Peanut Butter Tart

This is one of my favorite tarts.  What could be better than a homemade graham cracker crust with a layer of milk chocolate ganache, creamy peanut butter filling and topped with whipped cream and chocolate shavings?  Nothing. :)

Peanut Butter Tart
From Martha Stewart

For Crust:
1 package (10 squares) graham crackers
6 Tbsp. melted butter
(For gluten free, use this crust.)

For Filling:
1 3/4 cup heavy cream, divided
3 oz. best quality milk chocolate, chopped, plus more for the chocolate curl garnish

3/4 cup smooth peanut butter (not natural style)
4 oz. cream cheese
1/3 cup sweetened condensed milk


For crust:

Place graham crackers in the bowl of a food processor and pulse until crumbs are formed and no large pieces remain. Transfer to a small bowl and add the melted butter. Stir with a fork until all the crumbs are moistened. Press into the bottom and up the sides of either a 10″ round tart pan with removable bottom, or a 13 3/4″- by-4 1/4 “rectangular tart pan with removable bottom. Transfer to the refrigerator until ready to be filled.

Fill a large bowl with with ice and water. Place the chopped milk chocolate in a medium bowl. Bring 1/2 cup of the heavy cream to a boil in a small saucepan. Pour over the chocolate and let sit for 5 minutes. Whisk until smooth. Set the bowl of ganache in the bowl with the ice water. Whisk constantly until cool and ganache just holds its shape. Be careful not to over beat. Spread the ganache in the prepared crust and chill until set.

In the (clean) bowl of a food processor, combine the peanut butter, sweetened condensed milk and cream cheese. Process until smooth. Transfer to a mixing bowl.

Beat 3/4 cup of the heavy cream to soft peaks and gently fold into the peanut butter mixture. Spoon into the prepared crust on top of the ganache. Chill for at least 2 hours or overnight.

Ten minutes before serving, remove the tart ring and place the tart on a serving platter. Whip the remaining 1/2 cup of the heavy cream (sweeten a little, if desired). Dollop or spread the whipped cream on top of the tart. Garnish with chocolate curls.

Cut into wedges and serve. Serves about 8-10 people with good sized portions.

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