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Peanut Butter Tart

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

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. Step 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. Step 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. Step 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. Step 4

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

  5. Step 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.

Source
Martha Stewart Living, October 2001

Reviews (16)

  • 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.

  • 9 Aug, 2011

    Could you double the ingredients and put it in a 10 inch round tart pan?

  • 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!

  • 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.

  • 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.

  • 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.

  • 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!

  • 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!

  • 4 Jul, 2009

    we love this. VERY simple and tasty!

  • 17 Feb, 2009

    Artichoke dip link is:
    http://www.marthastewart.com/recipe/baked-artichoke-dip-with-winter-crud... artichoke dip

  • 17 Feb, 2009

    Artichoke dip link is:
    http://www.marthastewart.com/recipe/baked-artichoke-dip-with-winter-crud... artichoke dip

  • 17 Feb, 2009

    The first pic. that shows in the gallery is for artichoke dip...wrong pic.

  • 23 Nov, 2008

    I have been making this ever since the recipe appeared in MSL as recipe of the month. It has become a family

  • 24 Sep, 2008

    This was a great hit at a dinner party we had last weekend! I wouldn't say it was 'easy' to make just because of the time involved in making four different parts (crust, ganache, peanut butter cream and whipped cream with chocolate shavings) and there is some skill in making the texture of the ganache come out right with the ice water bath, etc. That aside, the end result was great. We used Calabut milk chocolate, but I think this would be equally good with a high quality dark chocolate.

  • 14 Sep, 2008

    This dessert is delicious and certainly filled with gusto. It was extremely easy to make and ideal when I needed a no bake dessert for my kids. They loved it and so did our adult friends. They even asked me for the recipe. I know that anyone who makes and attempt at this delicious treat will not be let down. It was amazing!!!!!!!

  • 21 Aug, 2008

    This really looks decadent. I would like to try them for individual bite type for a big party. Or tart like shells in the graham crust.