Chocolate Peanut Butter Tart

If we're talking rich desserts, this Chocolate Peanut Butter Tart should be your new go-to. Only a small slice is needed to satisfy that sweet tooth, and it's oh so good!

The tart hosts a crunchy Oreo crust (though chocolate graham crackers can also be used) that gets filled with a creamy dark chocolate ganache. Add on the fluffy peanut butter layer and airy whipped cream and you've got yourself the best layers ever!

I like to top mine with roasted peanuts (the salted kind) and flaky sea salt, too. It helps to cut the richness of the dessert and I love the extra texture!

This tart lasts stores super well in the fridge, so it's a great option to make a day ahead of time and just add the final toppings before serving.

If you're looking for more peanut butter ideas, try my Edible Peanut Butter Cookie Dough Bites, Peanut Butter & Jelly Oat Bars, or Fluffernutter Cookies!

• Oreos or chocolate graham crackers. Pulverized into a fine crumb! Use the listed amount in weight.
• Unsalted butter. Melted for the crust, room temperature for the buttercream.
• Sugars. Granulated for the crust and powdered sugar for the peanut butter frosting and whipped cream.
• Good quality chocolate (60-70% cacao). A baking bar is best, but chunks or chips can be used as a last resort.
• Heavy whipping cream. Milk can be used for the buttercream, but heavy whipping cream must be used for the ganache. This is also used to make the whipped cream layer.
• Creamy peanut butter. I have only ever used Jif or Skippy brands for this, I cannot speak to using a natural peanut butter.
• Roasted peanuts and flaky sea salt. For topping, and I don't suggest skipping! The peanuts add texture and the salt really helps to cut the richness.

STEP 1: Pulverize the Oreos into fine crumbs. If you don't have a food processor, crush them in a ziplock bag until they're as sandy as possible.

Transfer to a bowl, then add the sugar, salt and melted butter and use a fork to mix it together until all crumbs are moistened.

STEP 2: Distribute the crumbs evenly across the tart pan and use a ⅓ measuring cup or straight sided drinking glass to push the crumbs into the bottom and sides. Compact it as much as possible without breaking pieces off or mashing through to the bottom.

Bake the tart shell at 350℉/180℃ for 10 minutes, then cool.

*If the tart slouches during baking, use a measuring cup to gently and carefully re-shape it.

Fun tip! Turn these into chocolate peanut butter mini tarts by using smaller tart pans. Follow the same baking instructions.

STEP 3: Heat the heavy cream until it lightly simmers. Finely chop the chocolate and place it into a heat proof, glass or metal bowl. Pour the simmering heavy cream over the chopped chocolate and allow it to sit for 1 minute.

Using a spoon or rubber spatula (not a whisk, it incorporates too much air), stir the mixture from the center, slowly moving outward until the mixture comes together.

Pour the ganache into the crust, then smooth it out. Chill the tart in the fridge for one hour, or until the ganache layer is fully set.

STEP 4: To make the buttercream, beat together the butter and peanut butter, then add the powdered sugar, vanilla, and one tablespoon of heavy cream at at time until it's a smooth and spreadable consistency.

Spread the peanut butter buttercream onto the cooled ganache layer.

STEP 5: Make the whipped cream layer by adding heavy cream, powdered sugar and vanilla to the bowl of a stand mixer and whip with the whisk attachment on high speed until stiff peaks form.

STEP 6: Add the whipped cream to the top of the tart, then sprinkle on the peanuts and flaky salt.

Eating tip: Allow the tart to stand at room temperature for about two hours prior to serving. Add the whipped cream and toppings before slicing and enjoying.

Switch up this chocolate peanut butter tart by swapping out the chocolate crust for a pretzel crust! If you love sweet and salty, you'll die over this!

Use my Caramel Brownie Pie recipe for guidance - follow the crust recipe exactly through the baking of the crust.

This recipe could also be made into mini tarts, or you can simply make it in a pie dish if you don't have a tart pan.

Store the full assembled tart uncovered in the fridge for up to 3 days. The tart without the whipped cream can store for one week in the fridge.

To freeze the tart, wrap the filled tart (and peanut butter layer, if you'd like) in plastic wrap, foil, then seal in a zip top bag. It should be fully chilled before wrapping and freezing.

Thaw the tart at room temperature (plan for about 4 hours), then add the whipped cream and top with peanuts and flaky salt.

While ganache sounds very fancy, it is simply chocolate and heavy whipping cream combined. Typically, a 1:1 ratio is used, but depending on the consistency desired, the cream will increase or decrease. Ganache textures can range from drippy, to set yet creamy, to a rollable texture for truffles.

Yes! You can wrap the entire tart in plastic wrap, foil, then place in a zip top bag. It's best to only do this with the chocolate ganache layer, but could also be done with the peanut butter layer also assembled, as well.

Yes, it does. As the mixture cools off, the chocolate also returns to its solid state, but is offset by the cream. The ganache will "harden" but will still remain soft enough to bite through.

This means the emulsion of the two ingredients has broken. Be sure the cream measurement was correct, and also that it wasn't fully boiling, but only simmering around the very edges. Too high of heat can split the fats and cause the grainy separation.

• Blueberry White Chocolate Ganache Tart
• Caramel Brownie Pie
• Chocolate Espresso Tart

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