A delicious tart for your Valentine. Gluten and dairy free variations included.
1 1/3 cups of all purpose flour – use Bob’s Red Mill 1-1 for gluten free
1/4 cup of cocoa
1/2 cup powdered sugar
pinch of salt
1 1/3 stick of butter – use Earth Balance or another vegan butter for dairy free – cut into small pieces
1 large egg
1/2 teaspoon vanilla
Preheat oven to 350.
Mix the dry ingredients together. Use a pastry cutter to cut butter into the dry ingredients until it resembles dry meal. Mix in vanilla and egg and quickly stir until the dough forms a ball. Flatten dough into a disc, wrap, and chill for an hour.
Roll out your dough and transfer it to your tart crust. Cut or fold under excess dough. Chill for another 30 minutes. Prick dough all over with a fork and bake for 25-30 minutes, depending on how hot your oven tends to run. Once tart crust is finished, allow to cool for 20 minutes, then store it in the refrigerator until the filling is ready.
1/2 cup cream cheese, softened – I used Tofutti non-dairy cream cheese
2 tablespoons unsalted butter, softened – I used Earth Balane
1/3 cup powdered or sugar
1/2 cup creamy peanut butter
1/4 teaspoon coarse or kosher salt
1/2 teaspoon vanilla extract
1 cup chocolate chips
A pinch of salt
1/2 cup heavy cream or non-dairy oat creamer.
In a large bowl, beat the cream cheese, butter, sugar, peanut butter, salt and vanilla together until fluffy with an electric mixer. Spread the filling in the tart shell and smooth the surface with a spatula. Chill in the refrigerator or freezer while you prepare the ganache.
Heat chocolate chips, cream, and pinch of salt together in a microwave until they’re melting. Stir until smooth and shiny. Cool for 5-7 minutes, then pour over peanut butter filling. Smooth the top if necessary. Chill the tart until firm. Serve and enjoy!