Peanut Butter Cup Tart with Chocolate Cookie Crust

Peanut butter cups are iconic. They're a childhood favorite for Ali. Okay, who are we kidding--they're an adult favorite, too! So, I'm taking this classic flavor combination and creating a tart. Sweet peanut butter filling inside a chocolate cookie crust with a chocolate ganache topping makes a grown-up peanut butter cup.
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  • Level: Intermediate
  • Total: 2 hr 10 min (includes cooling and chilling times)
  • Active: 30 min
  • Yield: One 9-inch tart
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Ingredients

Chocolate Cookie Crust

1 1/2 cups (170 g) chocolate wafer cookie crumbs

1/4 teaspoon kosher salt

6 tablespoons (84 g) unsalted butter, melted

Peanut Butter Filling

1 1/4 cups (325 g) chunky peanut butter

5 tablespoons (70 g) unsalted butter, softened

3/4 cup (90 g) confectioners' sugar

1/4 teaspoon kosher salt

1/4 teaspoon freshly grated nutmeg

2 tablespoons (30 ml) whole milk, or more as needed

1 1/2 teaspoons (8 ml) pure vanilla extract

Chocolate Ganache Topping

5 ounces (142 g) good-quality semisweet chocolate, roughly chopped

1/3 cup (80 ml) heavy cream

2 tablespoons (28 g) unsalted butter

1 1/2 tablespoons (23 ml) light corn syrup

3/4 cup (110 g) chopped roasted, salted peanuts, for garnish

Directions

  1. Preheat the oven to 350 degrees F (180 degrees C).
  2. To make the crust, in a medium bowl, mix the chocolate wafer cookie crumbs and salt. Add the melted butter and mix until the cookie crumbs are well coated. Sprinkle the cookie crumb mixture in a 9-inch (23-cm) tart pan, with a little extra around the base of the sides. Press the crumbs on the bottom and sides of the pan using the heel of your hand or a tart tamper. Make sure the crust is as even in thickness as possible. Blind bake the crust for 8 to 10 minutes, then place it on a wire rack and allow it to cool completely. (Blind baking means to partially or fully cook a pie or tart crust that has a filling that is cooked for only a short period of time or not at all.)
  3. To make the peanut butter filling, in a stand mixer fitted with the paddle attachment, beat the peanut butter and softened butter until well mixed. Add the confectioners' sugar, salt and nutmeg and mix to combine. Next, add the milk and vanilla extract and beat until smooth, about 1 minute. Fill the cooled crust with the peanut butter filling, leveling it with an offset spatula. The crust should extend above the filling slightly to leave space for the chocolate ganache topping.
  4. To make the chocolate ganache topping, melt the chocolate in a heatproof bowl set over a saucepan of simmering water or a double boiler. Whisk in the heavy cream until smooth. Add the butter and corn syrup and whisk until the butter is melted and the chocolate mixture is smooth. Pour the chocolate mixture on top of the tart, moving the tart in a tilting motion so the chocolate runs to the sides and covers the entire top of the tart. Garnish the edges of the tart with the chopped peanuts. Refrigerate the tart for at least 1 hour and serve chilled. The tart can be made 1 day ahead and stored, covered, in the refrigerator. 

Cook’s Note

When you store the tart in the fridge, the chocolate ganache top turns opaque. Lightly sweep a kitchen torch set to low over the ganache to shine up the chocolate before serving.

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