Peanut Butter Mousse Tart
 
Prep time
Total time
 
I decided to make mine in a rectangle tart pan that is 13¾" X 4¼" X 1" but you can use a 8" round tart pan or even a pie plate if you prefer
Serves: serves 8ppl
Ingredients
  • For the Crust:
  • Pretzels 2 cups (for approximately 1 cup crushed)
  • Vegan Butter 6 Tablespoons (84g)
  • Light Brown Sugar ¼ cup (50g)
  • Salt optional pinch- I did not use it since my pretzels were salted
  • For the Mousse:
  • Vegan Cream Cheese 1 package 8ounces (226g) *any brand will work here
  • Confectioner's Sugar 1½ cup (180g)
  • Vanilla Extract 1 teaspoon
  • Creamy Peanut Butter 1 cup (240g)
  • Plant Milk ½ cup (120ml)
  • Whipped Cream ½ cup whipped volume
  • ½ Recipe Ganache *optional
Instructions
  1. First prepare the crust by crushing the pretzels in the food processor.
  2. Add the brown sugar and melted vegan butter
  3. Press the mixture into a lightly greased tart pan with a removable bottom
  4. Freeze while you prepare the mousse filling
  5. With a spatula by hand, smooth the vegan cream cheese and the peanut butter together
  6. Add the sifted confectioners sugar and vanilla extract and cream smooth
  7. Slowly drizzle in the milk and then fold in the whipped cream.
  8. Pour into the prepared crust and refrigerate to set for at least 4 hours or overnight
  9. Garnish as you like, I used ganache and peanut butter cups and more crushed pretzles
Notes
Peanut Butter Mousse Tart must be kept refrigerated and will stay fresh for up to 1 week

For longer storage freeze wrapped well for up to 2 months
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/peanut-butter-mousse/