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Chocolate Peanut Butter Tart

This Chocolate Peanut Butter Tart combines a rich, bittersweet chocolate filling with a smooth, salty peanut butter layer, all nestled in a buttery graham cracker crust. The tart features a creamy texture with a glossy finish, offering a nostalgic yet sophisticated dessert experience. It’s perfect for those craving a decadent treat with a hint of childhood comfort.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 1 tablespoon granulated sugar
  • 200 g dark chocolate 70% cocoa
  • 3/4 cup creamy peanut butter salty and smooth
  • 1 cup heavy cream
  • 2 eggs fresh or pasteurized
  • 1/2 cup granulated sugar

Equipment

  • Tart pan with removable bottom
  • Saucepan
  • Mixing bowls
  • Whisk
  • Spatula
  • Food processor or plastic bag and rolling pin

Method
 

  1. Crush the graham crackers into fine crumbs using a food processor or by sealing them in a plastic bag and crushing with a rolling pin. Transfer the crumbs to a mixing bowl.
  2. Mix the melted butter and a tablespoon of sugar into the crumbs until evenly coated and crumbly. Press this mixture firmly into the bottom and slightly up the sides of your tart pan to form the crust.
  3. Bake the crust in a preheated oven at 180°C (350°F) for about 10 minutes until fragrant and slightly golden. Remove from the oven and let cool while you prepare the filling.
  4. In a saucepan, melt the dark chocolate over low heat, stirring constantly until smooth and glossy. Remove from heat and set aside to cool slightly.
  5. In a mixing bowl, whisk together the peanut butter, heavy cream, and eggs until the mixture is smooth and slightly thickened. Add in the sugar and whisk to combine.
  6. Gradually pour the cooled melted chocolate into the peanut butter mixture, whisking constantly to create a silky, unified filling.
  7. Pour the filling into the cooled crust, smoothing the top with a spatula. Gently tap the tart pan on the counter to release any air bubbles and create an even surface.
  8. Bake the tart in the oven at 180°C (350°F) for 20–25 minutes until the edges are set but the center still jiggles slightly when gently shaken.
  9. Remove the tart from the oven and let it cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours until fully chilled and set.
  10. Garnish with chopped peanuts, melted chocolate drizzle, or whipped cream as desired. Slice with a warm knife for clean cuts and serve chilled.

Notes

For an extra glossy finish, brush the top with a little melted chocolate before serving. Keep refrigerated for the best texture and flavor.