New This Month

Peanut Butter Tart

137

The classic combination of peanut butter and milk chocolate in this no-bake dessert evokes a favorite candy, but its delicate texture will make your guests feel like sophisticated trick-or-treaters.

  • Yield: Makes one 13 3/4-by-4 1/4-inch tart

Photography: Rob Fiocca

Source: Martha Stewart Living, October 2001

Ingredients

For the Crust

  • Ten 4 3/4-by-2 1/2-inch graham crackers, broken into pieces

For the Filling

  • 6 tablespoons unsalted butter, melted
  • 3 ounces best-quality milk chocolate, plus more for curls
  • 1 3/4 cups heavy cream
  • 3/4 cup creamy peanut butter
  • 1/2 cup cream cheese (4 ounces)
  • 1/3 cup sweetened condensed milk

Directions

  1. Place graham crackers in the bowl of a food processor, and pulse until fine crumbs are formed. Transfer to a medium bowl, and add butter. Stir with a fork until thoroughly combined. Place crumbs in a 13 3/4-by-4 1/4-inch rectangular tart pan with a removable bottom. Press crumbs up the sides of the pan to form the edge of the tart and then evenly over the bottom of the pan. Place in the refrigerator while making the filling.

  2. Fill a large bowl with ice and water. Finely chop chocolate, and place in a medium bowl. Place 1/2 cup cream in a small saucepan over medium heat, and bring to a boil. Pour over chopped chocolate, and set aside for 5 minutes to yield chocolate ganache. Whisk to combine. Set in ice bath until ganache is cool, whisking constantly. Once cool, remove from ice bath, and whisk until ganache is just thick enough to hold its shape; do not overbeat. Spread in the bottom of the prepared crust, and return to the refrigerator until set.

  3. Combine peanut butter, cream cheese, and sweetened condensed milk in the bowl of a food processor; process until smooth. Transfer to a mixing bowl.

  4. Whip 3/4 cup heavy cream to soft peaks. Add whipped cream to peanut butter mixture; whisk to combine.

  5. Spoon mixture into prepared crust; return to the refrigerator for 2 hours or overnight. Remove tart from refrigerator, and transfer to a serving platter 10 minutes before serving. Whip remaining 1/2 cup cream. Top tart with dollops of whipped cream. Use a vegetable peeler to make chocolate curls for garnish.

Reviews Add a comment

  • JoannaBanana416
    3 AUG, 2012
    This is a great dessert. Two recommendations: 1. It definitely is not setup in 2 hours. Let it sit over night. 2. Dark chocolate would be a good contrast to how sweet the peanut butter layer is. It's just barely too sweet with the milk chocolate.
    Reply
  • Sojo16
    9 AUG, 2011
    Could you double the ingredients and put it in a 10 inch round tart pan?
    Reply
  • helentarrach
    31 JUL, 2011
    Excellent! This was a crowd pleaser all around. Light and perfect for summer. I used half-and-half in the ganache as opposed to heavy cream and this yielded a great result. Add a dollop of Cool Whip light whipped cream and you're guaranteed smiles all around!
    Reply
  • sconnery
    27 APR, 2010
    I gotta tell you all, I bought one of these pans and I just love it. Can't believe all the different things you can use it for, especially all of the different squares we make.
    Reply
  • YankeeinEngland
    27 OCT, 2009
    queen_hermione, I did mine in a round springform pan, because I could not find the rectangular one either, so it was more like a cheesecake or pie for me, and it worked just fine.
    Reply
  • queen_hermione
    21 OCT, 2009
    Has anyone tried to make this in a different-sized pan? I have a 10-inch round tart pan, but not a rectangular one, and I really don't want to buy a new pan just for this recipe.
    Reply
  • YankeeinEngland
    17 OCT, 2009
    Words can't even describe how delicious this is. I made this for my mother-in-law's birthday, as she is not a cake lover, and even people who hate peanut butter have tried this and loved it. My kids licked the mixing bowl clean!
    Reply
  • gruvinak
    6 AUG, 2009
    My daughter and I made this tart recently and it was a real hit for our family. Easy to make and very delicious. Pretty too!
    Reply
  • scmacri
    4 JUL, 2009
    we love this. VERY simple and tasty!
    Reply
  • MS10843995
    17 FEB, 2009
    Artichoke dip link is: http://www.marthastewart.com/recipe/baked-artichoke-dip-with-winter-crudites?autonomy_kw=baked artichoke dip
    Reply