This chocolate peanut butter tart uses the classic combination of chocolate and peanut butter with a bonus kick of espresso. A sprinkle of sea salt on the top makes it look formal enough for a nice dinner, but reminiscent of two childhood favorites: Reese’s peanut butter cups and ice cream cakes.
An added bonus: it’s no-bake! No need to turn the oven on in hot summer days, or for when you’re cooking for a crowd and need the valuable oven space for the main course.
The crust is made from crushed Oreos and butter, just like the crumbly layer in an ice cream cake. This just has the adult twist of espresso powder, which melts with the butter and adds a great mocha flavor.
The peanut butter mousse filling takes just minutes to whip up and brings a light and fluffy texture to a rich dessert. Don’t tell, but I may have eaten a few spoonfulls while assembling…
I made this tart to bring to Dan’s parents for father’s day. I’ve learned that his dad enjoys anything that includes peanut butter and chocolate, so I knew it would be a winner. Just like this chocolate and peanut butter cake I made for this birthday.
Chocolate Peanut Butter Tart
The classic combination of chocolate and peanut butter with a bonus kick of espresso.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours
- Yield: 12 servings 1x
- 1 Pack of Oreos
- 5 tbsp butter
- 2 tbsp espresso powder
- 1/2 cup (4 ounces) cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1/3 cup powdered or confectioners’ sugar
- 1/2 cup creamy peanut butter
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- A pinch of salt
- 1/2 cup (120 ml) heavy cream
- Flaky sea salt, to finish (optional)
- Make the crust: In a food processor, crush cookies and espresso powder in 2 batches. Add melted butter and mix until combined.
- Press cookie mixture into a tart pan with a removable bottom and press crust into bottom and sides.
- Make the filling: In the bowl of a stand mixer with a paddle attachment, beat together cream cheese, butter, and peanut butter until creamy and light in color, about 2 minutes. Scrape down sides and add confectioners sugar and salt. Beat until smooth, about 3 minutes.
- Add vanilla and mix until combined. Pour peanut butter mousse into crust and refrigerate 2 hours until solid.
- Make the topping: Place chocolate chips, butter, and heavy cream into a microwave-safe bowl. Heat in the microwave for 30 seconds, stir. Repeat until chocolate is smooth. Do not overheat.
- Pour chocolate over peanut butter filling and spread evenly. Top with sea salt and refrigerate until firm.
This dessert is very rich, cut small slices!