chocolate peanut butter tart
This is one heavenly tart. It’s also super simple and doesn’t need baking. Dangerous!
serves 6-8:
250g / 7oz cookies
75g (3oz) butter, melted
200g (7oz) whipping cream 35% milk fat
350g (11oz) milk chocolate (30% cocoa solids min)
200g (7oz) crunchy peanut butter
1. Whizz cookies in a food processor until you have fine crumbs. Combine with melted butter.
2. Moisten a sheet of baking paper and line a rectangular tart tin (12 x 34 cm (4 1/2in x 13in) or a 22cm (8in) round tart tin.
3. Spread the cookie mixture over the base and sides of the tart tin. Freeze for 30 minutes.
4. Meanwhile, bring cream to the boil. Break chocolate into chunks and place in a heatproof jug or bowl. Pour hot cream over the chocolate.
5. Stand 5 mins to allow chocolate to melt then stir until smooth.
6. Spread peanut butter over the base of the tart. Sprinkle with sea salt flakes. Top with chocolate mixture.
7. Leave to set for 1-2 hours or chill in the fridge for 30 minutes. Serve tiny slices.
variations
cookies – use plain sweet cookies like graham cookies, digestive biscuits or shortbread. I’ve used butternut snaps in the photo.
chocolate – milk chocolate is my preferred option because it has a lovely caramel flavour that compleiments the salty peanut butter. Try dark chocolate (70% cocoa solids) for a more intense adult chocolate experience.
nut-free – skip the peanut butter and increase the chocolate and cream by 100g (3.5oz) each.
pastry – feel free to make your own pastry instead of using the cookies and butter.
dairy-free – use dark chocolate, coconut milk instead of the cream and use coconut oil instead of the butter.
gluten-free – use GF cookies such as sweet rice cookies.
super crunchy – roast some whole peanuts and pop them on top of the peanut butter before covering with the chocolate.
individual tartlets – make in muffin trays lined with muffin papers. Should make 6-8.
leftover potential?
Brilliant!. Will keep in the fridge for a week or so.
problem solving guide
too sweet – use a peanut butter without any added sugar and be generous with the sea salt flakes. Dark chocolate will be much less sweet as well.
chocolate lumpy – next time chop into smaller pieces so it melts evenly. For now warm gently in the microwave for a few seconds to melt.
chocolate grainy or curdling – milk chocolate shouldn’t have this happen but dark chocolate can ‘split’ if the temperature of the cream is too hot. Quickly stir in some more cold cream or milk to reverse the situation.
serving suggestions
Serve tiny slices as it is super rich. Lovely with some double cream or whipped cream on the side.
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Add to my Old Favourite Recipes
I’m very tempted to try this recipe, but I noticed that you posted a simpler one over here: https://stonesoupvirtualcookeryschool.com/2011/04/peanut-butter-slice-recipe/
I assume the current recipe is an evolution/update of the linked one. Jules, would you care to comment on the differences between the two?
Also, one trick I found for gluten free crusts that seems to be used a lot in paleo cookbooks is to use a food processor with nuts + dates until you get a sweetened nut butter type of deal. Both preprocessed guten-free food and nuts can be quite pricy where I live, but with one of them I had complete control over said processing.
BTW – Reese’s peanut butter cups are my dad’s favourite treat. He won’t get to eat these, because I’m half a continent away from him, but I’ll be sure to taste-test lots on his behalf. 😉
Good spotting Katrina!
This tart is more complicated because of the crust… so the slice is much easier.
I’d tend to serve the tart for a dinner party dessert but have the slice for a more casual ‘snack’ or sweet treat.
They’re both great!
Your Dad sounds like my Irishman… it’s all about the peanut butter around here 🙂
J
i thought you said it was all about the potatoes…you’re gonna have to come up with a peanut butter potato recipe!
I’m actually working on a peanut butter + potatoes dessert Jody…
Great minds 🙂
katrina, looks like it’s all about whether you want crust or not – since that is by far my favorite part (i would be happy eating it with Nothing on it), i would have made the tart anyway, given the option…on the other hand, my husband would be perfectly happy with the peanut butter & chocolate with no crust…so i’ll keep that one bookmarked for when i need to make something special for him!
oh i crack myself up – of course the first thing i have to make is the desert-orama! it’s setting up now and we’ll see how it does – i’m not good at translating grams, so i just used whole containers of things – might’ve been too much cream…however since my husband eats peanut butter right out of the jar, i’m sure he will be fine whether he has to eat it with a fork or in a glass (:
HOly moly – well they ended up in the freezer to set up better – and not set (yet?), but cuttable – but like a giant homemade reeces twix bar or something – one bite and i needed water! will satisfy a craving for sweet/desert without a doubt!
oh, also i didn’t have a rectangular pan so used 2 round pie pans (could’ve used only one), forgot to buy baking paper (didn’t seem to need it, but what is it, anyway – parchment?), & i forgot the salt until after the chocolate (so sprinkled it on top, which worked ok) – see why i need cooking help? (: btw, i think the crust is by far the best part, so if you like crust, then make it thick!
Jody!
Great to see someone starting with dessert.
If it didn’t set that sounds like there was too much cream…
If you like to bake, really encourage you to get a set of kitchen scales… digital ones are really inexpensive these days and you can get ones that let you measure in Oz or grams so they’re super versatile… and save the second guessing!
And yes baking paper = parchment paper.
J