Chocolate Peanut Butter Tart Recipe

This Chocolate Peanut Butter Tart isn’t just a dessert; it’s a little dance of flavors that somehow feels both familiar and exciting. The salty punch from the peanut butter balances the deep, bittersweet chocolate—like a grown-up version of that childhood peanut butter cup but way more refined. It’s one of those recipes I turn to when I want something rich, but also surprising enough to make everyone stop and ask for the recipe.

I love how the salty peanut butter cuts through the sweetness, creating a complex harmony on the palate. It’s a recipe that’s forgiving but still feels special—perfect for when you want to impress without fuss. Plus, it’s a great way to use up those jars of peanut butter and chocolate you might have lurking in the pantry, giving them a moment to shine.

Focusing on the unexpected harmony of salty peanut butter contrasted with rich, bittersweet chocolate, this tart aims to surprise and delight with every bite, blending childhood nostalgia with sophisticated flavors.

A Surprising Balance of Flavors

• Making this tart always feels like reclaiming a childhood indulgence with a grown-up twist.
• The smell of melting chocolate and roasted peanuts takes me right back to weekend baking sessions with my grandma.
• I get a little thrill when I see the glossy, crackly top form—like a tiny victory in the kitchen.
• Sharing this dessert always sparks a moment of quiet awe—people can’t believe how simple ingredients turn into something so decadent.
• Biting into it, I feel that perfect balance of salty, sweet, and bitter—like a secret only I get to enjoy.

The story behind this recipe

This recipe was born out of a quiet weekend in my tiny kitchen, where I was desperately craving something rich but with a surprising twist. I remembered those peanut butter cups from childhood—so simple, yet so indulgent—and wondered if I could turn that into a tart. The process of melting good chocolate, mixing in crunchy peanut butter, and seeing it all come together in a glossy, crackly top still makes me smile. It’s a reminder that sometimes, the best desserts are the ones that feel a little rebellious, a little nostalgic, but still sophisticated enough to serve at a dinner party.

History and Fun Facts

• The combination of chocolate and peanut butter gained popularity in the US during the 1960s, partly thanks to the success of peanut butter cups.
• This tart’s flavor pairing echoes classic American candy bars but elevates it into a sophisticated dessert suitable for grown-up palates.
• Peanut butter was originally introduced to America by Swiss and Dutch immigrants in the early 20th century, quickly becoming a household staple.
• Chocolate-peanut butter pairings have a nostalgic appeal, often associated with comfort foods and childhood treats, but they also challenge culinary boundaries when crafted into desserts like this tart.

Key Ingredients and Tips

• Dark chocolate: I use a good-quality bar with at least 70% cacao—melts smoothly and delivers a deep, bittersweet punch. Swap for semi-sweet if you prefer milder chocolate, but aim for flavor depth.
• Peanut butter: Creamy, salty peanut butter is my go-to—adds richness and that unmistakable nutty aroma. If you want a crunch, toss in chopped roasted peanuts on top later.
• Heavy cream: I whisk it into the chocolate for a silky ganache—makes the filling luxuriously smooth. Skim milk can work, but it won’t have the same velvety finish.
• Butter: A touch of butter makes the crust tender and adds gloss to the ganache. Use unsalted to control salt levels; salted butter can throw off the balance.
• Graham cracker crumbs: They form a buttery, crumbly base—imagine the smell of toasted graham. For a different vibe, try digestive biscuits or a combo of nuts and cookies.
• Salt: Just a pinch enhances the peanut butter and chocolate flavors—don’t skip it, or the tart might taste flat. Fine sea salt works best for even distribution.
• Optional toppings: Flaky sea salt, chopped peanuts, or a drizzle of melted chocolate—these add texture and visual appeal, and amplify the flavor explosion with each bite.

Spotlight on key ingredients

Dark chocolate:

• I use a good-quality bar with at least 70% cacao—melts smoothly and delivers a deep, bittersweet punch. Swap for semi-sweet if you prefer milder chocolate, but aim for flavor depth.
• Peanut butter: Creamy, salty peanut butter is my go-to—adds richness and that unmistakable nutty aroma. If you want a crunch, toss in chopped roasted peanuts on top later.

Peanut butter:

• Creamy, salty peanut butter is my go-to—adds richness and that unmistakable nutty aroma. If you want a crunch, toss in chopped roasted peanuts on top later.
• Heavy cream: I whisk it into the chocolate for a silky ganache—makes the filling luxuriously smooth. Skim milk can work, but it won’t have the same velvety finish.

Ingredient Swaps and Tips

• Dairy-Free: Coconut cream can replace heavy cream for a rich, tropical flavor—just shake well before using.
• Vegan Chocolate: Use a dairy-free, plant-based chocolate bar, which melts just as smoothly, but expect a slightly different cocoa intensity.
• Nut Butter: Almond or cashew butter can stand in for peanut butter—offer a milder, different nutty note, but keep the salt for balance.
• Gluten-Free Crust: Swap graham crackers for gluten-free cookies or crushed toasted nuts—still buttery, but with a different crunch.
• Sweetener: Honey or maple syrup in the crust adds a different sweetness nuance—adjust quantities to taste, and expect subtle flavor shifts.
• Salt: Flaked sea salt enhances the toppings—if unavailable, a pinch of kosher salt works, but won’t have the same shimmer.
• Optional Toppings: Chopped salted peanuts or a drizzle of caramel can add extra texture—be mindful of added salt or sugar content.

Equipment & Tools

• 9-inch tart pan: To shape and bake the crust evenly.
• Mixing bowls: For combining ingredients and melting chocolate.
• Saucepan: To heat the cream gently.
• Spatula or spoon: To stir the ganache and spread it smoothly.
• Skewer or toothpick: To swirl the peanut butter into the ganache.
• Refrigerator: To chill and set the tart.

