My dad’s birthday was last Thursday. I called him that Friday morning. I’m hoping he considered my “Happy Birthday” fashionably late.
(If I could have fit the word “fashionably” on this tart I would have.)
I still feel pretty bad, but the truth is my dad’s not even mad. Would a mad dad change the lightbulbs in the kitchen to be bright enough for nighttime photos? Would a mad dad fix the burner on the stove to work, for real? Would a mad dad take a bite out of this tart before I’d even sliced it?
And luckily, this non-mad dad was in town exactly a week after his birthday! So I made him this tart, since peanut butter is his favorite. And Jake made some other goodness. We wrote the menu on the chalkboard, and I called this tart a surprise. (Jake even highlighted on the smiling pig where the pork was from! No offense to the non-meat eaters out there.)
So, next time you forget something important, make this tart, and you’ll be forgiven. They won’t be able to resist the milk chocolate “oh my ganache” stripe or the peanut butter heaven or the graham cracker crust of their dreams.
And the fact that it requires no oven time makes it a breeze to whip the night before the party!
- 12 double graham crackers (the ones that are about 5 x 2 1/2-inches)
- 6 T unsalted butter, melted
- pinch of salt
milk chocolate ganache –
- 3 ounces best-quality milk chocolate, chopped until teeny
- 1/2 cup heavy cream
peanut butter goodness –
- 3/4 cup natural peanut butter
- 1/2 cup cream cheese (4 oz)
- 1/3 cup sweetened condensed milk
- 3/4 cup heavy cream
- additional chocolate for sprinkling on top
- additional 1/2 cup heavy cream for whipping, if you so choose
- Make crust. Crush the graham crackers in a food processor or in a plastic bag using a rolling pin. Make sure they are crumbs, for real, and no large chunks remain. Add the melted butter and stir thoroughly. Pour the graham cracker mixture into a 9-inch tart pan with removable bottom. Press the mixture along the sides and bottom until evenly coated. Carefully place the tart pan in the freezer while you prepare the filling.
- Make ganache. Bring 1/2 cup heavy cream to a boil in a small sauce pan. Pour over finely chopped chocolate, and set aside for 5 minutes, to yield the ganache. Whisk briskly until no chunks remain. Allow to cool to room temperature, by being patient, or by refrigerating for a few minutes. Beat with an electric hand mixer until ganache is just thick enough to hold it’s shape. Spread in the bottom of the prepared crust and return to the freezer.
- Make peanut butter goodness. Combine peanut butter, cream cheese, and sweetened condensed milk in the bowl of a stand mixer, food processor or in a large bowl using an electric hand mixer. Beat until smooth, being careful not to over mix. In a separate bowl with clean beaters, whip 3/4 cup heavy cream to soft peaks. Add whipped cream to peanut butter mixture, and fold until well incorporated.
- Remove the tart pan from the freezer and spoon in the peanut butter filling. Spread evenly. Refrigerate for at least 2 hours, or overnight. Remove from the fridge and transfer to a serving platter 10 minutes before serving time. When ready to eat whip up 1/2 cup heavy cream to top, and sprinkle with chocolate. Or just eat, straight up.
This is what Dad’s do when their name is on a birthday tart.