Chocolate Peanut Butter Tart Recipe

This was the perfect dessert to bring along to my friend's birthday murder mystery party. The meal was part of the game, but people broke character to ooh and aah over the decadadent chocolate ganache and smooth peanut butter mousse filling.

The recipe came directly from Once Upon A Chef.

Ingredients

  • 8 oz semisweet chocolate, chopped, divided
  • 4 Tbsp. unsalted butter, cut into tablespoons
  • 8 oz chocolate wafer cookies, finely ground in a food processor to make 2 cups of crumbs
  • 8 oz cream cheese, at room temperature
  • 1 cup smooth peanut butter
  • 1 cup sugar
  • 2 tsp. vanilla extract
  • 1.5 cup cold heavy cream, divided
  • 1/4 cup salted roasted peanuts, chopped

Tips

  • This pie can be made a day ahead, then covered and refrigerated until ready to serve.
  • You'll need a tart pan with a removable bottom for this.

Directions

  1. Make the chocolate crust: Preheat the oven to 375°F.
  2. In a medium microwave-safe bowl, melt the butter. Add the chocolate and 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.
  3. Press the cookie crumbs evenly over the bottom and up the rim of a 10-inch tart pan with a removable bottom (see note below). Bake the crust for 10 minutes, then cool on a rack.
  4. Meanwhile, make the peanut butter filling: In a large bowl of an electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract on medium speed until well-blended, a few minutes.
  5. 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 and beat on low speed to combine.
  6. Add the remaining cream and, using a large rubber spatula, fold until evenly combined. Spoon the filling into the crust, smoothing the surface. Refrigerate, uncovered, for about 1 hour.
  7. Make the chocolate topping: In a medium microwave-safe bowl, combine the chocolate with the heavy cream and 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 to barely warm, stirring occasionally.
  8. Spread the chocolate topping over the chilled peanut butter filling and sprinkle the chopped peanuts around the edges of the pie. Chill, uncovered, in the refrigerator for 3 more hours.
  9. To serve: Carefully remove the rim from the pan by gently pressing upwards on the bottom while holding the rim in place. Use a sharp knife to cut the pie into wedges. Wipe the knife clean between each cut. Serve chilled.