Step-by-step guide to making the tart

1. Preheat your oven to 175°C (350°F).
2. In a mixing bowl, combine 1 1/2 cups graham cracker crumbs with 1/4 cup melted butter. Mix until crumbs are evenly coated. Press into a 23cm (9-inch) tart pan with a removable bottom. Bake for 10 minutes until golden. Let cool slightly.
3. Meanwhile, chop 200g dark chocolate (70% cacao) into small pieces. Place in a heatproof bowl.
4. Heat 1/2 cup heavy cream just until it starts to simmer—small bubbles will form at the edges. Pour over the chocolate.
5. Let sit for 2 minutes, then stir gently until smooth and glossy. Add 2 tablespoons butter and a pinch of salt, stir until incorporated.
6. Pour the ganache into the cooled crust, spreading evenly. Drop spoonfuls of 1/2 cup creamy peanut butter on top and swirl with a skewer or toothpick.
7. Place the tart in the fridge for at least 4 hours, preferably overnight, to set fully.
8. Before serving, sprinkle with flaky sea salt or chopped peanuts if desired. Slice carefully to reveal a rich, shiny filling.

Chill the tart in the fridge for at least 4 hours. Serve directly from the fridge, allowing the ganache to soften slightly for optimal texture. Slice with a warm knife for clean cuts. Garnish with a sprinkle of sea salt or chopped peanuts just before serving.

How to Know It’s Done

• Ganache is shiny, smooth, and holds shape when sliced.
• Crust is golden and firm, not soggy or crumbly.
• Chocolate filling jiggles slightly in the center but is mostly firm.

Pro Tips for a Perfect Tart

• Chop chocolate finely: Melt it faster and more evenly, reducing the risk of overheating or seizing.
• Use room temperature ingredients: Peanut butter and cream mix smoothly, avoiding streaks or lumps.
• Gently heat cream: Just until tiny bubbles form—too hot and it can burn or alter the chocolate’s texture.
• Swirl with care: Drop spoonfuls of peanut butter and use a skewer to create elegant, marbled patterns without overmixing.
• Chill for stability: Let the tart set in the fridge at least 4 hours—this helps achieve that perfect shiny, crackly surface.

Common mistakes and how to fix them

• FORGOT to preheat oven → Always preheat before baking to ensure even cooking.
• DUMPED chocolate too quickly → Melt chocolate slowly over gentle heat or hot water bath.
• OVER-TORCHED the crust → Keep an eye on the crust; remove once golden to avoid bitterness.
• MISSED chilling time → Chill at least 4 hours for a firm, glossy finish and clean slices.

Quick Fixes and Pantry Swaps

• If chocolate seizes, splash in a teaspoon of hot milk and stir gently.
• When crust cracks, patch with a bit of extra melted butter and press down.
• Splash a little vanilla into the ganache if it looks dull or flat.
• When peanut butter is too thick, warm slightly to make swirling easier.
• Patch small cracks in the tart with melted chocolate for a seamless finish.

Prep, store, and reheat tips

• Prepare the crust and blind bake it up to 2 days in advance; keep at room temperature in an airtight container to prevent dryness.
• Make the ganache a day ahead, cover tightly, and store in the fridge. It will thicken slightly but will rewarm smoothly.
• The assembled tart can be kept in the fridge for up to 24 hours before serving. Cover loosely to prevent condensation from pooling.
• Reheat slices briefly in a 150°C (300°F) oven for about 5 minutes until the chocolate is just soft and fragrant. Avoid melting completely to keep clean cuts.
• The flavors deepen after a day, with the peanut butter mellowing into a richer nutty tone. Expect the texture to firm up slightly overnight.

Frequently Asked Questions

1. What kind of chocolate should I use?

Use a good-quality dark chocolate with at least 70% cacao for richness and smooth melting. Semi-sweet works, but it’s milder.

2. Can I use crunchy peanut butter?

Peanut butter should be creamy and salty for the best flavor. If you prefer crunch, add chopped peanuts on top later.

3. Can I substitute heavy cream?

Heavy cream is best for a silky ganache. You can substitute with full-fat coconut cream for a dairy-free version.

4. Should ingredients be cold or room temp?

Room temperature ingredients blend more smoothly. Warm the peanut butter slightly if it’s too thick to swirl easily.

5. How long should I bake the crust?

Bake the crust until golden, about 10 minutes at 175°C (350°F). Keep a close eye so it doesn’t burn.

6. How long should I chill the tart?

Chill the tart for at least 4 hours or overnight. This helps the ganache set properly and makes slicing easier.

7. Why does my ganache crack?

If the ganache cracks, gently warm it to loosen and re-spread. For a dull surface, a quick re-chill can help.

8. How do I cut the tart neatly?

Use a sharp knife warmed in hot water to get clean slices. Wipe the blade between cuts for neatness.

9. How should I store leftovers?

Storing in an airtight container in the fridge keeps it fresh for up to 24 hours. Cover loosely to prevent moisture.

10. Can I reheat leftovers?

Reheat slices in a 150°C (300°F) oven for about 5 minutes. The chocolate will soften slightly without melting completely.

This tart is a little rebellion—salty, sweet, and unexpectedly complex. It’s a reminder that the best desserts come from simple ingredients treated with patience. Making it feels like a small act of indulgence that’s worth every minute of effort.

Sharing this dessert often sparks a quiet moment of surprise. It’s not just about flavor; it’s about the memories and the little victories in the kitchen. Sometimes, that’s enough to make a day feel a bit brighter.