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Chocolate Peanut Butter Tart

This elegant tart features a crisp graham cracker crust layered with creamy peanut butter and topped with a glossy, rich chocolate ganache. The combination of textures—from crunchy crust to smooth filling—creates a decadent dessert that’s both nostalgic and sophisticated. Perfect for showcasing the classic pairing of peanut butter and chocolate in a visually stunning presentation.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours 30 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs or digestive biscuits, crushed fine
  • 1/4 cup unsalted butter melted
  • 1/4 tsp salt
  • 1/2 cup natural peanut butter smooth and runny
  • 4 oz dark chocolate 70% or higher, chopped
  • 1/2 cup heavy cream
  • pinch sea salt for sprinkling on top

Equipment

  • 9-inch tart pan with removable bottom
  • Saucepan
  • Spatula
  • Mixing bowls
  • Measuring cups and spoons
  • Oven

Method
 

  1. Mix the graham cracker crumbs with melted butter and salt in a bowl until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch tart pan with a removable bottom. Bake at 180°C (350°F) for about 10 minutes until the crust is golden and fragrant, then let it cool completely.
  2. Place the chopped dark chocolate and heavy cream in a heatproof bowl. Set the bowl over a saucepan of simmering water, making sure the bottom doesn’t touch the water. Gently heat and stir until the chocolate is fully melted and the mixture is smooth and glossy. Remove from heat and let it cool slightly.
  3. In a separate bowl, warm the peanut butter slightly in the microwave or over warm water until runny. Then, whisk it with a splash of the cooled ganache to loosen it up, creating a smooth, creamy layer. Spread this peanut butter mixture over the cooled crust, smoothing it out with a spatula.
  4. Pour the slightly cooled ganache over the peanut butter layer, spreading it evenly to cover completely. Tap the tart pan gently on the countertop to remove air bubbles and ensure the ganache settles smoothly.
  5. Sprinkle a pinch of sea salt evenly over the top of the ganache for added flavor contrast. Place the tart in the fridge and chill for at least 2 hours, or until the ganache is set and glossy.
  6. Once set, carefully remove the tart from the pan. Slice into wedges, serve chilled or at room temperature, and enjoy the rich, creamy layers with their shiny, decadent surface.

Notes

For a more intense chocolate flavor, add a teaspoon of espresso powder to the ganache. To make it vegan, substitute heavy cream with coconut cream and use vegan chocolate.