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Chocolate Peanut Butter Tart

Sweet, salty, and extra rich, don't expect leftovers when you bring this to your next party.



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Chocolate Peanut Butter Tart Recipe


I think it’s safe for me to assume that you don’t have to be pregnant to crave a combination of chocolate and peanut butter. Now that my first trimester has passed and I’m feeling human again, I’ve been having people over for dinner. My husband and I like to trade off who makes dessert, and I’ve recently added this chocolate peanut butter tart to my dessert rotation for two reasons:


  1. In my opinion, the balance of sweet and salty makes this one of the best flavor duos in existence.

  2. You only have to bake the crust, and my morning sickness has been replaced with hot flashes so the oven has become my biggest kitchen adversary.


The biggest thing you need to remember for this recipe is that it needs to chill in the fridge for several hours, so make sure you give yourself plenty of time to prep this before you plan to serve it. The second most important thing to note is that there is no rule that says this should only be made when people are coming over. Make this for your sweet-and-salty-craving pregnant self and eat it straight out of the pan with a fork. Add a Property Brothers marathon on HGTV and an internal debate on which one is cuter, and you’ve just described my perfect Friday night.



What ingredients do I need for this recipe?


  • All-purpose flour

  • Powdered sugar

  • Unsweetened cocoa powder

  • Salt

  • Unsalted butter

  • Eggs

  • Vanilla extract

  • Smooth peanut butter

  • Maple syrup

  • Coconut oil

  • Heavy cream

  • Milk chocolate chips

  • Dark chocolate chips



Helpful products for making this recipe:




Can I prep this recipe in advance?


This dessert can be made a day or two in advance and kept in the fridge, covered with cling wrap or aluminum foil to keep it from drying out. You can also freeze the tart dough, just give yourself several hours for it to thaw in the fridge before using.




What are some ways I can customize this tart?


Here are a few suggestions:

  • Adjust the sweetness of the ganache by doing either all milk chocolate or all dark chocolate.

  • Omit the peanut butter and cover the top with fresh raspberries instead.

  • Use a pre-made crust and make it more of a no-bake pie rather than a tart.



What if I don’t have a microwave?


You can heat the heavy cream on the stove in a small saucepan over medium-low heat and bring it to a simmer (DON’T BOIL). Once it reaches a simmer, set it aside and continue on with the recipe.


Slice of chocolate peanut butter tart



Did You Make This Recipe?

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Ingredients:


Chocolate Tart Dough:

  • 1 ⅓ cups all-purpose flour

  • ½ cup powdered sugar

  • 2 Tbsp cocoa powder

  • ¼ tsp salt

  • 1 stick of butter, melted

  • 1 large egg

  • ½ tsp vanilla extract


Peanut Butter Filling:

  • 4 oz smooth peanut butter

  • 1 ½ Tbsp maple syrup

  • 2 ½ Tbsp coconut oil, melted


Chocolate Ganache

  • 8 oz heavy cream

  • 1 ½ cups milk chocolate chips

  • ½ cup dark chocolate chips


Directions:


For the tart dough:

  1. Preheat oven to 350°F

  2. Whisk the flour, powdered sugar, cocoa powder, and salt together in a medium-sized bowl

  3. Mix vanilla extract, egg and melted butter together in a small bowl and then add to the dry ingredients. Mix everything together until they form a soft dough

  4. Place the ball of dough in the middle of a 9.5 inch tart pan with a removable bottom

  5. Start pressing and spreading the dough evenly with your fingers until it reaches up the sides of the pan

  6. Place the tart pan on a baking sheet and bake for 20 minutes

  7. Remove from the oven and let it cool while you prepare the fillings


For the peanut butter filling:

  1. Melt the peanut butter, maple syrup, and coconut oil in a small saucepan over medium-low heat, whisking until it becomes runny

  2. Remove the mixture from the heat and set aside


For the chocolate ganache:

  1. Pour the heavy cream into a medium-sized microwavable bowl and microwave until very hot, about 1 ½ minutes

  2. Remove the bowl, add in the chocolate chips (don’t stir), cover with a lid or dish towel, and let them sit for about five minutes. Then give them a good stir until smooth


To assemble:

  1. Spread a thin layer of the peanut butter mixture onto the bottom of the tart shell (keep about ½ cup)

  2. Pour the ganache over the peanut butter mixture

  3. Using a liquid measuring cup, slowly pour the remaining peanut butter mixture over the ganache to create rings, going from the center to the edge of the tart (refer to photos)

  4. If you’re feeling fancy, you can use a toothpick to feather it! Simply drag a toothpick from the center circle to the edge and repeat all the way around the tart

  5. Let the tart firm up in the fridge for 3-4 hours and then serve







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