The Chocolate Peanut Butter Mousse Tart is one of the most loved tarts in
Using a small offset spatula, spread the dough into the tart pan and slightly up the sides. Lightly dust the dough with flour. Lay a sheet of plastic wrap directly on top of the dough. Use a flat-bottom measure or custard cup, or your hand, to press the dough evenly into the tart pan. Press the dough at the juncture where the bottom meets the sides, which often tends to be thicker. Push up the sides a little past the top of the rim. Leave the plastic wrap in place and refrigerate for at least 1 hour.
Thirty minutes or longer before baking, set an oven rack in the middle of the oven and preheat the
Scrape the mousse filling into the prepared crust and, using a small offset spatula, smooth the surface so that it is level. Set a large bowl over the tart to cover, and refrigerate the tart for a minimum of 1 hour before applying the ganache glaze.
Place the tart pan on top of a canister that is smaller than the bottom opening of the tart pan’s outer rim. Press down on both sides of the tart ring. The outer rim should slip away easily. If the crust sticks to the pan when unmolding, insert a thin needle to loosen any parts that may have stuck. Slip a long metal spatula between the crust and the bottom of the pan, loosening it all around if necessary, and slide the tart onto a serving plate. Cut with a sharp, thin blade dipped in hot water and dried between each slice.
Pour the ganache glaze in a circular motion over the mousse filling so that it does not land too heavily in any one spot and cause a depression. With a small offset spatula, start by spreading the ganache to the edge of the pastry. Then spread it evenly to cover the entire surface. Make a spiral pattern by lightly pressing the spatula against the surface and running it in spirals from the outside to the center.
Refrigerate the tart, uncovered, for at least 2 hours to set the filling and glaze. The crust will remain slightly soft.
Room temperature, 6 hours; refrigerated, 5 days; frozen, 3 months.
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.