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Chocolate Peanut Butter Tart

This indulgent tart combines a buttery graham cracker crust with a rich, glossy chocolate and peanut butter filling. The process involves baking the crust to golden perfection, melting chocolate gently, and then folding in peanut butter for a smooth, creamy texture. Once chilled, the tart boasts a glossy finish with a firm yet luscious interior, topped with chopped peanuts or a drizzle of chocolate for extra flair.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 3 hours 55 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups graham cracker crumbs or digestive biscuit crumbs
  • 6 tablespoons unsalted butter melted
  • 200 g dark chocolate 70% cocoa, chopped
  • 1/2 cup peanut butter creamy

Equipment

  • Mixing bowls
  • Double boiler or microwave
  • Spatula
  • 23cm tart pan
  • Refrigerator

Method
 

  1. Combine graham cracker crumbs with melted butter in a bowl and stir until the crumbs are evenly coated and moist.
  2. Press this mixture firmly into the bottom and sides of a 23cm tart pan to create an even crust. Bake in a preheated oven at 180°C (350°F) for 12-15 minutes until golden and fragrant.
  3. While the crust bakes, melt the chopped dark chocolate gently in a double boiler or microwave, stirring every 30 seconds until smooth and glossy.
  4. In a bowl, warm the peanut butter slightly to loosen it up, then fold it into the melted chocolate until fully combined and smooth.
  5. Pour the chocolate-peanut butter mixture over the cooled crust, using a spatula to spread it evenly and smooth out the surface.
  6. Place the tart in the refrigerator and chill for at least 4 hours, or overnight, until the filling is firm and glossy.
  7. Before serving, sprinkle chopped peanuts on top or drizzle with melted chocolate for extra texture and flavor.