Quick & Easy Honey Pear Tart

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200 grams Oreos (crushed)
100 milliliters melted butter (unsalted
250 grams Philadelphia cream cheese (room temp)
3 tablespoons peanut butter (crunchy or smooth)
100 milliliters cream (35 percent fat content)
1 teaspoon vanilla
250 grams powdered sugar
300 grams dark cooking chocolate
150 milliliters cream (35 percent fat content)
200 grams chopped Reeses peanut butter cups
Chopped peanuts

Add whole oreos to a food processor and blend until you reach a fine crumb. Add melted butter and mix until well combined. It should look like wet soil.
Add to a tart tin either rectangle (36 x 13 x 3 centimeters) or round 12 inches. Use the back of a tablespoon to evenly distribute crust around pressing down firmly on the side and bottom. Chill for 1 hour.
Add all ingredients to a large mixing bowl and use a hand mixer or a wooden spoon (you'll need some elbow grease) and mix until well combined.
Add chocolate and cream to a microwave safe bowl and microwave for 20 seconds at a time mixing each time until it becomes smooth.
Add cheesecake to the tart tin and use a tablespoon to spread evenly. Pour on ganache (set a little aside to drizzle on top) and spread evenly. Sprinkle for chopped Reeses peanut butter cups, drizzle more ganache on top and sprinkle with crushed peanuts.
Serve chilled!

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