Reeses Tart
From jo_jo_ba 16 years ago
- 480 minutes to make
- Serves 12
Adapted from Martha Stewart. The classic combination of rich peanut butter and dark, delicious chocolate in this no-bake dessert evokes a favorite childhood candy, but its grown-up size and delicate texture will make your guests feel like sophisticated dinner guests.
Ingredients
- 1 1/4 cups graham cracker crumbs shopping list
- 3 tbsp canola oil shopping list
- 1/2 cup evaporated skim milk, very hot shopping list
- 4 oz best-quality dark (semisweet) chocolate, chopped finely shopping list
- 3/4 cup creamy peanut butter (I use low-fat, like it matters haha) shopping list
- 1/2 cup light cream cheese shopping list
- 1/3 cup low-fat sweetened condensed milk shopping list
- 3/4 cups heavy cream shopping list
How to make it
- Preheat oven to 350F.
- Combine graham crumbs and oil in a bowl, mixing with a fork to combine.
- Press into bottom and up sides of a 9" tart pan.
- Bake 10 minutes, cool completely.
- Prepare an ice-water bath large enough to hold the bowl of chocolate.
- Pour milk over bowl of chocolate and set aside to melt, about 5 minutes.
- Stir with a whisk to combine melted chocolate and milk, then set in the ice bath.
- Cool, whisking constantly.
- When ganache holds it's shape, spread into the bottom of the cooled crust and place in fridge to set.
- Combine peanut butter, cream cheese, and sweetened condensed milk with electric beaters until smooth.
- In another bowl, whip heavy cream to soft peaks. Add whipped cream to peanut butter mixture and fold in just to incorporate.
- Turn mixture into prepared crust and refrigerate overnight.
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