Chocolate Peanut Butter Tart

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Think of this chocolate peanut butter tart as a grown-up version of a Reese’s Peanut Butter cup.

Whenever I’m in need of a decadent “wow” dessert, I make this quick-bake chocolate peanut butter tart modestly adapted from Food & Wine. With a chocolate wafer crust, rich peanut butter filling, and silky chocolate ganache topping, it tastes like a grown-up Reese’s Peanut Butter Cup. To get the pretty fluted edges, you’ll need a tart pan with a removable bottom, which you can find at any kitchen store or online (my local hardware store even sells them). If you don’t have one, you can also use a springform pan.

What you’ll need to make a chocolate peanut butter tart

How to make a chocolate peanut butter tart

Begin with the crust. Place the chocolate wafers in a food processor fitted with the steel blade.

Process until the cookies are finely ground and set aside.

In a medium microwave-safe bowl, melt the butter. Add the chocolate pieces.

Stir until melted. (If necessary, place the bowl back in the microwave for 20 to 30 seconds.)

Add the cookie crumbs and stir until evenly combined.

Press the cookie crumbs evenly over the bottom and up the rim of a 10-inch tart pan with a removable bottom. Bake the crust for 10 minutes, then cool on a rack.

Meanwhile, make the peanut butter filling: In a large bowl of an electric mixer, combine the the cream cheese with the peanut butter, sugar and vanilla extract.

Beat on medium speed until well-blended, a few minutes.

In another large bowl, using an electric mixer, whip the cream until stiff peaks form.

Add one-third of the whipped cream to the peanut butter mixture.

Beat on low speed to combine.

Add the remaining cream.

Using a large rubber spatula, fold until evenly combined.

The filling should be nice and light.

Spoon the filling into the crust.

Smooth the surface and refrigerate, uncovered, for about 1 hour.

Once the pie has cooled, make the chocolate topping. In a medium microwave-safe bowl, combine the chocolate with the heavy cream.

Microwave at high power in 20-second intervals until the chocolate is just melted and the cream is hot. Stir until well blended, then let cool until barely warm, stirring occasionally.

Spread the chocolate topping over the chilled peanut butter filling.

Sprinkle the chopped peanuts around the edges of the pie.

Chill, uncovered, in the refrigerator for 3 more hours.

To serve, carefully remove the rim from the pan by gently pressing upwards on the bottom while holding the rim in place. (If using a springform pan, run a thin knife around the crust to loosen it, then remove the springform ring.) Use a sharp knife to cut the pie into wedges. Wipe the knifer clean between each cut. Serve chilled.

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