Chocolate Peanut Butter Tart

This comforting tart combines a buttery graham cracker crust with a gooey, rich filling of melted dark chocolate and creamy peanut butter. Its rustic, cracked edges and glossy topping give it a homemade, inviting appearance, perfect for satisfying sweet cravings with minimal effort. The texture is luscious and sticky, with a firm crust that gives way to a decadent, melty center.

Print Recipe

Prep Time 20

Cook Time 10

Total Time 2 10

Course Main Course

Cuisine American

Servings 8

Calories 420 kcal

Equipment

Graham cracker crumbs
Tart pan (23cm/9-inch)
Double boiler or heatproof bowl over a pot
Spatula
Refrigerator

Ingredients

1 1/2 cups graham cracker crumbs or digestive biscuit crumbs
1/4 cup sugar
6 tbsp unsalted butter melted
200 g dark chocolate 70% cacao preferred
1/2 cup heavy cream
1 1/2 cups natural peanut butter smooth, stirred well
a pinch sea salt optional, for topping

Instructions

Mix the graham cracker crumbs and sugar in a bowl, then pour in the melted butter. Stir until the mixture resembles wet sand and can hold together when pressed.
Press the crumb mixture firmly into the bottom and up the sides of a 23cm tart pan, creating an even crust. Chill in the fridge for 15 minutes to set.
Preheat your oven to 180°C (350°F). Bake the crust for about 10 minutes until golden and fragrant. Remove from the oven and let cool slightly.
While the crust cools, melt the dark chocolate with the heavy cream in a double boiler over low heat, stirring gently until smooth and glossy.
In a separate bowl, whisk the peanut butter with a pinch of salt and a tablespoon of sugar until creamy and smooth.
Fold the melted chocolate into the peanut butter mixture, combining thoroughly until you have a luscious, uniform filling.
Pour the chocolate peanut butter filling into the cooled crust, spreading evenly with a spatula. Tap the pan gently on the counter to smooth the top.
Refrigerate the tart for at least 2 hours, or until the filling is set and glossy. For best results, cover with plastic wrap during chilling.
Before serving, sprinkle a tiny pinch of sea salt on top for a sweet-salty contrast, if desired. Slice with a warm, sharp knife for clean cuts.

Notes

For extra shine, brush the top with a little warm jam or glaze before serving. This tart is best enjoyed chilled but can be served at room temperature for a softer texture.