Cake, Batter, and Bowl

Peanut Butter Chocolate Tart

Desserts

We’ve started a fun tradition in lab this year where I try to bake something for each person’s birthday. You know I love having the excuse to try new dessert recipes! My only request when I started was that each person make a list of their favorite treats so that I have a bit of guidance and they get something they really enjoy. Allison’s birthday was this week and she asked for a chocolate peanut butter combo, which is one of my absolute favorites too. So, I spent a bit of time trying to dream up the ultimate peanut butter and chocolate dessert this week.

I settled on making a peanut butter cookie crust (which I over baked a bit, so be careful with it!) and then filled the tart with chopped mini Reese’s peanut butter cups and a creamy peanut butter faux mousse. Then I topped the tart with a chocolate ganache and more Reese’s cups. Mmm, totally indulgent and perfect for a bday celebration! I’m already looking forward to seeing what the next person requests!

Peanut Butter Chocolate Tart
Printable Recipe

Ingredients:

Peanut Butter Cookie Crust:
1/2 cup unsalted butter, softened
1 cup packed light brown sugar
1 large egg
1 cup creamy peanut butter
1 1/2 cups all-purpose flour
1 teaspoon salt

Peanut Butter Filling:
1 (3.4-oz.) package instant vanilla pudding
1/2 cup milk
1/2 cup sweetened condensed milk
1 cup creamy peanut butter
2 cups whipped topping, thawed

Ganache Layer:
1 cup plus 2 tablespoons cups semisweet chocolate chips
6 tablespoons heavy whipping cream

For Assembly:
2 cups mini Reese’s Peanut Butter cups, cut into fourths (10 ounces)

Directions:
To make the peanut butter cookie crust, heat oven to 350˚F. Mix butter and sugar until creamed in a large bowl. Mix in egg and peanut butter until smooth; stir in flour and salt. Grease a 10-inch tart pan with a removable bottom; press cookie dough evenly over bottom and up the sides of the tart pan. Bake at 350˚F for 12 to 15 minutes, or until golden brown. With back of spoon, press down crust so bottom and sides are evenly covered; bake 2 to 3 minutes longer, or until deep golden brown and a toothpick in the center comes out clean. Press down crust again with spoon, if needed. Completely cool the crust, about 1 hour.

Meanwhile, make the peanut butter filling. In a medium bowl, mix instant pudding with milk and condensed milk until smooth. Stir in peanut butter and then fold in whipped topping.

Prepare the ganache. In a small microwavable bowl, microwave the chocolate chips and heavy whipping cream, uncovered, on high for 1 minute. Stir well and microwave another 30 seconds. Continue stirring until the chips are melted and the mixture is smooth, microwaving another 15-30 seconds if needed.

To assemble the tart, evenly sprinkle half the chopped mini Reese’s peanut butter cups in the bottom of the cooled peanut butter cookie crust. Fill tart with peanut butter filling and spread ganache evenly on top. Sprinkle evenly with remaining chopped mini Reese’s peanut butter cups and refrigerate until the ganache is set, about 1 hour. Cut into 16 wedges.

Nutrition: 539 calories, 35.4g fat, 3.4g fiber, 13.7g protein per serving
Cost: $0.90 per serving

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