Description
Indulge in a rich and creamy No-Bake Chocolate Peanut Butter Tart with a crunchy graham cracker crust, luscious peanut butter filling, and silky chocolate ganache topping. This impressive dessert is perfect for any occasion!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 8 ounces semi-sweet chocolate, chopped
- ¼ cup milk
- Pinch of salt
- Chopped peanuts (for garnish)
- Chocolate shavings (for garnish)
Instructions
- In a large mixing bowl, combine the graham cracker crumbs, unsweetened cocoa powder, and granulated sugar. Stir until well mixed.
- Pour in the melted unsalted butter and mix until the crumbs are evenly coated and resemble wet sand.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch tart pan. Use the bottom of a measuring cup to pack it tightly.
- Place the crust in the refrigerator to chill for at least 30 minutes.
- In a medium mixing bowl, combine the creamy peanut butter, powdered sugar, and vanilla extract.
- Beat the mixture with a hand mixer or whisk until smooth and creamy. If too thick, add a splash of milk.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the peanut butter mixture, being careful not to deflate it.
- Set the peanut butter filling aside.
- In a small saucepan over low heat, combine the chopped semi-sweet chocolate and milk. Stir until melted and smooth.
- Remove from heat and add a pinch of salt to enhance the chocolate flavor.
- Let the ganache cool for a few minutes until it thickens slightly but remains pourable.
- Remove the chilled crust from the refrigerator and spoon the peanut butter filling into it, spreading evenly.
- Pour the chocolate ganache over the peanut butter layer, spreading it evenly.
- Garnish with chopped peanuts and chocolate shavings if desired.
- Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
- When ready to serve, remove the tart from the refrigerator and gently press on the bottom to release it from the pan.
- Slice into wedges using a sharp knife. For cleaner cuts, dip the knife in hot water and wipe it clean between cuts.
- Serve each slice on a plate, optionally adding whipped cream or vanilla ice cream on the side.
- Enjoy the rich flavors with family and friends!
Notes
- For a more intense chocolate flavor, consider using dark chocolate for the ganache.
- This tart can be made a day in advance, making it a great option for gatherings.
- Prep Time: 30 minutes
- Cook Time: 15 minutes