Chocolate Peanut Butter Tart
Fun fact- this exact recipe is the reason why I wanted to start a food blog. I bought an amazing baking cookbook about a year ago- One Tin Bakes by Edd Kimber, and this was the first recipe I attempted. The recipe is absolutely delicious and my family LOVED this tart, but I was so disappointed in what my final product looked like (lets be real, it was most likely user-error). When I re-attempted this recipe, I made a very slight change in the process that worked better with my kitchen set-up and was much happier with how the tart turned out.
You can find the original recipe in One Tin Bakes by Edd Kimber.
For the Oreo crust…
36 Oreo cookies
4 tablespoons unsalted butter
1 large egg white
1/4 teaspoon flaked sea salt
For the peanut butter filling…
1 1/2 cups smooth peanut butter
3 tablespoons unsalted butter, at room temperature
1/2 cup powdered sugar
1 teaspoon vanilla bean paste
1 1/2 cups heavy cream
For the chocolate topping…
7 ounces dark chocolate (at least 60% cacao), finely chopped
1/4 cup heavy cream
1 tablespoon unsalted butter
flaked sea salt for sprinkling
Preheat oven to 350 degrees F. Line 9x13 baking tin with parchment paper that covers all sides of the tin.
To make the crust, place Oreos into food processor and process to fine crumbs. Add melted butter, egg white, and sea salt, and process until fully mixed. Tip Oreo crumb mixture into baking tin and press evenly across the base and slightly up the sides. Refrigerate tin for 20 minutes.
Bake the crust for 12-15 minutes. If the crust looses definition as it bakes, use the bottom of a glass to gently reform.
For the peanut butter filling, use a stand mixture with the paddle attachment and beat peanut butter, butter, powdered sugar, and vanilla until smooth. Pour a quarter of the cream and mix until combined, the repeat with an additional quarter of cream. In a separate bowl, whip the remaining cream until it holds soft peaks. Carefully fold the whipped cream into the peanut butter mixture. Spread the peanut butter filling over the crust and refrigerate while you make the chocolate topping.
To make the chocolate topping, place chocolate and cream in a double boiler and stir until completely melted. Once melted, stir in butter. Remove from heat and cool for 5 minutes. Pour chocolate topping over peanut butter filling. Use an off set spatula or the back of a spoon to ensure an even coating.
Place tart back in the refrigerator for 30 minutes, or until chocolate topping has set. Sprinkle with sea salt, cut and serve.
This tart is served best the day it’s made.
Oreo Crust
Peanut Butter Filling
Chocolate Topping
- Preheat oven to 350 degrees F. Line 9x13 baking tin with parchment paper that covers all sides of the tin.
- To make the crust, place Oreos into food processor and process to fine crumbs. Add melted butter, egg white, and sea salt, and process until fully mixed. Tip Oreo crumb mixture into baking tin and press evenly across the base and slightly up the sides. Refrigerate tin for 20 minutes.
- Bake the crust for 12-15 minutes. If the crust looses definition as it bakes, use the bottom of a glass to gently reform.
- For the peanut butter filling, use a stand mixture with the paddle attachment and beat peanut butter, butter, powdered sugar, and vanilla until smooth. Pour a quarter of the cream and mix until combined, the repeat with an additional quarter of cream. In a separate bowl, whip the remaining cream until it holds soft peaks. Carefully fold the whipped cream into the peanut butter mixture. Spread the peanut butter filling over the crust and refrigerate while you make the chocolate topping.
- To make the chocolate topping, place chocolate and cream in a double boiler and stir until completely melted. Once melted, stir in butter. Remove from heat and cool for 5 minutes. Pour chocolate topping over peanut butter filling. Use an off set spatula or the back of a spoon to ensure an even coating.
- Place tart back in the refrigerator for 30 minutes, or until chocolate topping has set. Sprinkle with sea salt, cut and serve.