serves 6

Turning your favourite childhood sandwich into a sweet dessert, this delicious tart combines the creaminess & saltiness of peanut butter with the sweetness & the freshness of a strawberry jam. Add an oreo crust & you’ve got yourself the ultimate weekend treat! Here’s how to make it:

Ingredients :

For the crust:

24 oreo cookies

1/4 cup unsalted butter, melted

For the peanut butter mousse:

220g cream cheese, softened

3/4 cup icing sugar

1 cup peanut butter

1 cup thickened cream

For the strawberry jam:

300g fresh strawberries

1/2 cup white sugar

1 tbs fresh lemon juice

Method:

For the jam:

Place strawberries & sugar into a medium sized bowl & stir gently until all the strawberries are covered with the sugar. Cover & set aside.

For the crust:

Spray tart tins with a little cooking oil, set aside.

Pulse oreos in a food processor until you get fine bread crumbs. Add melted butter & pulse again until you get a wet sand mixture.

Divide oreo mixture evenly amoung the tart tins, press mixture into the tins, ensuring the sides reach the tops of the tins. Place in the fridge until needed.

For the jam:

Place strawberries, sugar & lemon juice into a medium sized saucepan. Place on medium- high heat & bring to a boil. Once boiling, reduce to a simmer, stirring occasionally. Once jam has thickened slightly, place in the fridge to chill.

For the peanut butter mousse:

place cream cheese in stand mixer & beat until soft. Add in the peanut butter & cream until light & fluffy. Scrape down the bowl as needed. Sift the icing sugar into the bowl of your stand mixer, & mix on low until combined. Add in the thickened cream & mix until combined. The mixture will now resemble a mousse.

Assembly:

Divide the mousse evenly among your tarts (its okay if you have some left over) the mousse should fill the shells about half way. Smooth with an offset spatula, or the back of a spoon. Next, add a layer of jam & pop in the fridge to chill. When ready to serve, top with some whipped cream & a drizzle of warm peanut butter. Enjoy!