Description
This Peanut Butter Chocolate Ganache Tart is a decadent dessert combining a crunchy chocolate cookie crust with a fluffy peanut butter filling and a silky smooth chocolate ganache topping. The perfect balance of salty and sweet, this almost no-bake tart is impressively simple to make and ideal for chocolate and peanut butter lovers.
Ingredients
For the Crust
- 1 3/4 cups crushed chocolate cookie crumbs
- 7 TBSP unsalted butter, melted
For the Peanut Butter Filling
- 1 1/2 cups plus 2 TBSP creamy peanut butter
- 4 ounces cream cheese, softened
- 3/4 cup plus 1 TBSP confectioner´s sugar
- 1 cup heavy whipping cream, whipped (1/2 cup before whipping)
For the Ganache
- 1/2 cup semi sweet chocolate chips, roughly chopped
- 1/2 cup bittersweet chocolate chips, roughly chopped
- 1/4 cup heavy cream
- 2 TBSP unsalted butter, room temperature
- 1/2 tsp vanilla extract
- Flaky sea salt for sprinkling (optional)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed chocolate cookie crumbs and melted unsalted butter until well mixed. Press the mixture firmly into the bottom and up the sides of a tart pan using your fingers. Place the tart pan on a cookie sheet and bake for 8 to 10 minutes, then remove from the oven and let cool completely.
- Make the Peanut Butter Filling: Using a stand mixer with the whisk attachment, whip 1 cup of heavy cream (starting from 1/2 cup pre-whipped) until soft peaks form—be careful not to overbeat. Transfer the whipped cream to a small bowl and refrigerate. Then, using the paddle attachment, beat the softened cream cheese and creamy peanut butter on medium speed until smooth and creamy. Sift in the confectioner’s sugar and mix until fully combined. Stir in 1/4 cup of the whipped cream quickly to incorporate, then gently fold in the remaining whipped cream with a spatula until just combined. Spread the peanut butter filling evenly into the cooled tart crust and smooth the surface with an offset spatula. Set aside.
- Prepare the Ganache: Place the chopped semi sweet and bittersweet chocolate chips into a small bowl. Heat 1/4 cup heavy cream in a small saucepan over medium heat until it just begins to simmer—do not let it boil. Immediately pour the hot cream over the chopped chocolate. Add the cubed unsalted butter and vanilla extract to the mixture. Let stand for 5 minutes without stirring to allow the chocolate to soften. Then whisk vigorously until the ganache is smooth and glossy. Pour the ganache evenly over the peanut butter filling and smooth out using an offset spatula.
- Chill and Serve: Refrigerate the tart until the chocolate ganache is fully set, about 1 to 2 hours. Once set, carefully remove the tart from the pan. Optionally, sprinkle the top with flaky sea salt for that perfect balance of salty and sweet. Slice and serve chilled for the best taste and texture.
Notes
- Make sure not to overwhip the cream when making the peanut butter filling to maintain a light, fluffy texture.
- Use room temperature butter and cream cheese for easier mixing and smoother filling.
- Press the crust firmly and evenly to avoid crumbling when slicing.
- Flaky sea salt on top enhances the flavor contrast but is optional.
- Store leftover tart refrigerated and consume within 3 days for optimal freshness.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
