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Chocolate Peanut Butter Tart

This rich and indulgent tart features a buttery graham cracker crust filled with silky ganache infused with dark chocolate and topped with swirls of creamy peanut butter. The final dessert has a smooth, velvety texture with a glossy finish, garnished for visual appeal and added crunch. It’s a decadent treat that combines deep chocolate flavor with salty, roasted peanut butter in every bite.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 4 minutes
Servings: 8
Course: Main Course
Cuisine: American, French
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs or digestive biscuits, crushed
  • 1/4 cup granulated sugar or powdered sugar for extra tenderness
  • 1/2 cup unsalted butter melted
  • 4 oz dark chocolate 70% cocoa, chopped
  • 1/2 cup heavy cream or coconut cream for dairy-free
  • 1/2 cup peanut butter creamy, natural
  • Optional cocoa powder for dusting

Equipment

  • Food processor
  • Mixing bowls
  • Saucepan
  • Spatula
  • 9-inch tart pan with removable bottom
  • Refrigerator

Method
 

  1. Pulse graham cracker crumbs and sugar in a food processor until well combined and fine in texture.
  2. Pour in the melted butter and pulse a few more times until the mixture resembles wet sand.
  3. Press the crumb mixture evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Use the back of a spoon or a glass to pack it down firmly.
  4. Bake the crust in a preheated oven at 180°C (350°F) for about 10 minutes until it turns golden and fragrant. Remove and let cool completely on a wire rack.
  5. Meanwhile, heat the heavy cream in a saucepan over low heat until just beginning to simmer, with tiny bubbles forming around the edges.
  6. Add the chopped dark chocolate to the warm cream, then stir gently until the mixture is smooth, glossy, and fully melted.
  7. Pour the ganache into the cooled crust, spreading it evenly with a spatula.
  8. Drop spoonfuls of peanut butter onto the ganache surface, then swirl gently with a skewer or toothpick to create a marbled effect.
  9. Place the tart in the refrigerator and chill for at least 4 hours, or preferably overnight, until the ganache is set and firm.
  10. Before serving, optionally dust the top with cocoa powder and sprinkle with chopped peanuts for added texture and presentation.
  11. Slice with a hot, sharp knife for clean cuts, serve at room temperature, and enjoy this decadent, messy hug of flavors.

Notes

Ensure the tart is fully cooled before adding toppings to prevent melting. For extra flavor, sprinkle with flaky sea salt just before serving.