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    Chocolate Peanut Butter Tart

    July 15, 2020 by The Cozy Plum 5 Comments

    84 shares
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    Jump to Recipe - Print Recipe
    A slice of chocolate peanut butter tart on a pie server.

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    This easy chocolate peanut butter tart is made with a cookie crust and no bake fillings. It's layered with silky chocolate ganache, creamy peanut butter frosting, fluffy whipped cream, and topped with peanuts and flaky sea salt.

    Published 7/15/2020; Republished 3/21/22

    A slice of chocolate peanut butter tart on a pie server.

    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.

    Exposed insides of the tart to show the layers.

    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!

    Jump to:
    • Ingredient Notes
    • How to make the Chocolate Peanut Butter Tart
    • Tart variations
    • Storing and Freezing
    • FAQs & Tips
    • 📖Recipe

    Ingredient Notes

    • 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.

    How to make the Chocolate Peanut Butter Tart

    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.

    • Melted butter pouring into cookie crumbs.
      Mix the crumbs with melted butter and sugar.
    • Oreo crumbs in a tart pan.
      Add the cookie crumbs to the tart pan.
    • Pressing the crumbs into the tart pan.
      Press the crumbs evenly into the tart pan.

    Making the chocolate ganache

    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.

    • Hot cream poured over chopped chocolate.
      Pour the hot heavy cream over the chopped chocolate.
    • Mixing the ganache.
      Mix the ganache together until smooth.
    • Ganache pouring into the tart shell.
      Pour the ganache into the tart shell.

    Peanut Butter Frosting

    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.

    • Powdered sugar adding to the peanut butter buttercream.
      Cream the butter and peanut butter, then add the powdered sugar.
    • Crumbly buttercream in a bowl.
      Texture after adding the powdered sugar.
    • Finished smooth peanut butter buttercream.
      Final texture after adding the heavy cream.
    • Tart with peanut butter buttercream dollop on top.
      Add the peanut butter layer to the cooled and set ganache.

    Whipped Cream & Toppings

    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.

    • Tart with a dollop of whipped cream on top.
      Add the whipped cream.
    • Tart with whipped cream spread on top.
      Spread the whipped cream evenly.
    • Fully garnished tart.
      Top with peanuts, salt and chocolate shavings.

    Tart variations

    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.

    Storing and Freezing

    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.

    FAQs & Tips

    What is chocolate ganache?

    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.

    Can I freeze a chocolate peanut butter tart?

    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.

    Does ganache harden when cooled?

    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.

    Why did my ganache get grainy?

    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.

    More Tart Recipes

    • Blueberry White Chocolate Ganache Tart
    • Caramel Brownie Pie
    • Chocolate Espresso Tart
    Piece of tart on a plate with the tip removed.
    Piece of tart on a fork.

    Did you make this recipe? Tag me on Instagram or Facebook and leave a star rating⭐️ on the recipe card below! For more ideas, follow me on Pinterest.

    📖Recipe

    Slice of tart on a plate with the tip removed.
    Print
    4.84 from 6 votes

    Chocolate Peanut Butter Tart

    This easy chocolate peanut butter tart is made with a cookie crust and no bake fillings. It's layered with silky chocolate ganache, creamy peanut butter frosting, fluffy whipped cream, and topped with peanuts and flaky sea salt. 
    Prep Time30 mins
    Active Time10 mins
    Chill time1 hr
    Total Time1 hr 40 mins
    Course: Dessert
    Cuisine: American, French
    Keyword: buttercream, ganache, peanut butter, tartlet
    Yield: 12
    Calories: 589kcal
    Author: Callan Wenner | The Cozy Plum

    Equipment

    • 8 or 9 inch tart pan with removable bottom
    • Food processor or blender
    • Stand mixer with paddle and whisk attachment (or hand mixer)

    Materials

    Chocolate Crust

    • 200 grams oreos or chocolate graham crackers finely ground (20 oreos or 14 graham crackers)
    • 6 tablespoons unsalted butter melted, 85g
    • 2 tablespoons granulated sugar 25g
    • ⅛ teaspoon kosher salt

    Chocolate Ganache Filling

    • 12 oz bittersweet chocolate 60-70% cacao
    • 1 ¼ cups heavy whipping cream 300ml

