Peanut Butter Chocolate Tart

Semi no-bake and packed with rich chocolate goodness and peanut butter flavors, this Peanut Butter Chocolate Tart is a show-stopping winner for everyone who favors this incredible combination.

Course: chocolate, Dessert, peanut butter, Tart, Tarts & Pies

Cuisine: Dessert, pie, tart

Keyword: chocolate, chocolate peanut butter, peanut butter, pie, tart

Servings: 8

Ingredients

For the Crust:

1 ¾ Cups Oreo Cookies, crushed (about 28 cookies with the fillings removed)
2 Tablespoons Granulated Sugar
½ Cup Salted Butter, melted

For the Ganache:

1 Cup Semisweet Chocolate (chunks or chips)
½ Cup Heavy Cream

Toppings:

Crushed Oreos, Peanut Butter Cups, Peanuts, Chocolate Shavings, optional

Instructions

To make the crust:
To begin, scrape the filling out of 28 Oreos cookies. This will be just about 1 ¾ cups when processed. If you have a medium to large food processor, it is easy to combine all of the ingredients into the professor. If not, you can use a large ziplock bag and a rolling pin to crush the cookies into fine crumbs.
Melt the butter either in a microwave safe container on high for 30-45 seconds, or on the stovetop in a small pan on high heat for 5-10 minutes (or until fully melted but not bubbling).
Into your bowl of Oreo crumbs (or into your food processor), add the melted butter, and granulated sugar. Gently mix with a fork to combine, or set your food processor on until the mixture if fully combined (about 20 seconds or so).
Press the crust into a nonstick pan, or divide the crust into four small tart pans.
Bake at 350° for 8-10 minutes. Remove the crust and and allow it to cool completely before filling.
To make the ganache:
Place the cream in a microwave safe bowl and heat on high for one minute. Cream should be very warm and but not boiling. Be cautious when removing it as it could be very hot. Add your semisweet chips or chunks, and allow it to sit untouched with the cream completely covering the chocolate. After about three minutes, whisk vigorously until a smooth ganache forms.
To assemble the tart:
Begin by lining the crust with peanut butter cups of choice. Pour the ganache over the peanut butter cups, and smooth gently around, filling in the spaces between the cups.
Top with crushed oreos and peanut butter cups, and semisweet chocolate shavings, salted peanuts. Toppings are optional but encouraged. Refrigerate for 30 minutes to allow the ganache to set. Serve cold or at room temperature. Store any leftovers in the refrigerator for up to five days. Enjoy!

Notes

See blog for dietary substitutions on dairy and gluten.