Peanut Butter Mousse Tart
- 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
- First prepare the crust by crushing the pretzels in the food processor.
- Add the brown sugar and melted vegan butter
- Press the mixture into a lightly greased tart pan with a removable bottom
- Freeze while you prepare the mousse filling
- With a spatula by hand, smooth the vegan cream cheese and the peanut butter together
- Add the sifted confectioners sugar and vanilla extract and cream smooth
- Slowly drizzle in the milk and then fold in the whipped cream.
- Pour into the prepared crust and refrigerate to set for at least 4 hours or overnight
- Garnish as you like, I used ganache and peanut butter cups and more crushed pretzles
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/
3.5.3251