). Chill in the fridge for 30 minutes.
Ingredients for peanut butter filling:
- 500 g cream cheese (e.g. Philadelphia), chilled
- 1 cup smooth peanut butter
- 1 cup icing sugar
- 100 g Toblerone, chopped
- 200 ml double cream, chilled
Beat the cream cheese, peanut butter and icing sugar until smooth. Stir in the chopped Toblerone. In a separate bowl, whip the cream. Fold it gently into the peanut mixture in three batches, just until combined. Spread the filling over the biscuit base, level and chill.
Ingredients for Toblerone topping:
- 80 ml double cream
- 100 g Toblerone, chopped
Heat the cream until almost boiling, then remove from the heat. Add the chocolate and leave for 2 minutes, then stir until combined. The topping will contain small nut pieces from the chocolate :). Pour over the slightly chilled tart and spread quickly with a spatula. Refrigerate overnight (about 12 hours) to fully set.
Store in the fridge.
Enjoy!
Inspired by Snackworks.
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