No-Bake Peanut Butter Tart
How’s your will power?
Mine seriously sucks.
Here I am in a house with a a box of Oreo cookies in the pantry, Raspberry Yogurt Popsicles in the freezer…. and a giant slice of this No-Bake Peanut Butter Tart in the fridge.
I probably shouldn’t tell you that I’m thinking of cooking up some bacon and accidentally dropping it on top of the peanut butter tart.
Good heavens. Send help.
The way I see it, I have to solutions to my will power problem.
1. I should move out of my house… since my space seems to be filled with cookies , sweets and bacon.
2. …Um. Read a book about will power? Maybe listen to a book on tape? Maybe while eating a few Oreo cookies… just a few… to test myself.
Or maybe I should have let my Dad eat the last piece of Peanut Butter Tart instead of pretending I didn’t have a giant slice stashed away in the fridge.
It’s just that peanut butter…
and sweetened condensed milk…
aaaaand whipped cream are SO dang delicious together.
I got a little selfish.
You understand, right?
I love this pie. This pie is certainly easy to love.
No oven required. Bonus!
Creamy peanut butter filling encased in a crisp and buttery graham cracker crust. Topped with whipped cream and mixed nuts.
Get outta town.
It’s seriously decadent and makes me feel like I want to skip dinner just so I have room for an extra slice.
Pot luck dessert? Yes. Labor Day holiday dessert? Duh.
Crazy freakin’ delicious? Clearly.
No-Bake Peanut Butter Tart
adapted from Martha Stewart
makes one 9-inch round tart
For the Crust:
12 double graham crackers (the kind that measure about 5 x 2 1/2-inches)
6 Tablespoons unsalted butter, melted
pinch of salt
For the Filling:
1 3/4 cups heavy cream, divided
1 cup natural peanut butter
3/4 (6 ounces) cup cream cheese, softened
1/3 cup plus 2 Tablespoons sweetened condensed milk
Crust the graham crackers in a food processor, in a plastic back with a rolling pin or with your hands in a bowl. Make sure they are very well crumbled with no large chunks remaining. Add the melted butter and stir thoroughly, making sure all of the crumbs receive some butter love. Pour the graham cracker and butter mixture into a 9-inch tart shell with a removable bottom. Press the mixture along the sides of the tart pan and along the bottom until evenly coated. Carefully place the tart pan in the freezer while you prepare the filling.
To make the filling combine the peanut butter, softened cream cheese and sweetened condensed milk in the bowl of an electric mixer fit with a paddle attachment. You can also use the food processor if you’d like.
Blend the three ingredients until thoroughly incorporated, but don’t over blend or some liquids will separate.
In a separate bowl, whip 3/4 cup of heavy cream to soft peaks. Add the whipped cream to the peanut butter mixture and fold together until well incorporated.
Remove the tart pan from the freezer and spoon in the peanut butter filling. Spread evenly.
Whip up the remaining cup of heavy cream to stiff peaks and add to the top of the peanut butter filling. Refrigerate for at least two hours, or overnight. Top with salted mixed nuts and serve in giant slices. Seriously.