I have to admit, I was so excited about the idea of this recipe. But I am just not sure yet that I am sold on the taste and work involved to make it.
As for the crust, I chose to use peanut butter Oreos. I was planning to half the recipe, but used 16 oreos as I had read comments that the Oreo crust seemed skimpy. I wanted to make individual cups as I do not have a mini springform pan just yet. I am crossing my fingers that I can get someone to bring one down this year. I thought I would make standard muffin size cups but I did not want to allow them to stick, so I lined them with waxed paper and filled that with the crumb crust. My crust did not have instant coffee (I was too lazy to go back to the tienda), cinnamon or nutmeg (they just didn’t fit in my mind). In the end, the crusts may have been a bit too thick and way too buttery. But on a good note, the wax paper peeled right off!
The filling was good, but I have to admit that I am not sure I would use chunky peanut butter nor would I use the chocolate chips & chopped peanuts. I think I would have liked a smooth peanut butter mousse. It tastes good even with light cream cheese (something *new* here in Peru!). I still have about two cups left and have been eating it by the spoonful but wonder what more I should do?
The topping, well, that was another story. I had no more heavy cream so I decided to substitute evaporated milk. It was late in the afternoon and we had a dreary, gray, wintery day all day so the lighting inside my apartment was awful and just getting worse. I didn’t have any desire to calculate and measure. I heated some evaporated milk and tossed in some chopped chocolate. Was it a good substitute? Was it thick enough? I drizzled it on and threw everything back in the freezer where it was before. (I am not sure why, I just decided to freeze them instead of only refrigerate.
Overall, I am not sure this is the dessert for me. You know it is funny, last week I was not a fan of all the ingredients separately, but knew that together they would be wonderful. This week all the ingredients of the torte are incredibly appealing, but together they were just too much! The idea is fabulous and maybe other flavors would be more subtle combined all together.
Oh and the other reason for “tortettes”? I wanted to be sure they looked as much like cupcakes as possible to celebrate Laurie’s birthday! Thanks Laurie for all you do and I hope your birthday is wonderful!!
Peanut Butter Tortettes are being served up for Tuesdays With Dorie. This weeks TWD recipe was chosen by Elizabeth of Ugg Smell Food. Enjoy more Peanut Butter Tortes by visiting the blogroll at the Tuesdays With Dorie website.