    Peanut Butter Buttercream

    • 2 tablespoons unsalted butter room temperature, 28g
    • ½ cup creamy peanut butter 135g
    • 1 cup powdered sugar 120g
    • 1 teaspoon vanilla paste or extract
    • 2-4 tablespoons heavy whipping cream 30-60ml

    Whipped Cream

    • 1 cup heavy whipping cream 240ml
    • ¼ cup powdered sugar 30g
    • 1 teaspoon vanilla paste or extract
    • roasted peanuts for garnish
    • flaky sea salt for garnish
    • chocolate shavings for garnish

    Instructions

    Chocolate Crust

    • Preheat the oven to 350℉/180℃. Pulse the cookies or crackers in a food processor until finely ground then transfer to a bowl. Add the sugar, salt, and melted butter and use a fork to mix together until all crumbs are moistened.
    • Distribute evenly in the tart pan and press the crumbs firmly into sides (use a straight sized drinking glass or bottom of a ⅓ cup measure).
    • Bake for 8 minutes in the center rack, then remove from the oven and cool on a wire rack for 15 minutes.
    • If the tart slouches during baking, use a measuring cup to gently and carefully re-shape it.

    Chocolate Ganache Filling

    • While the tart shell is cooling, roughly chop the chocolate and place into a heat proof bowl. In a saucepan over medium heat, bring the heavy cream to a low simmer, then pour it over the chopped chocolate.
    • Let stand for one full minute, then stir until smooth and glossy, starting in the center and slowly moving outward to bring the mixture together.
    • Pour the ganache into the crust and smooth it out. Allow the tart to set in the fridge for at least one hour before topping it with the peanut butter buttercream.

    Peanut Butter Buttercream

    • In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the butter and peanut butter for about one minute on medium speed.
    • Switch the mixer to low and spoon in the powdered sugar until combined. Add the vanilla and one tablespoon of heavy cream at a time until a thick, but spreadable consistency forms.
    • Spread the buttercream on top of the chilled ganache until it almost meets the edges.

    Whipped Cream & Assembly

    • Add the heavy cream, powdered sugar and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed until stiff peaks form.
    • Spread the whipped cream over top of the peanut butter layer. Top with roasted peanuts and flaky salt.

    Notes

    If the peanut butter mixture needs to be loosened up, add a bit more heavy cream. If it’s too loose, add a bit of powdered sugar until the desired consistency is reached. It should be smooth and easily spreadable.
    I suggest always topping the tart with roasted peanuts and flaky salt. It's also great to add chocolate shavings, or a drizzle of chocolate or melted peanut butter.
    Allow the tart (or slices) to come to room temperature for one hour prior to eating.
    Store in the fridge for up to one week (without the whipped cream). With the whipped cream, it will only last about 2-3 days before the whipped cream starts weeping.
    This recipe can also be made in a 9" pie plate.
    If you love sweet and salt combinations, try using a pretzel crust! Follow my Caramel Brownie Pie recipe for the pretzel crust portion.
     

    Nutrition

    Calories: 589kcal | Carbohydrates: 45g | Protein: 6g | Fat: 44g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 152mg | Potassium: 308mg | Fiber: 3g | Sugar: 34g | Vitamin A: 940IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 4mg
    « Classic Cherry Pie
    Chocolate Marshmallow Cookies »
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    Reader Interactions

    Comments

    1. Kaitlyn

      April 18, 2022 at 11:32 pm

      5 stars
      Absolutely delicious! Directions are so easy to follow along with, it makes it so easy to make something so fabulous! We will definitely be making this one again!

      Reply
      • The Cozy Plum

        April 19, 2022 at 12:16 am

        So happy to hear this! Glad you enjoyed it.

        Reply
    2. Hannah

      November 09, 2021 at 5:24 pm

      5 stars
      So simple, but absolutely delicious! The perfect dessert for when you want something that tastes like you spent hours in the kitchen making it, but really only spent about an hour!

      Reply
    3. Megan

      June 14, 2021 at 10:40 pm

      5 stars
      Incredible recipe!! So rich and delicious but, not overly sweet.

      Reply
      • The Cozy Plum

        June 16, 2021 at 11:12 pm

        Thanks so much, Megan! Totally agree.

        Reply

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