This Chocolate Peanut Butter Tart is a nod to childhood comfort, but with a grown-up twist. The creamy, bittersweet chocolate and smooth, salty peanut butter come together in a crust that’s just sturdy enough to hold all that luscious filling. It’s a dessert that feels indulgent but manages to feel familiar, like a warm memory you can hold in your hands.

I love how the flavors balance out—rich, dark chocolate with that salty pop of peanut butter, all in one bite. It’s the kind of dessert that makes you pause, savor, and maybe even close your eyes for a second. Perfect for when you want something sweet that also sparks a little nostalgia, but with a little more sophistication.

Focusing on the nostalgic comfort of childhood favorites, this tart combines the rich, indulgent flavors of chocolate and peanut butter in a sophisticated, adult-appropriate way, emphasizing the sensory experiences of creamy textures and bittersweet notes that evoke both joy and memories.

Childhood Comfort with a Sophisticated Twist

Biting into this tart takes me straight back to lazy Sunday afternoons in my grandma’s kitchen, the smell of melting chocolate lingering in the air.
There’s a quiet joy in balancing the salty peanut butter with the dark, bittersweet chocolate—each bite feels like a little rebellion of flavor.
I love how the creamy texture melts in your mouth, making it feel decadent yet somehow comforting, like a secret kept just for me.
This recipe reminds me that sometimes, the simplest ingredients can create the most memorable moments of indulgence.

The story behind this recipe

This tart came about after a late-night craving for something nostalgic but with a grown-up edge. I remembered how my childhood afternoons were filled with peanut butter and chocolate, simple and sweet, yet somehow always satisfying. I wanted to recreate that feeling, but make it a bit more refined, suitable for sharing at dinner parties or quiet weekends alone.
It’s funny how a flavor combo can stick with you—rich, salty peanut butter paired with dark, slightly bitter chocolate, both textures melting together in one bite. I kept thinking about how to balance that sweetness with a little sophistication, and this tart was born from that little kitchen experiment that turned into a favorite.
heading: ‘The story behind this recipe

Historical and Cultural Tidbits

This tart’s flavor combo traces back to 1950s American home baking, where peanut butter and chocolate became a staple for nostalgic desserts.
The peanut butter and chocolate pairing was popularized by early candy bars, but turning it into a tart elevates it into a sophisticated treat.
In some regions, this dessert is a modern reinterpretation of classic Southern pies, blending comfort with elegance.
The idea of combining salty and sweet in a tart form gained popularity in the artisanal baking scene in the early 2000s, making this a contemporary classic.

Ingredient breakdown

Dark chocolate: I prefer a high cocoa percentage, around 70%, to get that deep, slightly bitter richness. Skip the cheap stuff; it shows in the flavor.
Peanut butter: Creamy, natural peanut butter works best—salty and smooth, with a hint of roasted nuttiness. If you only have chunky, just give it a good stir until smooth.
Graham cracker crust: I like it buttery and slightly crumbly, but if you’re out of graham crackers, digestive biscuits are a good swap, just crush them fine.
Butter: Unsalted, for control over saltiness. I melt it until it’s just shimmering—don’t overdo it, or the crust gets greasy. The smell of toasted butter is a good sign.
Cream: Heavy whipping cream makes the filling luscious. If you only have half-and-half, it’s still fine but won’t be quite as silky—still tasty, just a tad lighter.
Eggs: Fresh eggs give the filling structure, but if you’re in a pinch, store-bought pasteurized eggs work too—just whisk well to avoid any rubberiness.
Sugar: I use a mix of regular and brown sugar for depth. If you prefer less sweetness, cut back a bit—your palate, your rules.

Spotlight on key ingredients

Dark chocolate:

I prefer a high cocoa percentage, around 70%, to get that deep, slightly bitter richness. Skip the cheap stuff; it shows in the flavor.
Peanut butter: Creamy, natural peanut butter works best—salty and smooth, with a hint of roasted nuttiness. If you only have chunky, just give it a good stir until smooth.
Graham cracker crust: I like it buttery and slightly crumbly, but if you’re out of graham crackers, digestive biscuits are a good swap, just crush them fine.

