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Messy Chocolate Peanut Butter Tart

This dessert combines rich, dark chocolate and creamy peanut butter layered in a rustic crust, resulting in a luscious, fudgy tart with a smooth top and crunchy garnish. The process emphasizes improvisation and love, with simple techniques like melting, spreading, and chilling to achieve a comforting, imperfect beauty. It’s perfect for those craving nostalgic flavors with a touch of homemade charm.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 3 hours
Servings: 8
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups Graham crackers or digestive biscuits, crushed for crust
  • 6 tbsp butter melted
  • 200 g dark chocolate chopped
  • 1/4 cup heavy cream or coconut milk for dairy-free
  • 1 cup creamy peanut butter
  • Pinch sea salt optional, for topping

Equipment

  • Tart pan with removable bottom
  • Double boiler or heatproof bowl over pot
  • Spatula
  • Knife dipped in hot water

Method
 

  1. Mix the crushed graham crackers or digestive biscuits with melted butter until evenly coated. Press this mixture into the bottom of your tart pan to form a rustic crust, using the back of a spoon or your fingers to press it down firmly.
  2. Bake the crust in a preheated oven at 180°C (350°F) for about 10 minutes until it turns a light golden brown. Remove and let it cool completely while you prepare the filling.
  3. Set up a double boiler or place a heatproof bowl over a pot with simmering water. Add the chopped dark chocolate and heavy cream, then stir gently until the mixture is smooth, glossy, and fully melted. This creates a rich ganache with a deep cocoa aroma.
  4. Spread a generous layer of creamy peanut butter over the cooled crust, smoothing it out with a spatula. Don't worry if it looks a little messy—this adds to the charm.
  5. Pour the warm, melted chocolate ganache over the peanut butter layer, tilting the pan slightly to spread it evenly. The ganache should be thick but pourable, creating a glossy top.
  6. Chill the tart in the fridge for at least 2 hours, or until the chocolate layer is firm and shiny. This helps the layers set beautifully and makes slicing easier.
  7. Just before serving, sprinkle chopped roasted peanuts and a pinch of sea salt on top for added crunch and flavor contrast. Use a warm knife dipped in hot water to slice cleanly through the tart, revealing the layered, imperfect beauty inside.

Notes

This tart is best enjoyed within a day or two for optimal freshness. Feel free to customize with add-ins like toasted coconut or a drizzle of caramel for extra flair.