Chocolate Peanut Butter Oat Tart
This tart features a cocoa oat crust, honey peanut butter mousse, and a luscious chocolate glaze on top!Yield: 9-inch fluted tart
Servings: 12 slices
Ingredients
Cocoa Oat Crust:
- 1 cup old fashioned rolled oats
- 6 full graham cracker sheets
- 2 Tablespoon unsweetened cocoa powder
- 3 Tablespoon dark brown sugar, packed
- ¼ teaspoon kosher salt
- 7 Tablespoon unsalted butter, melted
Honey Peanut Butter Mousse:
- 1 cup heavy cream, cold
- ¼ cup honey peanut butter
- 1 Tablespoon honey
- pinch of kosher salt
Chocolate Glaze:
- ¾ cup dark chocolate chips
- 2 Tablespoon unsalted butter
- 1 Tablespoon light corn syrup
- cacao nibs, as needed to topping
Instructions
Cocoa Oat Crust:
- Preheat oven to 350°F. In a food processor, barely pulse together rolled oats, graham crackers, cocoa powder, sugar, and salt. You do not want to end up with oat flour. Pulse just until the rolled oats are somewhat broken up. Add in melted butter and stir until mixture comes together. Press into tart shell with removable bottom.
- Bake for 12-15 minutes until crust is set and golden brown. Crust may slightly puff up during baking. Use the bottom of a glass or measuring cup to gently press crust into shell. Set aside and allow to cool to room temperature before filling.
Honey Peanut Butter Mousse:
- Place chilled cream in a chilled bowl. Whip to medium peaks. Add peanut butter, honey, and salt. Continue to whip to almost stiff peaks. Pour mousse into cooled cocoa oat crust. Spread into an even layer.
Chocolate Glaze:
- Gently melt together chocolate chips, butter and corn syrup over a bain-marie (double boiler). Alternatively, you can microwave mixture at half power for 10-15 second intervals until melted and smooth.
- Allow to cool for 10-12 minutes. Pour over peanut butter mousse and quickly spread into an even layer. Chocolate will set up because of the cold mousse. Immediately sprinkle cacao nibs over chocolate. Set in the fridge and keep chilled until ready to serve.