Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Peanut Butter Tart 3.2 (140) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 17, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Total Time: 3 hrs 20 mins Yield: Makes one 13 3/4-by-4 1/4-inch 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. Ingredients Crust 10 graham crackers, broken into pieces 6 tablespoons unsalted butter, melted Filling 3 ounces best-quality milk chocolate, finely chopped, plus more for curls 1 ¾ cups heavy cream ¾ cup creamy peanut butter ½ cup cream cheese (4 ounces) ⅓ cup sweetened condensed milk Directions Crust: Pulse graham crackers in a food processor until fine crumbs form. Add butter and pulse until mixture resembles wet sand. Press mixture into bottom and up sides of a 13 3/4-by-4 1/4-inch rectangular tart pan with removable bottom. Refrigerate while making filling. Filling: Prepare an ice-water bath. Place chocolate in a medium bowl. In a small saucepan, bring 1/2 cup cream to a boil over medium heat. Pour over chocolate and let stand 5 minutes. Whisk to combine. Set in ice-water bath until ganache is cool, whisking constantly. Once cool, remove from ice-water bath, and whisk until ganache is just thick enough to hold its shape; do not overbeat. Spread in bottom of prepared crust; refrigerate until set, 30 minutes. Process peanut butter, cream cheese, and condensed milk in food processor until smooth. Transfer to a bowl. Whip 3/4 cup cream to soft peaks. Add whipped cream to peanut butter mixture; whisk to combine. Spoon mixture into prepared crust; refrigerate 2 hours and up to overnight. Remove tart from refrigerator 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. Rate it Print