I'm gonna start this post off by apologising. I've been sitting on this recipe for far longer than is fair. You need this recipe in your life. It's a Dark Chocolate Peanut Butter Tart, which is topped with a Peanut Butter Whipped Cream. Sounds like a mouthful? Wait until you have the actual thing in your mouth.
I made this a month or so ago to take to a friend's house. I always get excited when we go places for dinner, not because we have no friends (maybe that too? It's the little things, lol), but because it gives me an excuse to make something super elaborate and actually have people there to eat it! As per usual I was put on dessert duty, and i've been wanting to try a chocolate peanut butter tart for a long time, so here we are.
This was insanely easy to make, everyone went back for thirds, and it was just as amazing the next day. A chocolate tart like this is a great wee recipe to have up your sleeve - it is super easy to prepare in advance, and always, always a crowd pleaser. You could leave out the peanut butter and hit it with a big dollop of whipped cream, or just leave it as is, and sprinkle a little salt over the top to have a plain chocolate tart. The possibilities are endless. You should make it. It's crazy easy, but you're going to look super fancy. Promise.
A few wee tips:
- The crust for this is a graham cracker crust, made into a 'chocolate' crust by adding some cocoa. I have a brown butter graham cracker situation here too if that's more your jam.
- This can absolutely be made ahead by at least a day - but add the peanut butter whipped cream on the day that you serve.
- Good quality chocolate really makes a difference here. I usually go for something about 70% cocoa solids, but if you wanted a slightly more mellow chocolate taste, milk chocolate would work great too.
- Good quality peanut butter also makes this taste extra yum - go for something that is just peanuts and salt. I used Pic's in this - a brand from my hometown in NZ! You can get it on Amazon too.
- If you're in a place where Graham Crackers aren't easy to find, digestive biscuits work great.
- I used an ateco #866 tip on the top of this. French star tips are my secret weapon - I have a bunch of them and highly recommend!
Made this recipe and love it?
If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!Print
Dark Chocolate Peanut Butter Tart with Peanut Butter Whipped Cream
Chocolate Graham Cracker Crust
- 2 sleeves (290g) graham crackers or similar biscuit
- ¼ cup (35 grams) cocoa powder
- 1 tsp vanilla bean paste
- 3 Tbsp Sugar
- ½ tsp salt
- 135g unsalted butter, melted
Dark Chocolate Peanut Butter Filling
- 550g good quality dark chocolate
- 180g smooth peanut butter
- 40g unsalted butter, at room temperature
- ½ tsp salt
- 380g heavy cream
Peanut Butter Whipped Cream
- 135g (½ cup) smooth peanut butter
- 25g (2 Tbsp) Granulated Sugar
- 121g (½ cup) heavy cream
- ½ tsp vanilla extract
CHOCOLATE GRAHAM CRACKER CRUST
- Preheat the oven to 350˚f / 180˚c. Place all the ingredients except for the butter in the work bowl of a food processor. Pulse until the graham crackers resemble crumbs and the mixture is well combined. Transfer to a bowl and stir through the melted butter.
- Evenly press the crust into a 9" tart pan with a removable bottom. Use a glass or measuring cup to help you press it against the sides of the pan. Place the pan onto a baking sheet. Bake for 10-11 minutes, then allow to cool completely.
DARK CHOCOLATE PEANUT BUTTER FILLING
- Place the chocolate, peanut butter, butter and salt into a large heatproof bowl. Place the cream in a small saucepan, and warm over low heat until just shy of a simmer - you should see movement around the edges of the cream. Immediately pour the cream over the chocolate and butter, and cover the bowl with a lid or plate. Leave to sit for 5-6 minutes, then whisk vigorously to combine. The mixture will look like it has split to begin with but keep whisking - it will come together and go glossy.
- Pour the chocolate filling into the cooled crust. Place in the fridge for 1 ½ to 2 hours, or until the filling has set completely.
PEANUT BUTTER WHIPPED CREAM
- In the bowl of a stand mixer fitted with the whisk attachment, whip the peanut butter and sugar on medium - high speed until light and fluffy, 2 to 3 minutes. Add the cream and continue whipping until the mixture reaches medium peaks. Watch carefully to ensure you do not split the cream. Scrape down the bowl if necessary. Add the vanilla and mix to combine.
- Transfer to a piping bag fitted with a french star tip. Pipe blobs of peanut butter cream over the surface of the tart.
- Refrigerate until ready to serve. Cut with a slightly warmed knife. Store leftovers in an airtight container in the fridge.
Peanut Butter Whipped Cream from "The Fearless Baker"