Gluten free tart with peanut butter and chocolate coconut milk ganache

I used this recipe for the tart crust but subbed this flour for the AP.

The peanut butter layer is just peanut butter mixed with powdered sugar and a little butter. 2/1/ 1/2 ratio. I used 2 cups peanut butter, 1 cup powdered sugar and 1/2 c butter.

The chocolate ganache layer didn’t totally set up because I used chocolate chips instead of good chocolate. I was just experimenting at the time, but it was still delicious. Use 18 oz of chopped chocolate and 2 cups of coconut milk. Heat the coconut milk to a simmer and pour it over the chocolate. Let it sit for a minute, then stir until smooth.

I assembled this by applying the pb layer first, then chilling in the fridge for 2 hours. Then I poured on the slightly cooled ganache and chilled again until firm.

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