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Chocolate Peanut Butter Tart

This luscious tart combines a crisp, buttery crust with a rich peanut butter filling and a glossy chocolate topping. The process involves pressing a crumbly crust, layering creamy peanut butter, and melting chocolate to create a beautifully layered dessert with contrasting textures. The final appearance is a shiny, crackling chocolate surface atop smooth, nutty filling, finished with a sprinkle of sea salt.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs or digestive biscuits, crushed finely
  • 1/4 cup granulated sugar
  • 6 Tbsp unsalted butter melted
  • 1 cup natural peanut butter creamy preferred
  • 4 oz dark chocolate bittersweet, chopped
  • 1/2 tsp sea salt fleur de sel optional

Equipment

  • Tart pan with removable bottom
  • Mixing bowls
  • Double boiler or microwave-safe bowl
  • Spatula
  • Cooling rack

Method
 

  1. Mix graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand and holds together when pressed.
  2. Press this crumb mixture firmly into the bottom of your tart pan, creating an even layer that covers the base.
  3. Chill the crust in the refrigerator for about 30 minutes to help it set and relax.
  4. Preheat your oven to 180°C (350°F) and bake the crust for 15 minutes until it’s golden and fragrant. Remove from oven and let cool completely on a wire rack.
  5. Gently melt the dark chocolate over a double boiler or microwave in short bursts, stirring until smooth and glossy.
  6. Warm the peanut butter slightly in the microwave to make it easier to spread, then spread it evenly over the cooled crust, creating a smooth layer.
  7. Pour the melted chocolate carefully over the peanut butter layer, spreading it out smoothly with a spatula to cover completely.
  8. Sprinkle flaky sea salt on top for extra flavor contrast. Chill the tart for at least 2 hours until the chocolate is set and glossy.
  9. Once chilled, remove the tart from the pan carefully, slice, and serve at room temperature for optimal flavor and texture.

Notes

For a nut-free version, substitute peanut butter with sunflower seed butter. To make it dairy-free, use coconut oil instead of butter and dairy-free chocolate.