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Chocolate Peanut Butter Tart

This Chocolate Peanut Butter Tart features a buttery graham cracker crust filled with a glossy, rich chocolate ganache infused with salty peanut butter. The tart has a smooth, decadent texture with a shiny, crackly top, beautifully marbled with swirls of peanut butter for a visually appealing finish. It balances deep, bittersweet chocolate with a salty nutty punch, offering a sophisticated twist on childhood favorites.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs or gluten-free cookie crumbs
  • 1/4 cup melted butter
  • 200 g dark chocolate (70% cacao) chopped
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 cup creamy peanut butter salty variety preferred
  • flaky sea salt for finishing

Equipment

  • 9-inch tart pan
  • Mixing bowls
  • Saucepan
  • Spatula or spoon
  • Refrigerator

Method
 

  1. Mix the graham cracker crumbs with melted butter in a bowl until the crumbs are evenly coated and resemble damp sand. Press this mixture firmly into the bottom and up the sides of your tart pan. Bake in a preheated oven at 175°C (350°F) for about 10 minutes until golden, then let it cool slightly.
  2. Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, gently heat the heavy cream until it just starts to simmer with small bubbling around the edges. Pour the hot cream over the chocolate and let sit for 2 minutes. Then, stir gently until smooth and glossy. Add the butter and a pinch of salt, stirring until fully incorporated.
  3. Pour the silky ganache into the cooled crust, spreading it evenly with a spatula. Drop spoonfuls of the creamy peanut butter over the top of the ganache. Use a skewer or toothpick to swirl the peanut butter into the chocolate, creating a marbled pattern that looks beautiful and inviting.
  4. Place the tart in the refrigerator and chill for at least 4 hours, or ideally overnight, until the ganache is set and has a shiny, crackly top. The longer it chills, the more the flavors meld and the texture firms up.
  5. Just before serving, sprinkle the surface with flaky sea salt or chopped roasted peanuts for added texture and flavor contrast. Slice carefully with a warm knife to get clean cuts, revealing the smooth, glossy filling inside.

Notes

For an extra crunch, sprinkle chopped roasted peanuts on top before chilling. Use high-quality dark chocolate for the best flavor and shine. Make sure to chill the tart thoroughly to achieve that glossy, crackly surface perfect for presentation.