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chocolate peanut butter tart sliced into slices on a marble serving board on a tile table with fresh flowers.

Chocolate Peanut Butter Tart With Chocolate Graham Cracker Crust

Mimi Council
This rich and decadent tart is filled with a simple chocolate peanut butter ganache. It sits inside a homemade chocolate graham crust and is topped with roasted and salted peanuts. This Chocolate Peanut Butter Tart is an easy recipe that will make a big impression!
5 from 3 votes
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Prep Time 20 minutes
Cook Time 5 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Course Dessert
Cuisine American
Makes 8 servings
Calories 577 kcal

Equipment

  • Digital Food Scale
  • 9.5-inch Tart Pan
  • Food Processor
  • Heatproof Mixing Bowl

Ingredients
 
 

Crust

  • 204 grams honey graham crackers
  • 113 grams salted butter (softened)
  • 57 grams cane sugar
  • 21 grams Dutch cocoa powder

Filling

  • 170 grams milk chocolate (finely chopped)
  • 170 grams dark chocolate (finely chopped)
  • 32 grams peanut butter
  • ¾ cup heavy whipping cream (room temperature)

Topping

  • roasted & salted peanuts

Instructions
 

  • Preheat the oven to 350°F.
  • To make the crust: In a food processor, add the graham crackers, butter, cane sugar, and cocoa powder. Process until you have a uniform sandy looking crust.
  • Transfer the crust to a 9.5-inch tart pan and press into the sides of the pan and then into the bottom.
  • Place on a baking sheet and bake for 5 minutes, until set and dry. Allow to cool completely.
  • To make the filling: Add the milk chocolate, dark chocolate, peanut butter and heavy cream to a large heatproof bowl.
  • Microwave doing 30 second intervals, stirring between each one until the chocolate is melted and you have a smooth ganache.
  • Chop the peanuts for the topping.
  • Transfer the chocolate ganache to the crust and spread out evenly.
  • Add the chopped peanuts on top around the edge.
  • Refrigerate for at least 4 hours or overnight so the ganache can set.

Notes

Tips
  • Always weigh ingredients for the best results.
  • When making the chocolate graham cracker crust, make sure to food processor until you don't see bits of graham cracker. It takes a little bit longer than a traditional graham cracker crust so that it looks uniform and completely chocolate.
  • I form the sides of the crust first, and then use the remaining curst for the bottom.
  • If you only have a 9-inch tart pan, that will work just fine for this!
  • Make sure to use chocolate that you like the taste of. This is a rich ganache filling, which means it's basically all chocolate! So make sure you're using high quality chocolate that you like as that flavor will shine through in the filling.
  • Same goes for peanut butter. Always use a peanut butter you like the taste of. Baking isn't like cooking where you use "cheap wine" to cook with. You want to use the highest quality ingredients because that's your flavor profile. So, if you use a peanut butter or chocolate you don't really like, you probably won't like the final tart.
  • Definitely use roasted and salted peanuts. Don't use unsalted peanuts. The salt adds dimension to this rich tart, so I think that's crucial!
  • High Altitude — Follow the recipe as noted.

Nutrition

Calories: 577kcalCarbohydrates: 52gProtein: 6gFat: 41gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 56mgSodium: 290mgPotassium: 346mgFiber: 6gSugar: 30gVitamin A: 689IUVitamin C: 0.1mgCalcium: 64mgIron: 5mg
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