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Chocolate Peanut Butter Tart

This chocolate peanut butter tart features a crisp, buttery crust filled with a smooth, fudgy chocolate and peanut butter mixture, topped with crunchy peanuts and a glossy glaze. The recipe emphasizes contrasting textures—crunch, creaminess, and gooeyness—creating a satisfying sensory experience from baking to tasting. Perfect for a decadent treat with a rustic, inviting appearance.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 4 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g digestive biscuits or graham crackers crushed into fine crumbs
  • 100 g unsalted butter melted
  • 200 g dark chocolate 70% cocoa, chopped
  • 150 g peanut butter creamy, natural preferred
  • 100 g granulated sugar
  • 2 eggs large
  • 50 g toasted peanuts for garnish
  • honey or melted chocolate glaze for glossy finish

Equipment

  • Tart pan with removable bottom
  • Double boiler or heatproof bowl
  • Mixing bowls
  • Spatula
  • Measuring cups and spoons
  • Oven
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (355°F). Grease a tart pan with a removable bottom to ensure easy release later.
  2. Combine the crushed biscuits with melted butter in a bowl, mixing until the crumbs are evenly coated and hold together when pressed.
  3. Press this crumb mixture firmly into the bottom and up the sides of the tart pan, creating an even crust. Use the back of a spoon or your fingers to smooth the surface.
  4. Bake the crust for about 10 minutes until it turns a light golden color. Remove from the oven and let cool slightly on a cooling rack.
  5. Meanwhile, melt the dark chocolate with a little butter in a double boiler or heatproof bowl set over simmering water, stirring gently until smooth and glossy.
  6. Once melted, remove from heat and let it cool for a few minutes. Stir in the peanut butter and sugar until fully combined and smooth.
  7. Add the eggs one at a time to the chocolate mixture, mixing well after each addition. The filling should become thick and shiny.
  8. Pour the rich filling into the cooled crust, smoothing the top with a spatula for an even surface.
  9. Bake the tart for about 20 minutes until the filling is just set, with a slight crackle on top. The edges should be firm but the center still slightly jiggly.
  10. Allow the tart to cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight to let the filling firm up.
  11. Just before serving, sprinkle toasted peanuts over the top and drizzle with honey or melted chocolate for a shiny, attractive finish.
  12. Slice with a serrated knife, serve at room temperature or slightly warmed, and enjoy the luscious contrast of textures and flavors in every bite!

Notes

For a more intense chocolate flavor, use high-quality dark chocolate. Toast the peanuts lightly before garnishing for extra aroma. Chilling overnight helps the flavors meld and makes slicing easier.