Peanut Butter Chocolate Tart Recipe

Peanut Butter Chocolate Tart Recipe
Peanut Butter Chocolate Tart Recipe photo by Taste of Home
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Peanut Butter Chocolate Tart Recipe

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I've been submitted recipes to Taste of Home contests for years, but never dreamed that I would win! Anyone who loves peanut butter cups will be in heaven when they take a bite of this rich, sensational tart. While it looks spectacular, it is very easy to put together. —Mary Ann Lee, Clifton Park, New York
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. + chilling

Ingredients

  • 1 package (9 ounces) chocolate wafers
  • 1/2 cup peanut butter chips
  • 2 tablespoons sugar
  • 1/2 cup butter, melted
  • FILLING:
  • 1 cup creamy peanut butter
  • 1/2 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • GANACHE:
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons light corn syrup
  • 1/4 cup chopped salted peanuts

Directions

In a food processor, place the wafers, peanut butter chips and sugar; cover and process until finely crushed. Stir in melted butter. Press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Refrigerate for 30 minutes.
For filling, in a large bowl, beat peanut butter, butter and cream cheese until fluffy. Add the confectioners’ sugar, corn syrup and vanilla; beat until smooth. Pour into crust. Refrigerate while making ganache.
Place chocolate chips in a small bowl. In a small saucepan, bring the cream, sugar and corn syrup just to a boil. Pour over chips; whisk until melted and smooth. Pour over filling. Sprinkle with peanuts. Refrigerate for at least 2 hours. Yield: 16 servings.
Originally published as Peanut Butter Chocolate Tart in The Taste of Home Cookbook 2011, p68

Nutritional Facts

1 slice: 448 calories, 32g fat (15g saturated fat), 48mg cholesterol, 299mg sodium, 37g carbohydrate (23g sugars, 2g fiber), 8g protein.

  • 1 package (9 ounces) chocolate wafers
  • 1/2 cup peanut butter chips
  • 2 tablespoons sugar
  • 1/2 cup butter, melted
  • FILLING:
  • 1 cup creamy peanut butter
  • 1/2 cup butter, softened
  • 4 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • GANACHE:
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1-1/2 teaspoons sugar
  • 1-1/2 teaspoons light corn syrup
  • 1/4 cup chopped salted peanuts
  1. In a food processor, place the wafers, peanut butter chips and sugar; cover and process until finely crushed. Stir in melted butter. Press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with removable bottom. Refrigerate for 30 minutes.
  2. For filling, in a large bowl, beat peanut butter, butter and cream cheese until fluffy. Add the confectioners’ sugar, corn syrup and vanilla; beat until smooth. Pour into crust. Refrigerate while making ganache.
  3. Place chocolate chips in a small bowl. In a small saucepan, bring the cream, sugar and corn syrup just to a boil. Pour over chips; whisk until melted and smooth. Pour over filling. Sprinkle with peanuts. Refrigerate for at least 2 hours. Yield: 16 servings.
Originally published as Peanut Butter Chocolate Tart in The Taste of Home Cookbook 2011, p68

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