DessertAmerican chocolate peanut butter tart kid friendly

Chocolate Peanut Butter Tart

Name: Chocolate Peanut Butter Tart
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 10
Ingredients: 4 oz semisweet chocolate (chopped (best quality, such as Ghirardelli)); 4 tablespoons unsalted butter (cut into tablespoons); 2 cups cookie crumbs (Oreo baking crumbs, Dewey's Brownie Crisp Cookies, or Oreo Thins); 8 oz cream cheese (at room temperature); 1 cup smooth peanut butter (I use Skippy All Natural, No Need To Stir); 1 cup sugar; 2 teaspoons vanilla extract; 1 cup cold heavy cream; 4 oz semisweet chocolate (chopped); 1/2 cup heavy cream; 1/4 cup salted roasted peanuts (chopped)

You can never go wrong with chocolate and peanut butter—especially when they’re layered into a fancy, make-ahead tart.

A recipe from

Maria Arnold

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Ingredients

Yields 10 servings

Crust

4 oz semisweet chocolate (chopped (best quality, such as Ghirardelli))
4 tablespoons unsalted butter (cut into tablespoons)
2 cups cookie crumbs (Oreo baking crumbs, Dewey's Brownie Crisp Cookies, or Oreo Thins)

Peanut Butter Filling

8 oz cream cheese (at room temperature)
1 cup smooth peanut butter (I use Skippy All Natural, No Need To Stir)
1 cup sugar
2 teaspoons vanilla extract
1 cup cold heavy cream

Topping

4 oz semisweet chocolate (chopped)
1/2 cup heavy cream
1/4 cup salted roasted peanuts (chopped)

Method

25 steps

1
Chocolate Crust
2
Preheat the oven to 375°F (190°C).
3
In a medium microwave-safe bowl, melt the butter.
4
Add the chocolate and stir until melted. If necessary, return to the microwave for 20 to 30 seconds.
5
Add the cookie crumbs and stir until evenly combined.
6
Press the crumb mixture evenly over the bottom and up the rim of a 10-inch tart pan with a removable bottom.
7
Bake the crust for 10 minutes, then transfer to a wire rack to cool completely.
8
Peanut Butter Filling
9
In a large bowl with an electric mixer, beat the cream cheese with the peanut butter, sugar, and vanilla extract on medium speed until well-blended, a few minutes.
10
In another large bowl, whip the cold heavy cream with an electric mixer until stiff peaks form.
11
Add one-third of the whipped cream to the peanut butter mixture and beat on low speed to combine.
12
Add the remaining whipped cream and, using a large rubber spatula, fold gently until evenly combined.
13
Spoon the filling into the cooled crust, smoothing the surface with a spatula.
14
Refrigerate, uncovered, for about 1 hour.
15
Chocolate Topping
16
In a medium microwave-safe bowl, combine the chopped chocolate with the heavy cream.
17
Microwave at high power in 20-second intervals, stirring between, until the chocolate is just melted and the cream is hot.
18
Stir until smooth and well blended, then let cool to barely warm, stirring occasionally.
19
Spread the chocolate topping evenly over the chilled peanut butter filling.
20
Sprinkle the chopped peanuts around the edges of the tart.
21
Chill, uncovered, in the refrigerator for at least 3 more hours, until the topping is set.
22
To Serve
23
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.)
24
Use a sharp knife to cut the tart into wedges, wiping the knife clean between each cut.
25
Serve chilled.

From the family

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