| Prep Time | 15 minutes |
| Cook Time | 0 minutes |
| Servings |
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Ingredients
- 170 grams shredded wheatmeal biscuits eg Arnotts Plain
- 4 tbsp butter melted
- 1 1/4 cups full fat thickened cream
- 250 grams light cream cheese softened
- 1 tbsp vanilla extrat
- 3 tbsp sugar free maple syrup
- 4 tbsp natural peanut butter
- 1/2 cup dark chocolate chips melted for garnish
Ingredients
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Instructions
- Using a blender or food processor blitz the biscuits into a fine crumb.
- Mix the melted butter and biscuit crumbs until well combined, Using wet hands press the crumb mixture into an 8inch round cake tin. The crumbs should cover the base and halfway up the sides of the tin.
- Place the base in the freezer while you prepare the filling.
- Whip cream using an electric mixer, once the cream is whipped, scrape out cream and set aside.
- Using the electric mixer whisk together the cream cheese, vanilla extract, maple syrup, and peanut butter until completely smooth, you may need to scrape down the sides a couple of times.
- Gently fold the whipped cream into the cream cheese mixture.
- Remove the base from the freezer and fill the tart shell with the creamy peanut butter filling, flatten the top with a spatula.
- Drizzle melted chocolate over the top to garnish.
- The tart makes 12 serves, leftovers can be stored in an airtight container in the fridge for up to 3 days.
Recipe Notes
1 serve is 270 calories