Chocolate peanut butter mousse tart

DISCLAIMER: The below text and images are not for sensitive viewers. Content contains large amounts of fat, sugar, chocolate and decadence. Just looking at this recipe will most likely expand your waistline. You have been warned!

On Expresso Breakfast Show, I'm known for creating incredibly sweet and utterly indulgent recipes. Sometimes, so much so, that I almost feel guilty making such sugary delights so early in the morning. Almost.

Photography by Gunther Schubert of Vorsprung Studio

Because it's National Slipper Day today, I got thinking, what would I enjoy while wearing my favourite fluffy slippers? 

Well, chocolate of course, and peanut butter straight out the jar, or perhaps a slice of caramel cheesecake. So why not combine them all! This weekend, slip on your comfiest pair of slippers while whipping up this recipe, then put your feet up and tuck in to a slice or three! And if you needed some convincing? 

It is Friday after-all, so spoil yourself!

Photography by Gunther Schubert of Vorsprung Studio 

Chocolate peanut butter mousse tart
Serves 10-12

Chocolate pastry
¼ cup cocoa, plus extra for dusting
185g cake flour
125g Stork Bake, chilled and cubed
½ cup icing sugar
3 egg yolks
2 tbsp ice cold water 

Peanut butter mousse filling
1 cup chocolate spread
170g smooth cream cheese
¾ cup icing sugar
1 tsp salt
1 ¼ cups smooth peanut butter
1 tbsp vanilla
2 cups cream, whipped stiffly

To decorate
Chocolate spread, melted
Smooth peanut butter, melted
Caramel sauce (optional)
Chopped chocolate peanut butter bars
 
Place the cocoa, flour, margarine and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. Gradually add the egg yolks and water to form a dough.
Flatten into a disc, wrap in plastic and refrigerate for 1 hour.
Roll the pastry out to 3mm thick and line a 24cm loose-bottomed tart tin, trimming the edges and prick the base with a fork.
Refrigerate again for 30 minutes then bake blind* at 180C for 15 minutes, remove the paper and weights and bake for another 10-15 minutes until crisp. Allow to cool.
Spread the base with the chocolate spread.
Make the filling by beating the cream cheese, icing sugar and salt until fluffy then beat in the peanut butter and vanilla. Fold in the whipped cream gently and spoon into the chocolate crust.
Drizzle with melted chocolate spread, peanut butter, caramel and decorate with chopped chocolate bars.
 
*Baking blind refers to the process of placing baking paper inside the lined tart tin the filling the tart with baking beads, beans or rice to weigh it down and prevent the pastry from puffing up.