Chocolate Peanut Butter Tart
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Think of this chocolate peanut butter tart as a grown-up version of a Reese’s Peanut Butter cup.
Whenever I’m in need of a decadent “wow” dessert, I make this quick-bake chocolate peanut butter tart modestly adapted from Food & Wine. With a chocolate wafer crust, rich peanut butter filling, and silky chocolate ganache topping, it tastes like a grown-up Reese’s Peanut Butter Cup. To get the pretty fluted edges, you’ll need a tart pan with a removable bottom, which you can find at any kitchen store or online (my local hardware store even sells them). If you don’t have one, you can also use a springform pan.
What you’ll need to make a chocolate peanut butter tart
How to make a chocolate peanut butter tart
Begin with the crust. Place the chocolate wafers in a food processor fitted with the steel blade.
Process until the cookies are finely ground and set aside.
In a medium microwave-safe bowl, melt the butter. Add the chocolate pieces.
Stir until melted. (If necessary, place the bowl back in the microwave for 20 to 30 seconds.)
Add the cookie crumbs and stir until evenly combined.
Press the cookie crumbs evenly over the bottom and up the rim of a 10-inch tart pan with a removable bottom. Bake the crust for 10 minutes, then cool on a rack.
Meanwhile, make the peanut butter filling: In a large bowl of an electric mixer, combine the the cream cheese with the peanut butter, sugar and vanilla extract.
Beat on medium speed until well-blended, a few minutes.
In another large bowl, using an electric mixer, whip the cream until stiff peaks form.
Add one-third of the whipped cream to the peanut butter mixture.
Beat on low speed to combine.
Add the remaining cream.
Using a large rubber spatula, fold until evenly combined.
The filling should be nice and light.
Spoon the filling into the crust.
Smooth the surface and refrigerate, uncovered, for about 1 hour.
Once the pie has cooled, make the chocolate topping. In a medium microwave-safe bowl, combine the chocolate with the heavy cream.
Microwave at high power in 20-second intervals until the chocolate is just melted and the cream is hot. Stir until well blended, then let cool until barely warm, stirring occasionally.
Spread the chocolate topping over the chilled peanut butter filling.
Sprinkle the chopped peanuts around the edges of the pie.
Chill, uncovered, in the refrigerator for 3 more hours.
To serve, carefully remove the rim from the pan by gently pressing upwards on the bottom while holding the rim in place. (If using a springform pan, run a thin knife around the crust to loosen it, then remove the springform ring.) Use a sharp knife to cut the pie into wedges. Wipe the knifer clean between each cut. Serve chilled.
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Chocolate Peanut Butter Tart
Think of this chocolate peanut butter tart as a grown-up version of a Reese’s Peanut Butter cup.
Ingredients
For the Crust
- 4 oz semisweet chocolate, chopped (best quality, such as Ghirardelli)
- 4 tablespoons unsalted butter, cut into tablespoons
- 2 cups cookie crumbs from Oreo baking crumbs, Dewey’s Brownie Crisp Cookies, Oreo Thins (no need to remove the cream), or Nabisco Chocolate Wafers
For the Peanut Butter Filling
- 8 oz cream cheese, at room temperature
- 1 cup smooth peanut butter (I use Skippy Natural)
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 cup cold heavy cream
For the Topping
- 4 oz semisweet chocolate, chopped (best quality, such as Ghirardelli)
- ½ cup heavy cream
- ¼ cup salted roasted peanuts, chopped
Instructions
- Make the chocolate crust: Preheat the oven to 375°F. In a medium microwave-safe bowl, melt the butter. Add the chocolate and stir until melted. (If necessary, place the bowl back in the microwave for 20 to 30 seconds.) Add the cookie crumbs and stir until evenly combined. Press the cookie crumbs evenly over the bottom and up the rim of a 10-inch tart pan with a removable bottom (see note below). Bake the crust for 10 minutes, then cool on a rack.
- Meanwhile, make the peanut butter filling: In a large bowl of an electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract on medium speed until well-blended, a few minutes. In another large bowl, using an electric mixer, whip the cream until stiff peaks form. Add one-third of the whipped cream to the peanut butter mixture and beat on low speed to combine. Add the remaining cream and, using a large rubber spatula, fold until evenly combined. Spoon the filling into the crust, smoothing the surface. Refrigerate, uncovered, for about 1 hour.
