Chocolate Peanut Butter Tart has a Graham Cracker Tart base topped with Whipped Cream, Peanut Butter, Melted Dark Chocolate, and of course some Sea Salt. It's such an easy dessert recipe but is so tasty! You'll love every bite of this recipe.
When you're looking for an easy and quick dessert recipe that would be perfect for all occasions, this is your go-to recipe. This is eggless and free of any difficult baking steps. Also, this makes for a yummy and delicious dessert which everyone would approve of. I don't think there's anyone who can deny Chocolate and Peanut Butter Tart! After all, these two are surely the best things in this world 🙂
Chocolate Peanut Butter Tart
Hello guys! Happy Friday everyone. So, since the weekend is around it's time to hit the kitchen for some interesting and drool-worthy dessert recipe. Today I'll share with y'all my favorite Chocolate Peanut Butter Tart. You know how much of a Chocolate - Peanut Butter lover I am. Have you tried my Chocolate Peanut Butter Lasagna or my Nutella Peanut Butter Hand Pies yet or my Chocolate Peanut butter Cups It's seriously the best combo ever 🙂
This is nothing like your regular tart you guys! Seriously this is an Eggless recipe and I have used some good old Marie Biscuits which is such a treat. You can obviously replace it with Graham Crackers. Also, you can also mix in some Oreos.
This is such an easy recipe. The lower crust is made of golden biscuits along with melted butter, some yogurt, and some granulated sugar and some flour.
The filling is nothing like regular tarts. It's made with just 4 basic ingredients - Heavy Whipping Cream, Peanut Butter, Honey, and Melted Dark Chocolate. So good 🙂
Let's talk taste
This Chocolate Peanut Butter Tart can rightly be called as the most indulging dessert recipe of all time. Like I say it's always great news when you have Peanut Butter and Chocolate in the mix. It's dark, chocolate, creamy with the perfect crunch provided by the Peanut Butter and Almonds which I've topped it with. Also isn't sea salt and Dark Chocolate the best of all combos! I don't know about you but I love it.
What is a Tart?
A tart is a baked dessert recipe where a lower base is of shortcrust pastry or shortbread cookie or graham crackers which is generally filled with fruit filling or custard or melted chocolate or salted caramel. The basic difference between a Tart and a Pie is the upper crust.
While Pies have an upper crust that can be made in the form of a lattice, which you can learn more about in my Blueberry Pie recipe, Tarts generally have no pastry cover over the filling.
These Days Fruit Tarts are extremely popular where the Tart shell is filled with fruit pie filling or Fruit Custard filling. You can make Tart in Tart Moulds which have a removable bottom.
Mini Tarts or Tartlets are also extremely popular these days, which you'll find in sweet and pastry shops. These are made using a small Tart shell, which you can learn more about in my Cherry Pie Tartlets and No Bake Chocolate Oreo Tart Recipes.
Traditionally the Tart filling is made with Egg. But to make this Egg-free Tart, I have skipped the use of Egg. Also, the filling for this Chocolate Peanut butter Tart needs no Eggs. It's just a simple step where you combine Whipping Cream with Peanut butter and Melted Dark Chocolate and pour it over your baked and cooled Tart Shell.
Making the Tart shell
Tart shell for this Chocolate Peanut Butter Tart is made with Golden Biscuits. You can use your regular graham crackers and mix them with Melted Butter, Yogurt, Flour, and Granulated Sugar. Combine everything until you have a wet sand-like mixture ready. Grease a Tart Pan and place this into it. Use your fingers to fill it to the edges. Also, crimp the Edes with your thumb. Ideally, you should add Egg to this mixture but I have used Yogurt as a replacement for Egg here. This tart shell is blind baked for 15 minutes at 350F and then cooled to room temperature before you fill it.
Making the Filling
Coming to the last and the most important part about these Chocolate Peanut butter Tart. The filling is made with just 4 basic ingredients - Whipping Cream, Peanut Butter, Honey, and Dark Chocolate.
The filling should always be made in a big vessel. The thing with Heavy cream is that the moment you put it over the heat, it'll start to splatter all over. So using a deep dish wok proves to be extremely helpful. Just put the Peanut butter and heavy whipping cream over the heat and simmer for about 2-3 minutes. Use a balloon whisk to combine every lump and turn off the flame.
You need to melt the chocolate separately. So you put the Dark Chocolate brick with some vegetable oil or Butter in a pan. Over very low heat stir until the Chocolate melts and gets a gorgeous glaze. Allow it to cool down before you mix it with the peanut butter and cream mix.
Once it's cooled down to room temperature, pour it into your tart shell. Chill the tart shell in the freezer for an hour or two. Heavy Cream sets really fast in just about 30 minutes. So, once it's set, you can just top it with some Crushed Almonds and a pinch of Sea salt. And you're done!
See, I told you, This is really such a simple and easy recipe and it never fails to impress. Try this recipe and tag me @recipemagik on Instagram using #recipemagik.
Chocolate Peanut Butter Tart
- 1 Pack Graham Crackers or Marie Biscuits crushed
- ¼ Cup Melted Butter
- 2 tablespoon Yogurt
- 3 tablespoon Granulated Sugar
- 2 teaspoon Flour
- ¼ Cup Peanut Butter
- 1 Cup Heavy Whipping Cream
- 8 oz Dark Chocolate melted
- 2 tablespoon Vegetable oil
Making the lower crumb
- Preheat the oven to 350F and grease a Tart Pan with butter.
- Combine the crushed biscuits or Graham Cracker Crumbs with melted Butter, Sugar, Flour, and Yogurt and combine everything until it resembles a wet sand-like mixture. Pour this over a greased Tart Pan. Use your fingers to fill the edges and bake this for 15 minutes at 350 F.
Making the filling
- Combine the Heavy Whipping Cream and Peanut butter in a deep dish skillet and simmer for 2-3 minutes. Stir with a balloon mix to remove all the lumps. Cool it down to room temperature.
- Melt Dark Chocolate with some vegetable oil over low heat or in a double boiler. Cool it down and combine it with the Cream Mix.
- Finally, just pout this cooled mix in your cooled Tart shell.
- Freeze your Tart for 1 -2 hours and then top with some crushed Almonds or any topping of your choice and enjoy!
- You can add 1 Egg while making the lower crumb and skip Yogurt.
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