Not that I need an excuse to make this tart, but our family has had several reasons to celebrate recently, all of which called for a special dessert. Both Patrick and Adeline just had birthdays, and the blog turns 4 years old tomorrow! Our celebrating has looked differently this year (ahem, COVID) and record setting wildfire smoke thwarted Patrick’s and my attempt to take our first date (sans baby) in 8 months, but honestly I am feeling grateful. Grateful for health and family, and that I have time to share recipes with you all via this site. Thank you for reading my blog the past four years and for trying out my recipes; it’s truly humbling. Make this tart in celebration of a birthday, or in celebration of the fact that it’s Wednesday and you’re enduring a worldwide pandemic. By the way (and this may be the most important point), you can make it with whatever nut butter you have on hand – peanut, almond, cashew, etc. I’ve tried lots of different combinations and it always turns out fabulously.
CHOCOLATE PEANUT BUTTER TART
adapted from Smitten Kitchen
serves 8, or more if you cut the tart pieces smaller
9 oz chocolate wafers*
4 oz bittersweet chocolate
6 tablespoons salted butter, cut into chunks
1 cup (270g) creamy peanut butter (or any other nut butter, like almond or cashew)
8 oz cream cheese, room temperature
2 tablespoons vanilla extract
1/4 teaspoon salt (1/2 tsp if nut butter is unsalted)
3/4 cup (85g) powdered sugar, sifted
4oz dark chocolate
1/2 cup heavy cream
flaky salt (like Maldon)
Note: You will need an 11″ tart pan** for this recipe, preferably one with a removable bottom– You could probably get by with a 10” pan. Alternatively, you could use a shallow pie dish. FYI – tart pan sizes are measured across the top, not the bottom.
- Preheat oven to 350 degrees F. Pulse chocolate wafers in a blender or food processor until they appear like coarse sand. Spoon into a medium bowl and set aside.
- Melt chocolate and butter together in your smallest saucepan over low heat, whisking constantly. As soon as they are completely melted together, remove from the stove and mix into the crushed chocolate wafers. Press the chocolate batter evenly into sides and bottom of your tart pan and bake at 350 for 12 minutes. Remove from oven and set aside to cool.
- When your crust is almost cooled, fit a stand mixer (or hand mixer) with a whisk attachment and whip the peanut butter and cream cheese on high until fluffy. Add vanilla and salt and whisk for another 15-30 seconds until combined. With the mixer on low, slowly sprinkle in the sifted powdered sugar- when mostly incorporated increase speed to high for about a minute. Spread the filling evenly in the crust and place in the refrigerator to cool for 30-60 min.
- When tart has chilled, slowly melt the dark chocolate in the heavy cream (again, in your smallest saucepan) over low heat, whisking constantly. When fully melted, evenly spread the ganache over the top of the tart. Cool until ready to serve, or at least another 15-30 minutes for the ganache to set. Before serving, sprinkle some flaky salt onto the top of the tart, then cut into slices. Store any leftovers in the refrigerator. This tart is best the first few days but keeps decently for a week. It can also be made a day ahead.
*I used Nabisco chocolate wafers which I found at my local Fred Meyer. You can also find them on Amazon. The brand does not matter, any chocolate wafer should work. Alternatively, chocolate graham crackers, chocolate teddy grahams, or Oreos with the center removed would work.
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