Chocolate Peanut Butter Pie

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.

• Prep time: 40 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 793
• Protein: 14 g
• Carbs: 54 g
• Fat: 57 g

Ingredients

• 0.5 piece Sweet shortcrust pastry ( blind baked )
• 125 g Peanut butter ( creamy )
• 125 g Mascarpone cheese
• 50 g White sugar
• 100 ml Liquid cream ( chilled )
• 75 g Dark chocolate ( chopped )
• 15 g Peanut optional ( chopped for garnish )
• 0.5 pinch Fleur de sel
• 75 g Cream cheese ( at room temperature )
• 25 g Icing sugar ( sifted )

Instructions

1. Baking the base

   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. Peanut filling

   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. Folding in the cream

   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. Ganache and finishing

   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.

Chef's tips

• 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.

Storage

Store in the refrigerator for up to 3 days. Take it out 15 minutes before serving to let the cream soften.