The pièce de résistance of our housewarming party was this lovely tart that I had been wanting to make for some time. It was a toss up between this or mini chocolate ganache tarts. I decided on the peanut butter tart as it just looked that much more delectable. Also, it was a great excuse to make something big, as when it’s just me and Alex I tend to avoid making huge desserts that will take us a month to finish (or if I’m hungry, ten guilty minutes).
I wasn’t sure if everyone loves peanut butter and chocolate or if it is just me. Turns out everyone loves it. This tart was a huge hit both at the party and the following day at work. And so easy too, with only a few ingredients.
Once prepared, I was so impressed with the appearance of this tart. It looked absolutely impressive and professional. I felt very proud of myself as it seems my baking is improving quite a lot.
When describing my dessert before serving, I explained to my friends that it would probably taste like a huge peanut butter cup. Upon eating, we all agreed that it did. This tart is amazing.
Chocolate peanut butter tart
Adapted from delicious magazine
Makes 1 tart
- 20 Oreos (about 220g/7.8oz, or 1 ½ packs)
- 175g (6.2oz) unsalted butter, separated
- 400g (14oz) crunchy peanut butter
- 175g (6.2oz) icing sugar, sifted
- 200g (7oz) dark chocolate, chopped
- Finely crush Oreos in a food processor.
- Melt 75g (2.7oz) butter and combine with Oreos. Press into the base of a large loose-bottomed tart pan. Refrigerate for 30 minutes.
- Combine peanut butter and icing sugar in a bowl. Use hands to form a dough and knead until well-combined. Press into tart base.
- Place chocolate and remaining 100g (3.5oz) of butter in a heat-resistant bowl over a small saucepan of simmering water (the bowl should sit over the pan, but should not touch the water). Stir until melted, then cool slightly.
- Spread chocolate evenly over the peanut butter layer and chill for 30 minutes.