Dessert

Peanut Butter Dark Choco
Cream Cheese Tart

By Janice Lee Lay Boon

1 hr

3-4 servings

Made with

Yogood Nuts & Such Crunchy

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Ingredients

Method

  • 1.
    Beat salted butter with icing sugar until creamy.
  • 2.
    Slowly add in vanilla essence and beaten eggs.
  • 3.
    Add in flour and mix until all well blended.
  • 4.
    Roll a small ball of the mixture and press gently to the tart mould.
  • 5.
    Bake the tart pastry at 160°C about 20 minutes.
  • 6.
    Remove from mould when it is cool.
  • 7.
    Put the Yogood Crunchy Peanut Butter into a pastry bag.
  • 8.
    Melt the dark chocolate with milk in a double boiler on heat proof bowl. When mixture cool down, put the mixture into the pastry bag.
  • 9.
    Put the mixture of cream cheese into the pastry bag.
  • 10.
    Layer the bottom by squeezing Yogood Crunchy Peanut Butter generously followed by chocolate mixture and cream cheese on top.
  • 11.
    Bake it at 160°C about 10 minutes.
  • 10.
    For better texture, refrigerate the tart overnight and serve it next day.

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