Jenna Rae Cakes shared with us this delicious recipe for Salted Peanut Butter Pretzel Mousse Tart from their second book Jenna Rae Cakes at Home by Ashley Kosowan and Jenna Hutchinson.
There are two kinds of people in the world: those who prefer bright, fruity desserts that awaken the senses and those who prefer rich, salty desserts that scream “extravagance” with every bite. If you fall into the second category, you’ll find immense satisfaction in preparing and serving this dessert, which is unmatched in its taste.
Salted Peanut Butter Pretzel Mousse Tart
Makes one 14 x 4½-inch tart
Ingredients:
Pretzel Tart dough
- ¾ cup unsalted butter, room temperature
- 3 tablespoons icing sugar
- 1 tablespoon + 1½ teaspoons packed brown sugar
- Pinch of salt 1 egg
- ¼ teaspoon pure vanilla extract 1 cup all-purpose flour
- ¼ cup finely ground pretzels
- ¼ cup (55 g) dark baking chocolate
Peanut Butter Mousse
- ¾ cup whipping (35%) cream
- ½ cup creamy peanut butter
- ½ cup full-fat plain cream cheese, room temperature
- ¼ teaspoon pure vanilla extract
- ½ cup icing sugar
Pretzel Crumble
- ⅓ cup crushed pretzels
- 2 tablespoons unsalted butter, melted
- 1 tablespoon all-purpose flour 1 tablespoon granulated sugar
Dark Chocolate Ganache
- 1 batch
Golden Peanuts
- ¼ cup roughly chopped peanuts
- ⅛ teaspoon JRC Antique Gold Lustre Dust or edible gold dust
Directions:
Pretzel Tart dough
1. Line a baking sheet with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, icing sugar, brown sugar, and salt on medium speed for 2 minutes, until light and creamy. Scrape the bowl. Add the egg and vanilla. Mix until combined. Scrape the bowl. Add the flour and ground pretzels. Mix on medium speed until the dough comes together.
3. Transfer the dough to a lightly floured counter. Use a rolling pin to roll out a 1-inch-thick rectangle. Wrap the dough in plastic wrap and let rest for 1 hour in the fridge.
4. Preheat the oven to 350°F.
5. On a generously floured counter, use a rolling pan to gently roll out the dough into a rectangle about ³⁄₁₆ to ¼ inch thick and about 2 inches longer and wider than a 14 × 14½-inch tart pan. Gently roll the dough onto the rolling pin. Starting at one edge of the tart pan, gently unroll the dough into the pan. Carefully press it into the bottom and all the way up the sides to form a crust, taking care not to tear the dough. Use a paring knife to trim the edges of the dough so they are flush with the pan.
6. Place the shell on the prepared baking sheet. Use a fork to pierce the bottom of the shell 6 to 8 times. Line the inside with parchment paper. Fill it with about 3 cups of dried beans, rice, or pie weights. Bake for 5 to 7 minutes, or until the edges start to brown. Remove the weights and parchment paper. Bake for an additional 5 to 7 minutes, or until the base of the tart shell begins to brown and no longer looks raw. Let cool to room temperature.
7. Melt the chocolate in a heat-resistant bowl in the microwave in 30-second intervals, stirring after each interval, until smooth. Use a spoon or pastry brush to coat the inside of the tart shell in a thin, even layer of chocolate. Set aside to harden.
Peanut Butter Mousse
8. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream on medium- high speed until the mixture looks light and fluffy and medium peaks form, about 2 minutes. Transfer to a bowl and place in the fridge.
9. In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter, cream cheese, and vanilla on medium-low speed for 30 seconds, or until the ingredients are
combined. Scrape the bowl. With the mixer on medium-high, beat for 3 minutes, or until light and fluffy. Add the icing sugar. Mix for 30 seconds on medium-low speed. Increase the speed to medium-high and mix for 2 minutes, until well combined. Remove the bowl from the mixer. Add half of the whipped cream. Gently fold in with a spatula until mostly combined. Add the remaining whipped cream. Fold in until fully combined.
10 . Transfer the mousse to the tart shell. Use an offset spatula to smooth the top. Place it in the fridge to set for at least 3 hours.
Pretzel Crumble
11. Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
12. In a medium bowl, mix the pretzels, melted butter, flour, and sugar until the dry ingredients are evenly coated.
13. Spread the mixture in an even layer on the prepared baking sheet. Bake for 5 to 7 minutes, or until the crumble is golden brown. Let cool to room temperature.
Assembly
14. Prepare 1 batch of Dark Chocolate Ganache.
15 . Place the peanuts and JRC Antique Gold Lustre Dust in a small zip-top bag and shake to coat.
16 . Drizzle the tart with Dark Chocolate Ganache and sprinkle with Pretzel Crumble (see Baker’s Tip) and Golden Peanuts. Use a sharp knife to cut into slices and serve chilled.
17. Store leftovers in an airtight container in the fridge for up to 3 days.
Baker’s Tip: If you’d like to bring a little extra saltiness to the tart, sprinkle flakes of Maldon salt on top of the Pretzel Crumble before putting it in the oven.
