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.
Servings: 12
Calories: 589kcal
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
- 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