Peanut butter:

Creamy, natural peanut butter works best—salty and smooth, with a hint of roasted nuttiness. If you only have chunky, just give it a good stir until smooth.
Graham cracker crust: I like it buttery and slightly crumbly, but if you’re out of graham crackers, digestive biscuits are a good swap, just crush them fine.

Notes for ingredient swaps

Dairy-Free: Swap heavy cream for coconut cream or cashew cream. Expect a slightly richer, coconutty flavor or nuttier profile.
Vegan Chocolate: Use dairy-free dark chocolate or cacao nibs melted with coconut oil. Keep an eye on melting times; it may impact texture.
Natural Peanut Butter: Opt for unsweetened, chunky peanut butter if you like more texture and less salt, but adjust the sweetness in the filling.
Sweetener Alternatives: Maple syrup or agave nectar can replace sugar. They add a subtle flavor and moisture, but may alter the firmness slightly.
Crust Base: Digestive biscuits or Oreo cookies (without cream) crushed finely make good substitutes for graham crackers, adding different flavor notes.
Sugar: Coconut sugar or light brown sugar can deepen the caramel notes, but be aware they may slightly change the color and sweetness level.
Extra Flavor: A pinch of sea salt or flaky salt on top enhances the peanut butter and chocolate contrast, especially if using sweeter ingredients.

Equipment & Tools

Tart pan with removable bottom: To shape and bake the crust evenly
Saucepan: To melt chocolate and prepare the filling
Mixing bowls: For whisking ingredients and combining fillings
Whisk: To blend ingredients smoothly
Spatula: For spreading filling and pressing crust
Food processor or plastic bag and rolling pin: To crush graham crackers into fine crumbs

Step-by-step guide to Chocolate Peanut Butter Tart

Gather your equipment: a 23cm (9-inch) tart pan with removable bottom, a saucepan, mixing bowls, a whisk, a spatula, and a food processor or plastic bag and rolling pin for crust.
Preheat oven to 180°C (350°F). Prepare the crust: crush graham crackers (about 1 1/2 cups) into fine crumbs using a food processor or by sealing in a plastic bag and crushing with a rolling pin.
Mix crumbs with 1/2 cup melted unsalted butter and a tablespoon of sugar until well combined. Press the mixture evenly into the tart pan, pressing firmly on the bottom and up the sides.
Bake crust for 10 minutes, until fragrant and slightly golden. Remove from oven and set aside to cool slightly.
Make the filling: in a saucepan, melt 200g (7 oz) dark chocolate (about 70% cocoa) over low heat, stirring constantly until smooth. Remove from heat and let cool slightly.
In a mixing bowl, whisk together 3/4 cup creamy peanut butter, 1 cup heavy cream, 1/2 cup sugar, and 2 eggs until smooth and slightly thickened. Gradually add the melted chocolate, whisking constantly to combine.
Pour the filling into the cooled crust, spreading evenly with a spatula. Tap the pan gently on the counter to smooth out the surface and remove air bubbles.
Bake the tart for 20-25 minutes at 180°C (350°F). The edges should be set but the center still slightly jiggles when gently shaken.
Remove from oven and let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours or until fully chilled and set.
Before serving, optionally garnish with chopped peanuts, a drizzle of melted chocolate, or a dollop of whipped cream. Slice with a warm knife for clean cuts.

Chill the tart in the fridge for at least 2 hours until fully set. Slice with a warm knife, serve directly from the fridge for best texture. Garnish as desired just before serving.

How to Know It’s Done

Crust is golden and firm when baked; edges slightly pulled away from pan.
Filling is glossy, smooth, and jiggles just slightly in the center when cooled.
Chocolate-peanut butter mixture is set and holds shape when sliced.