Peanut Butter Mousse Tart
Yield: 32 servings or 4 tarts, 8 servings each
Ingredients   Weights   Measures
 balls of pastry dough (for single-crust 9-inch pie)    1 lb. + 14 oz.    4 each
 PHILADELPHIA Original Cream Cheese, softened    1 lb. + 10 oz.    3 cups
 creamy natural peanut butter    1 lb. + 14 oz.    3 cups
 powdered sugar    10 oz.    2 cups
 whipping cream    6 oz.    3/4 cup
 prepared whipped topping    10 oz.    1 qt.
 chocolate ganache, divided    1 lb. + 8 oz.    3 cups
 white icing    3 oz.    6 Tbsp.
ROLL out each ball of pastry dough on lightly floured surface to 10-inch circle. Place 1 crust in each of 4 (9-inch) tart pans with removable bottoms (or in 1 tart pan for trial recipe). Press pastry up sides of pans; trim and discard excess pastry. Dock pastry to prevent blistering during baking. Bake crusts in 375ºF-convection oven 8 to 10 min. or until golden brown. Cool completely in pans on wire rack
PLACE cream cheese, peanut butter, sugar and whipping cream in 6-qt. bowl of electric mixer fitted with paddle attachment. Beat on low speed 1 min. or until well blended. Scrape paddle and side of bowl. Beat an additional minute. Add whipped topping; beat just until blended. Set aside
HEAT ganache in small heavy saucepan on medium-low heat until of spreadable consistency, stirring frequently. Spread 1/4 cup of the warm ganache onto bottom of each crust. Cool 10 min. or until firm. Top with layers of cream cheese mixture and remaining ganache. Drizzle each tart with 1-1/2 Tbsp. icing.
REFRIGERATE 2 hours or until filling is firm.
Make Ahead
Tarts can be stored in refrigerator up to 2 days before serving. Remove from refrigerator about 15 min. before serving to soften slightly.
Substitute
Substitute cooled melted white chocolate for the icing.
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