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Chocolate Peanut Butter Tart

This tart features a crunchy graham cracker crust topped with a smooth, glossy layer of melted dark chocolate. Swirled with rich peanut butter, it creates a beautiful marbled effect and a delightful contrast of textures—crisp, silky, and sticky. The finished dessert is visually appealing and boasts a messy, indulgent harmony of flavors and textures.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs about 10-12 crackers crushed finely
  • 6 tablespoons unsalted butter melted
  • 1/4 teaspoon sea salt flaky salt for sprinkling
  • 4 oz dark chocolate 70% cocoa, chopped
  • 2 tablespoons cream or butter for melting chocolate, optional
  • 1/2 cup natural peanut butter stir well before use

Equipment

  • Tart pan
  • Mixing bowls
  • Silicone spatula
  • Hot water dip knife

Method
 

  1. Mix the graham cracker crumbs with melted butter and a pinch of salt until evenly coated and crumbly. Press this mixture firmly into the bottom of your prepared tart pan to form an even crust. Bake at 180°C (350°F) for 10 minutes until fragrant and golden, then let it cool completely.
  2. Place the chopped dark chocolate in a heatproof bowl. Warm the cream or butter until just bubbling, then pour over the chocolate. Let it sit for a minute, then stir gently until the chocolate melts into a smooth, glossy ganache.
  3. Pour the melted chocolate evenly over the cooled crust, spreading it gently to cover the base completely. Allow it to set at room temperature for about 15 minutes, or chill briefly if needed.
  4. Add dollops of peanut butter on top of the chocolate layer. Use a skewer or the back of a spoon to swirl the peanut butter into the chocolate, creating a marbled, streaked pattern. Don’t worry if it looks messy—this adds to the charm!
  5. Sprinkle flaky sea salt over the top for a salty crunch that balances the sweetness. Place the tart in the fridge and chill for at least 2 hours to allow the layers to set and flavors to meld.
  6. Once chilled and set, dip a sharp knife into hot water, wipe dry, then slice through the tart with a gentle sawing motion to get clean, neat slices. Serve at room temperature for the best texture and flavor.

Notes

Let the tart sit at room temperature for 15 minutes before slicing for optimal flavor and texture. The messy, marbled look is part of its charm—embrace the imperfections!