Peanut Butter Tart
This super-cool treat is the bomb for anyone who loves peanut butter. It’s a little more time-consuming, but this decadent dessert is TOTALLY worth it.


  • 10

    Graham Crackersbroken into pieces

  • 6tbsp

    Unsalted Buttermelted

  • 3oz

    Milk Chocolate

  • 1 3/4cups

    Heavy Cream

  • 3/4cup

    Creamy Peanut Butter

  • 1/2cup

    Cream Cheese

  • 1/3cup

    Sweetened Condensed Milk
  1. Place graham crackers in a food processor and pulse to make fine crumbs.
  2. Transfer to a medium bowl and add butter.
  3. Stir with a fork until thoroughly combined.
  4. Place crumbs in a 13 ¾ by 4 ¼ inch rectangular tart pan with a removable bottom.
  5. Press crumbs up the sides of the pan and then evenly over the bottom.
  6. Place in the refrigerator while making the filling.
  7. Prepare an ice bath by filling a large bowl with ice and water.
  8. Prepare chocolate ganache: Finley chop chocolate and place in a medium bowl.
  9. Place ½ cup cream in a small saucepan over medium heat, and bring to a boil.
  10. Pour over chopped chocolate, and set aside for 5 minutes.
  11. Whisk to combine.
  12. Set bowl in ice bath until ganache is cool, whisking constantly.
  13. Remove from ice bath and whisk until ganache is thick enough to hold its shape; do not overbeat. Spread in the bottom of the prepared crust, and return to the refrigerator until set.
  14. Combine peanut butter, cream cheese, and sweetened condensed milk in the bowl of a food processor; process until smooth.
  15. Transfer to a mixing bowl.
  16. Whip ¾ cup heavy cream to soft peaks.
  17. Add whipped cream to peanut butter mixture; whisk to combine.
  18. Spoon mixture into prepared crust; return to the refrigerator for 2 hours or overnight.
  19. Remove tart from refrigerator and transfer to a serving platter 10 minutes before serving.
  20. Whip remaining ½ cup cream.
  21. Top tart with dollops of whipped cream.
  22. Use a vegetable peeler to make chocolate curls for garnish.