This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
This rich and luxurious Chocolate Peanut Butter Tart holds a smooth chocolate ganache filling, is topped with peanut butter buttercream, and sits in a crunchy chocolate shell.
This Chocolate Peanut Butter Tart is absolutely to die for! The variants of textures may be my favorite part. You’ll definitely need a glass of milk with this one, because it’s certainly rich (as it’s meant to be). But don’t let that steer you away! It’s the perfect treat for any occasion, and is so simple to make.
Ingredients for the Chocolate Peanut Butter Tart
- Chocolate graham crackers. You could also use the same amount by weight in Oreos.
- Unsalted butter. Melted for the crust, room temperature for the buttercream.
- Granulated Sugar. A small amount for the crust.
- Good quality chocolate (60-70% cacao). A baking bar is best.
- Heavy whipping cream. Milk can be used for the buttercream, but heavy whipping cream must be used for the ganache.
- Creamy peanut butter. I have only ever used Jif or Skippy brands for this, I cannot speak to using a natural peanut butter.
- Powdered sugar
- Flaky finishing salt. Optional, but really brings out the peanut butter flavor and also helps to cut the sweet.
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.
Making the chocolate ganache filling
To make the chocolate ganache filling, 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. The mixture will slowly begin to come together. Take care not to slosh it out over the sides!
Making the Chocolate Ganache Tart
- Pulverize the chocolate graham crackers into fine crumbs. If you don’t have a food processor, crush them in a ziplock bag. Remove to a bowl, then add the sugar, salt and melted butter and use a fork to mix it together until all crumbs are moistened.
- Distribute the crumbs evenly across the tart pan and use a 1/3 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℉ for 10 minutes, then cool. Make the the ganache while the shell cools.
- Pour the ganache into the tart shell and smooth over. Then, place in the fridge for at least one hour.
- To make the buttercream, beat together the butter and peanut butter, then add the powdered sugar, vanilla, and heavy cream until it’s smooth and spreadable, but not runny.
- Spread or pipe the buttercream over the set tart and top with flaky sea salt. I used a 6B Wilton open star piping tip for this specific decoration.
Searching for more peanut butter?
Chocolate Peanut Butter Tart
Equipment
- 8 or 9 inch tart pan
- Food processor
- Stand mixer or hand mixer
Materials
Chocolate Crust
- 14 chocolate graham crackers 215g
- ½ cup unsalted butter melted, 113g
- ¼ cup granulated sugar 50g
- ⅛ tsp salt
Chocolate Ganache Filling
- 12 oz chocolate 60-70% cacao
- 1 ¼ cups heavy whipping cream 300g
- 1 tsp vanilla paste or extract
Peanut Butter Buttercream
- ¼ cup unsalted butter room temperature, 57g
- ¾ cup creamy peanut butter 188g
- 1 ½ cups powdered sugar 180g
- 1 tsp vanilla paste or extract
- 2-4 T heavy whipping cream
- Flaky sea salt for garnish
Instructions
Chocolate Crust
- Preheat the oven to 350℉. Pulse the chocolate graham 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 1/3 cup measure). Bake for 10 minutes in the center rack, then remove from the oven and cool on a wire rack for 15 minutes.
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 about one minutes, then stir until smooth and glossy starting in the center, and slowly moving outward to bring the mixture together.
- Pour the ganache into the cooled 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. Swith the mixer to low and spoon in the powdered sugar until combined. Add the vanilla and two tablespoons of heavy cream and mix and beat the buttercream for one minute.
- If the 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. Spread or pipe onto the set ganache, and top with flaky finishing salt.
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!
Incredible recipe!! So rich and delicious but, not overly sweet.
Thanks so much, Megan! Totally agree.