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peanut butter tart with chocolate ganache

Chocolate Peanut Butter Tart with Chocolate Ganache

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A rich chocolate almond flour tart crust filled with a creamy peanut butter cheesecake filling, topped with smooth chocolate ganache and chopped peanuts. Naturally gluten-free and slices beautifully directly from the fridge.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 115 g almond flour
  • 15 g oat flour
  • 35 g unsweetened cocoa powder
  • 3 tablespoons monk fruit sweetener or granulated sugar
  • 1 pinch salt
  • 1 large egg
  • 45 g unsalted butter or shortening softened
Peanut Butter Filling
  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 1 cup peanut butter
  • 8 ounces cream cheese softened
Chocolate Ganache
  • 4 ounces chocolate chips
  • 0.5 cup heavy cream
  • 0.25 cup chopped peanuts for topping

Equipment

Digital Scale
Digital Scale
Hand Mixer
Hand Mixer
9-inch Tart Pan
9-inch Tart Pan

Method
 

  1. Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch tart pan with parchment paper if desired.
  2. Add the almond flour, oat flour, cocoa powder, sweetener, and salt to a mixing bowl. Whisk until evenly combined and break up any cocoa powder clumps.
  3. Add the softened butter and egg. Mix with a fork or pastry cutter until a soft, crumbly dough forms. If the dough is too dry to hold together when pressed, add cold water 1 teaspoon at a time until it comes together.
  4. Wrap the dough in plastic wrap and refrigerate for 10 minutes. Roll the chilled dough to approximately ⅛-inch thick.
  5. Transfer the dough to the tart pan and gently press it across the bottom and up the sides. Patch any cracks with additional pieces of dough. Prick the bottom of the crust several times with a fork.
  6. Bake for 10–12 minutes, or until the surface looks matte and dry. Let the crust cool completely in the pan.
  7. Add 1 cup of heavy whipping cream to a large mixing bowl and beat with an electric mixer until stiff peaks form.
  8. In a separate bowl, beat the softened cream cheese until smooth. Add the powdered sugar and peanut butter and continue beating until completely smooth and creamy.
  9. Gently fold the whipped cream into the peanut butter mixture until evenly combined. Spread the peanut butter filling evenly inside the completely cooled chocolate tart crust. Refrigerate while you prepare the ganache.
  10. Place the chocolate chips in a heat-safe bowl. Heat the ½ cup heavy cream until hot but not boiling, then pour the hot cream over the chocolate chips.
  11. Let it sit undisturbed for about 2–3 minutes, then stir until the chocolate is completely melted and the ganache is smooth and glossy.
  12. Let the ganache cool for several minutes so it is no longer hot but is still pourable. Pour the chocolate ganache over the peanut butter filling, gently spreading it to the edges.
  13. Sprinkle chopped peanuts over the top and refrigerate the tart until the filling and ganache are completely set, ideally at least 2 hours.

Nutrition

Calories: 420kcalCarbohydrates: 26gProtein: 10gFat: 34g

Notes

Chocolate Peanut Butter Tart Tips & Expert Strategy

TEXTURE NOTE: The filling should be dense like a cheesecake but creamy like a mousse. If it feels heavy and solid, you likely overmixed the heavy cream when folding it in.
SUBSTITUTION WARNING: Using natural, drippy peanut butter instead of a standard creamy spread (like Jif) will make the filling looser and greasier.
BETTER LATER: This tart slices much cleaner and tastes better on the second day after the layers have had a full night to firm up in the fridge.
SERVING TIP: Serve this straight from the fridge while the ganache is firm. If left at room temperature for too long, the layers will get soft and messy.

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