Peanut Butter Tart

Prep Time:
45 mins
Total Time:
3 hrs 20 mins
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.



  • 10 graham crackers, broken into pieces

  • 6 tablespoons unsalted butter, melted


  • 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)

  • cup sweetened condensed milk


  1. 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.

  2. 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.

  3. Process peanut butter, cream cheese, and condensed milk in food processor until smooth. Transfer to a bowl.

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

  5. 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.

    peanut butter tart on white plate
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