This salted chocolate peanut butter tart is a knock-out, elegant dessert that still tastes a little bit like the comforts of childhood. A nutty, buttery crust filled with rich peanut butter and topped with a lightly salted chocolate ganache is that same comfort, all grown-up.
This dessert was inspired by an incredible dessert my husband, Grant, and I had on a trip to Colorado. Everyone will think it’s a restaurant dessert when you serve it, but you won’t have to spend all day in the kitchen to pull it off.—Stephanie Simmons
Salted Chocolate Peanut Butter Tart FAQs
If any of the chocolate pieces didn’t melt, you can microwave the bowl of ganache for 8 seconds at a time, stirring in between, to get rid of any lumps.
We recommend that you go with lightly salted cocktail-type peanuts. Honey roasted peanuts would be good as well, just sweeter.
Salted Chocolate Peanut Butter Tart
It’s got a crunchy, salty peanut crust, a thick layer of peanut butter mousse, and a smooth layer of chocolate ganache. You MUST top this with crushed peanuts and flaky sea salt. It’s a salty-sweet lover’s dream dessert!
For the crust
For the filling
For the chocolate ganache
For the topping
Make the crust
Preheat the oven to 350°F (180°C).
Spray a round 9-inch (23-cm) tart pan or cake pan with non-stick spray. (I like to use a tart pan here because the removable bottom makes it easier to cut and serve neat slices, but you can, of course, use a cake pan if that’s what you have.)
In a food processor, pulse the peanuts just until they’re roughly chopped. Don’t let it run too long or you’ll make peanut butter.
Place the butter in a medium bowl and microwave in 15-second increments until the butter is melted. Stir in the peanuts, flour, salt, sugar, and baking powder. Scrape the bowl really well to get all the crust bits out and press the crust evenly into and up the sides of the tart pan. Bake until the crust is a light golden color and smells fragrant, 10 to 20 minutes. Let cool completely while you make the filling.
Make the filling
Give the bowl a quick wipe with a kitchen towel if there are still crust pieces in it. Pour the heavy cream into the bowl. Using an electric hand mixer, beat the cream on high speed just until softly whipped, about 2 minutes.
Pour the softly whipped cream back into a glass measuring cup (it can be the same one you used for measuring). Pop this in the fridge while you finish making the filling.
Add the cream cheese to the same bowl, and beat on high speed until creamy, about 1 minute. Add the peanut butter, sugar, vanilla, and salt, and mix until well combined. Add about one-third (just eyeball it) of the whipped cream into the bowl with the filling and mix until just combined. Add the rest of the whipped cream and gently fold it in with a silicone spatula until completely combined.
If the crust is still cooling, cover the bowl with a kitchen towel and pop it in the refrigerator until the crust is cool.
Spread the peanut butter filling into the cooled crust. Chill while you make the ganache.
Make the chocolate ganache
To a clean, dry bowl, add the chopped chocolate, making sure there’s enough room to add the heavy cream on top.
In a small saucepan over medium heat, warm the heavy cream until it just begins to simmer. Remove from the heat and pour over the chocolate in the bowl, and let it sit for 5 minutes. Then, stir until it smooths out—you should have a smooth, creamy ganache. Cool for a few minutes.
Assemble the tart
Pour the chocolate ganache over the tart. You may have more ganache than you need.
Let the tart chill for at least 6 hours or overnight before serving. Serve with a sprinkle of peanuts and flaky sea salt. Store leftovers in an airtight container in the fridge for 5 or 6 days.
Serving: 1servingCalories: 632kcal (32%)Carbohydrates: 35g (12%)Protein: 14g (28%)Fat: 51g (78%)Saturated Fat: 22g (138%)Polyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 79mg (26%)Sodium: 412mg (18%)Potassium: 456mg (13%)Fiber: 5g (21%)Sugar: 20g (22%)Vitamin A: 883IU (18%)Vitamin C: 1mg (1%)Calcium: 82mg (8%)Iron: 2mg (11%)
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Originally published December 19, 2021