Chocolate Peanut Butter Tart
This chocolate peanut butter tart has a crisp oreo crust, silky ganache, fluffy peanut butter cheesecake, and is topped with whipped cream. It’s simple to make, is delicious, and looks impressive.
Servings: 12
Calories: 552kcal
Equipment
- 8 or 9 inch tart pan with removable bottom
- Food processor or blender
- Stand mixer with paddle and whisk attachment (or hand mixer)
Ingredients
Chocolate Crust
- 240 grams oreos or chocolate graham crackers finely ground (20 oreos or 14 graham crackers)
- 6 tablespoons unsalted butter melted
- ¼ teaspoon kosher salt
Chocolate Ganache Filling
- 8 oz semi-sweet chocolate 60-70% cacao
- 1 cup heavy whipping cream
Peanut Butter Buttercream
- ½ cup heavy whipping cream
- 4 oz cream cheese brick style, full fat, room temperature
- ⅔ cup creamy peanut butter
- ½ cup powdered sugar
Whipped Cream
- ¾ cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- roasted peanuts 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 salt, and melted butter and use a fork to mix together until all crumbs are moistened.240 grams oreos or chocolate graham crackers, 6 tablespoons unsalted butter, ¼ teaspoon kosher salt
- 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.8 oz semi-sweet chocolate , 1 cup heavy whipping cream
- Let stand for about one 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 filling.
Peanut Butter Filling
- Whip the whipped cream in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form. Transfer to another bowl.½ cup heavy whipping cream
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), mix together the cream cheese and peanut butter until smooth.4 oz cream cheese, ⅔ cup creamy peanut butter
- Add in the powdered sugar and mix on low until combined, then fold in the whipped cream until light, fluffy, and no streaks of whipped cream remain.½ cup powdered sugar
- Spread the peanut butter filling on top of the chilled ganache. Refrigerate again.
Whipped Cream & Assembly
- Add the heavy cream, powdered sugar and vanilla to the bowl of a stand mixer fitted with the whisk attachment (oruse a hand mixer). Whip on high speed until stiff peaks form.¾ cup heavy whipping cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract
- Spread the whipped cream over top of the peanut butter layer. Top with roasted peanuts and chocolate shavings, if desired.roasted peanuts, chocolate shavings
Video
Notes
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.
Wipe off the blade of the knife in between each cut for very clean slices.
*This recipe has been updated as of 4/9/25 with a change to the peanut butter filling, making it less sweet and with more peanut butter flavor.
Nutrition
Calories: 552kcal | Carbohydrates: 36g | Protein: 7g | Fat: 44g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 233mg | Potassium: 294mg | Fiber: 3g | Sugar: 25g | Vitamin A: 977IU | Vitamin C: 0.3mg | Calcium: 64mg | Iron: 4mg
