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Chocolate Peanut Butter Tart

This no-bake tart combines a rustic biscuit crust with a rich, glossy filling made from melted dark chocolate and creamy peanut butter. Once chilled, it develops a firm, velvety texture with a decadent chocolate and peanut flavor that’s both nostalgic and rebellious, topped with optional crunchy or salty garnishes.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 200 grams digestive biscuits or graham crackers crushed into fine crumbs
  • 100 grams unsalted butter melted
  • 200 grams dark chocolate 70% cocoa, chopped
  • 120 ml heavy cream or coconut cream for dairy-free
  • 150 grams creamy peanut butter natural preferred
  • 50 grams granulated sugar
  • a pinch sea salt or regular salt

Equipment

  • Food processor
  • 9-inch tart pan
  • Saucepan
  • Spatula
  • Refrigerator

Method
 

  1. Place the digestive biscuits or graham crackers in a food processor and pulse until you get fine, even crumbs. Transfer crumbs to a bowl and stir in melted butter and a pinch of salt until well mixed. Press this mixture firmly into the bottom and up the sides of a 9-inch tart pan to form an even crust. Chill the crust in the fridge for about 10 minutes while you prepare the filling.
  2. In a saucepan, heat the heavy cream over low heat just until it begins to simmer and bubbles appear around the edges. Remove from heat and add the chopped dark chocolate. Let sit for a minute, then stir until the chocolate is completely melted and the mixture is smooth and glossy.
  3. Stir in the peanut butter, sugar, and a pinch of sea salt into the melted chocolate mixture. Mix thoroughly until the filling is thick, glossy, and uniform in color. Pour the filling into the chilled crust, spreading it evenly with a spatula for a smooth top.
  4. Cover the tart with plastic wrap and refrigerate for at least 2 hours, or until the filling has set and is firm to the touch. This chilling step allows the flavors to meld and the texture to become velvety and sliceable.
  5. Once set, remove the tart from the fridge. Slice into wedges with a sharp knife—warmed briefly with hot water for clean cuts if needed. Serve as is or garnish with chopped nuts, a drizzle of melted chocolate, or a sprinkle of sea salt for extra flair.

Notes

For a dairy-free version, substitute coconut cream and vegan chocolate. To add crunch, sprinkle chopped toasted nuts or crushed pretzels on top before serving.