Ingredients:

  • 9 oz (250 g) Gluten-Free Digestive Biscuits (or GF Graham Crackers), finely crushed
  • 8 Tbsp (115 g) Unsalted Butter, melted
  • 1/4 tsp (1 g) Fine Sea Salt (for the crust)
  • 8 oz (225 g) Full-Fat Cream Cheese, softened
  • 1 cup (240 g) Smooth Peanut Butter (non-oily brand)
  • 1/2 cup (60 g) Icing Sugar (Confectioners' Sugar), sifted
  • 1 tsp (5 mL) Vanilla Extract
  • 1 1/4 cups (300 mL) Heavy Cream (Double Cream), very cold
  • Flaked Sea Salt (Maldon style), as desired for garnish
  • Chocolate Shavings or Cocoa Powder, as desired for garnish

Instructions:

  1. Crush the Biscuits: Place the GF biscuits into a food processor and blitz until fine, sandy crumbs are achieved. Alternatively, crush them in a zip-top bag using a rolling pin.
  2. Combine Ingredients: Transfer crumbs to a medium bowl. Pour in the melted butter and sea salt. Stir thoroughly until the mixture resembles wet sand and is evenly coated.
  3. Press the Crust: Tip the mixture into the prepared 9-inch tart tin. Using the bottom of a glass or your knuckles, press the mixture firmly and evenly across the base and up the sides of the pan. Ensure the edges are dense and tidy.
  4. Initial Chill: Place the crust in the freezer for 20 minutes while you prepare the filling, or in the fridge for 45 minutes.
  5. Cream the Base: In a large bowl, use an electric mixer to beat the softened cream cheese, peanut butter, icing sugar, and vanilla extract until completely smooth and lump-free. Scrape down the sides of the bowl often.
  6. Whip the Cream: In a separate, chilled bowl, whip the very cold heavy cream (double cream) until stiff peaks form. Be careful not to over-whip.
  7. Fold and Lighten: Gently fold the whipped cream into the peanut butter mixture in three additions using a rubber spatula. Use a 'cut and sweep' motion to incorporate the ingredients without deflating the air, ensuring the filling remains light and 'silky.' Stop folding as soon as no streaks of white cream remain.
  8. Fill the Tart: Spoon the peanut butter silk filling into the chilled crust. Smooth the top with the spatula or the back of a spoon.
  9. The Final Chill: Cover the tart loosely with cling film (plastic wrap) and refrigerate for a minimum of 4 hours, but ideally overnight, until the filling is firm and completely set.
  10. Garnish and Serve: Before serving, carefully remove the tart from the pan by pushing up the removable bottom. Dust with chocolate shavings or cocoa powder and sprinkle lightly with flaked sea salt. Slice with a sharp knife dipped in hot water for clean cuts.