Summary

Ingredients

For covering:

• 250 g cream cheese
• 250 g peanut butter
• 150 g powdered suar
• 125 ml cream

For the shortcrust pastry:

• 50 grams sugar
• 100 g butter
• 150 grams flour
• 50 g couverture for spreadin
• Fat for the shape

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Instructions

1. For the shortcrust pastry, the butter and sugar are kneaded together. Then the flour is added and everything is kneaded again to form a dough. Then you roll out the dough thinly and put it in a greased tart pan.
2. The dough is baked in a preheated oven at 180 ° C for about 8-10 minutes. After cooling, it is then coated with the liquid couverture. When everything has cooled down, you start with the topping.
3. For the topping, cream cheese, peanut butter and powdered sugar are whipped with a mixer. The cream is whipped extra stiff. Finally, both masses are stirred together and placed on the baked shortcrust pastry base. The tart is then placed in the refrigerator for about 6 hours until it is consumed.