- Make the chocolate topping: In a medium microwave-safe bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is just melted and the cream is hot. Stir until well blended, then let cool to barely warm, stirring occasionally. Spread the chocolate topping over the chilled peanut butter filling and sprinkle the chopped peanuts around the edges of the pie. Chill, uncovered, in the refrigerator for 3 more hours.
- To serve: Carefully remove the rim from the pan by gently pressing upwards on the bottom while holding the rim in place. (If using a springform pan, run a thin knife around the crust to loosen it, then remove the springform ring.) Use a sharp knife to cut the pie into wedges. Wipe the knife clean between each cut. Serve chilled.
- Make-Ahead Instructions: This pie can be made a day ahead, then covered and refrigerated until ready to serve.
- Note: You can find a tart pan with a removable bottom at any kitchen shop or online. However, if you can’t your hands on one, you can also use a 10-inch springform pan and bring the crust about 1 inch up the rim (or for a 9-inch springform pan, bring the crust about 1-½ inches up the rim).
Nutrition Information
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- Per serving (10 servings)
- Calories: 703
- Fat: 50 g
- Saturated fat: 24 g
- Carbohydrates: 60 g
- Sugar: 46 g
- Fiber: 4 g
- Protein: 12 g
- Sodium: 221 mg
- Cholesterol: 76 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I am a Red Seal Pastry Chef and my standards are very high. I prepared this and the first words out of my mouth were “Holy #&%$ that’s good!” So yeah. This is the recipe you’ve been searching for if you love peanut butter pie/tarts.
I was sceptical about using granulated sugar vs powdered sugar. No issues with texture whatsoever using regular granulated sugar. I reduced the sugar to 1/2 cup because that’s more my preference and this tart was prepared for a senior (my experience is that seniors find most desserts too sweet as they age…go figure!) and I feel jarred peanut butter has too much sugar in it already. It’s perfect! I mean really…perfection. Great job Chef!
I assume I whip the cream until it stands in stiff peaks? I’m always afraid it will turn to butter!!
Hi Naomi, You do want peaks, but not quite stiff peaks; more like soft peaks :). Hope you enjoy!
Turned out perfect—did not turn to butter!!! Thank you.
Can you make this in a pie dish?
Hi Nicole, While I think it would work, it wouldn’t have the same pretty finished product and would need to be served out of the pie plate. That said, it will still taste great!
Do you just use regular white sugar not powdered sugar??
Yes Heather, this calls for regular/granulated white sugar.
This is hands down the best peanut butter pie I’ve ever had. I follow the directions exactly – although sometimes I am in a hurry and buy the Oreo cookie crust to save time. Every time I make it (pretty much for every event I attend), the dessert lovers agree this is their favorite. If I want to make it even more decadent, I spoon a little hot fudge and whipped cream on it. Sigh …
My wife was somewhat disinterested. Daughter texted me when I told her what I was making and said “eww”. The consensus after 6 of the family had a slice. “Wow that was amazing” best thing I’ve made yet and I love baking.
This is a beautiful pie! I made this for my wife and step-daughter for Valentine’s Day–both love the combination of peanut butter and chocolate. They were impressed with the presentation and enjoyed the taste! The pie is delicious and and creamy. I used a 9″ springform pan (because we don’t have a tart pan). If you do this, pay special attention to the crust as you fill the pan. I thought I spread it thin enough but I actually didn’t. As Jen suggested would happen, my crust was very thick and (too) firm. So, watch out! Otherwise, this dish is a hit!
Hi Jenn! I was making your macaroons and they didn’t turn out. They were flat as cookies. Is it possible that I over whipped the egg whites? They were quite solid and wispy. Thanks.
Hi Linda, So sorry you had trouble with the macaroons — did you use sweetened flaked coconut?
I made this for my mother-in-law’s birthday dinner. She’s a fabulous cook and baker, and she loved it. (When I told my husband I was going to make peanut butter pie, he said, “I don’t think anyone will like that.” I think he was imagining a Cool Whip/pudding pie. He LOVED this pie, even though initially he didn’t even want to try any!) I decreased the sugar to 3/4 cup and it was plenty sweet. The tart pan made it so pretty! Definitely bookmarking this. It was so easy. Thanks!
I made this using a springform pan and it came out amazing! I will definitely be making this again. My husband was afraid it would be too “peanut buttery,” but it was just perfect. I’ve been making several recipes off of your site lately, and they’ve all been great. Thank you!