Creamy Peanut Butter Tart
This creamy peanut butter tart is easy peasy and absolutely fantastic. Your friends and family will think you are a rock star. Promise.
Just so you know, “tart” sounds fancy. But don’t be scared off.
You could easily make this into pie form but the details stay the same: buttery graham cracker crust topped with a sinfully decadent layer of chocolate and further enhanced with the creamiest, dreamiest peanut butter pudding concoction I’ve ever laid my lips on.
I never knew a peanut butter filling could be this smooth. Unbelievable.
This tart is undeniably rich and luscious and wait…did I mention it was no-bake? Oh yes it is. I know I just posted another peanut butter/chocolate no-bake treat recently.
Consider this tart the snobby, rich cousin of the no-bake peanut butter bars (with the same minimal fuss and prep). Easy peasy and absolutely fantastic. Not to mention the fact that this unassuming tart will completely wow your friends and family. They’ll think you are a rock star.
Promise.
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Creamy Peanut Butter Tart
Ingredients
- 9-10 rectangle graham crackers, crushed into fine crumbs (about 1 sleeve of graham crackers)
- 6 tablespoons (85 g) butter, melted
- ½ cup (85 g) milk or semisweet chocolate, finely chopped
- 1 ½ cups heavy cream, divided
- ¾ cup (191 g) creamy peanut butter
- 4 ounces (113 g) cream cheese, softened
- ⅓ cup sweetened condensed milk
Instructions
- In a medium bowl, combine the graham cracker crumbs and the butter. Mix until combined. Place the crumbs in a 9- or 10-inch tart pan or pie plate. Press the crumbs evenly over the bottom and up the sides of the pan. Refrigerate while proceeding with the recipe.
- Place the chopped chocolate in a small bowl. Pour 1/2 cup cream in a small saucepan and heat over medium heat until simmering. Pour the hot cream over the chopped chocolate and set aside (without stirring) for 3-5 minutes. Whisk until combined and glossy smooth. Cool the ganache to room temperature by whisking quickly for a few minutes. Spread the ganache over the bottom of the prepared crust and refrigerate until set, about 10-20 minutes.
- In a blender, food processor, or with a handheld mixer, combine the peanut butter, cream cheese and sweetened condensed milk. Blend until smooth. Add the remaining 1 cup heavy cream and process until the mixture is light and fluffy (1-2 minutes). Spoon the mixture over the top of the set ganache layer and smooth to the edges. Refrigerate for 2 hours or overnight. When ready to serve, remove the tart from the pan (if using a pie pan, obviously skip this step), cut the tart into slices and serve.
Notes
Recommended Products
Recipe Source: adapted from Martha Stewart Annual Recipes 2002
I was not a fan of this tart. The filling was just another soft, peanut butter filling. Nothing special. Make one of Mel’s cheesecakes instead. Thanks for all the help in the kitchen Mel!
Hi, do you have any idea how many ounces or grams of graham cracker crumbs to use? I bought a bag of the crumbs already crushed and am wondering how much the equivalent of 9-10 square would be? Thanks so much! Love your recipes 🙂
Probably about 5-7 ounces.
These was super yummy, with one caveat. The ganache, as written, did not set. I checked it at 20 minutes, 1 hour and 2 hours and it still had the consistency of soft set pudding.
So I looked back to my favorite Mel ganache recipe (the one for the no-bake peanut butter bars) and I found the ratio from chocolate to cream was different. For the never-failed ganache, it’s 3 oz cream to 4 oz chocolate (which sets beautifully with the perfect shine), but the ratio for the tart recipe is 4 oz cream to 3 oz chocolate.
After some culinary searching, I found that ganache ratios vary on what consistency you want. The 4/3 ratio in this recipe is in between a pourable and a thick glaze, while the 3/4 ratio from the bar recipe is in between a thick glaze and what you use for chocolate truffles.
So for my second go at this recipe, I did the 3/4 ratio ganache (and followed those instructions, doing the microwaving in 30 second intervals, for a total of 1 1/2 minutes) and it was perfect! I also topped it with crushed peanuts because I love varying textures.
Oh yes, I used a stand mixer with the whisk attachment for the peanut butter mixture and it worked fantastically well!
For baking I used my 9″ springform pan and that was perfect 🙂
Hi Mel, I’m excited to use this recipe for my husband’s birthday dessert. Right now it’s chilling in the fridge. 🙂
I just wanted to add that if anyone was thinking to make this in their Vitamix, I don’t recommend it. My gut was telling me “don’t do it, there’s not enough liquid in there”, but I tried anyway, and my Vitamix wasn’t too happy. It wasn’t able to process it, and the motor started stinking. Oops! I then transferred it to my food processor, and it processed it like a dream! Hopefully this tip can help someone!