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1
Make Crust: In a small bowl, sift together flour, baking soda, and salt, then whisk to mix evenly.
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2
In a food processor, pulse the sugars until very fine.
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3
With the motor running, add the butter, then the peanut butter, and process until smooth and creamy.
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4
Add the egg and vanilla until incorporated.
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5
Add the flour mixture until mixed together.
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6
Scrape the dough into a bowl.
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7
Cover and refrigerate at least 1 hour or overnight.
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8
Heat oven to 375.
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9
Press the dough evenly into a 9 inch tart pan.
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10
Bake until golden brown, 10-12 minutes.
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11
Cool.
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12
Make Peanut Butter Mousse: In a mixer bowl on medium speed beat cream cheese, peanut butter and sugar until uniform in color.
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13
On low speed, add vanilla.
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14
Beat in 1/4 cup of the whipped cream just until combined.
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15
With a rubber spatula, fold in remaining cream.
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16
Scrape the mousse into the tart shell and smooth the surface so that it is level.
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17
Refrigerate.
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18
Make ganache: Meanwhile, break up chocolates into the bowl of a food processor.
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19
Pulse until finely ground.
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20
In a small saucepan, bring cream to a boil.
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21
With the motor running, immediately pour hot cream through the feed tube onto the chocolate.
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22
Process until smooth.
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23
Add vanilla and pulse a few times to incorporate.
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24
Pour the ganache into a bowl and let cool to room temperature.
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25
Pour the ganache over peanut butter mousse in a circular motion.
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26
Spread to the edges.
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27
Refrigerate at least 2 hours to set before serving.
