Chocolate Peanut Butter Pie
Ingredients
- 0.5 pcSweet shortcrust pastry (blind baked)
- 125 gPeanut butter (creamy)
- 125 gMascarpone cheese
- 50 gWhite sugar
- 100 mlLiquid cream (chilled)
- 75 gDark chocolate (chopped)
- 15 gPeanut (chopped for garnish)
- 0.5 pinchFleur de sel
- 75 gCream cheese (at room temperature)
- 25 gIcing sugar (sifted)
Method
A crisp shortcrust base topped with a dense, melt-in-your-mouth peanut cream. The dark chocolate ganache provides a bitter edge that balances the richness of the peanut butter.
- 1
Roll out the shortcrust pastry in a mold. Prick the bottom and blind bake at 180°C. The pastry should be golden brown and dry to the touch. Let cool completely.
- 2
Soften the peanut butter with the mascarpone, cream cheese, white sugar, and icing sugar. Whisk until the mixture is smooth and supple, without lumps.
- 3
Whip 100ml of fluid cream into stiff peaks. Gently fold it into the previous mixture using a spatula. Pour onto the cold tart base and smooth the surface.
- 4
Heat the remaining cream and pour it over the chopped dark chocolate. Stir from the center to create an emulsion: the ganache should be shiny and coat the spoon. Pour over the pie and decorate with peanuts and sea salt.
Frequently asked questions
How do you get this dish right?
- Use a knife dipped in hot water to cut clean slices without cracking the ganache.
- Do not overbeat the mascarpone, as it might curdle and become grainy.
How long does this dish keep?
Store in the refrigerator for up to 3 days. Take it out 15 minutes before serving to let the cream soften.
