Peanut Butter Tart

This is soooo simple and yet I am unable to make it for my friend and granddaughter. Sorry guys but it IS good.


  • 10 graham crackers, broken
  • 6 tbsp. unsalted butter, melted
  • 3 oz. best quality milk chocolate, plus more for chocolate curls
  • 1 3/4 cups heavy whipping cream
  • 3/4 cup creamy peanut butter
  • 1/2 cup cream cheese
  • 1/3 cup sweetened condensed milk

In food processor, place the graham crackers and pulse until fine crumbs form. Transfer to a medium sized bowl and add the melted butter. With a fork fluff these until thoroughly combined.

Place the crumbs in a tart pan with a removable bottom and press the crumbs evenly over the bottom and up the sides of the pan. (hence, the tart form). Place this is the refrigerator while you make the filling.

Fill a large bowl with ice water. Finely chop the chocolate and place in a medium sized bowl. Place 1/2 cup cream in a small saucepan over medium heat and bring to a boil. Pour over the chopped chocolate and set aside for 5 minutes to yield a chocolate ganache.

Whisk together to combine. Set the bowl in the ice bath and whisk until cool. Once cool, remove from the ice bath and whisk the ganache until it is just thick enough to hold its shape (do not over whisk). Spread this in the bottom of the prepared crumb shell, using an off-set spatula. Return to the refrigerator until set.

Combine the peanut butter, cream cheese and condensed milk in a food processor and process until completely smooth. Transfer this to a mixing bowl.

Whip the cream until soft peaks form. Add the cream to the peanut butter mixture and whisk to combine. Spoon mixture into the prepared crust and return to the refrigerator for 2 hours or, better yet, overnight.

To serve, remove from the refrigerator and transfer to a platter 10 minutes before serving. Top the tart with a dollop of whipped cream and chocolate curls you can make with a vegetable pepper.






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