Chocolate Peanut Butter Tart
Decadent chocolate peanut butter tart with a crispy graham cracker crust and silky ganache topping, delivering the perfect balance of rich chocolate and creamy peanut butter at 420 calories per slice.
30m
8
Click to copy recipe URL and open the app
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, divided
- 8 oz dark chocolate, chopped
- 2 tablespoons corn syrup
- 1/4 teaspoon salt
- 2 tablespoons roasted peanuts, chopped (for garnish)
Instructions
- 1
Prepare Crust
Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly moistened. Press mixture firmly into bottom and up sides of a 9-inch tart pan. Bake for 10 minutes until lightly golden. Cool completely.
- 2
Make Peanut Butter Filling
In a large bowl, beat softened cream cheese until smooth. Add peanut butter, powdered sugar, vanilla, and salt. Beat until well combined. In a separate bowl, whip 1/2 cup heavy cream to soft peaks. Fold whipped cream into peanut butter mixture until smooth.
- 3
Fill Tart Shell
Spread peanut butter filling evenly into cooled crust, smoothing the top with an offset spatula. Refrigerate for at least 30 minutes while preparing ganache.
- 4
Prepare Chocolate Ganache
Place chopped chocolate in a heatproof bowl. In a small saucepan, heat remaining 1/2 cup heavy cream and corn syrup until just beginning to simmer. Pour hot cream over chocolate and let sit for 2 minutes, then whisk until smooth and glossy.
- 5
Assemble and Chill
Pour ganache over peanut butter filling, tilting tart pan to spread evenly to edges. Refrigerate for at least 2 hours until ganache is set.
- 6
Garnish and Serve
Before serving, sprinkle chopped roasted peanuts over the ganache. Use a sharp knife dipped in warm water and wiped clean between cuts to slice tart. Serve chilled.
Chef's Tips
For best results, use room temperature cream cheese for smooth filling. Chill the tart for at least 2 hours before serving for clean slices. Store covered in refrigerator for up to 3 days.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this chocolate peanut butter tart
How long does it take to make Chocolate Peanut Butter Tart?
This recipe takes 55 minutes total time, including 30 minutes prep time and 25 minutes cooking time.
How many servings does this Chocolate Peanut Butter Tart recipe make?
This recipe yields 8 servings.
What is the difficulty level of this Chocolate Peanut Butter Tart recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Chocolate Peanut Butter Tart recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this chocolate peanut butter tart ahead of time?
Yes! You can prepare this chocolate peanut butter tart up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover chocolate peanut butter tart?
Store leftover chocolate peanut butter tart covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with chocolate peanut butter tart?
This chocolate peanut butter tart pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze chocolate peanut butter tart?
Yes, this chocolate peanut butter tart freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.