baking tart tarts

Peanut Butter Chocolate Tart

Saturday, September 19, 2020

Edd Kimber’s latest cookbook, One Tin Bakes, is a wonderful book that reduces the required bakeware to just one tin; each and every recipe in the book is baked in a 9 x13 inch baking pan.

I am really enjoying this book, and have so many things in it on my baking wish list: Raspberry and Rose Cheesecake Buns, Whisky and Rye Peach Pie, Brown Butter Apricot Crumble Bars, and Raspberry Cheesecake Streusel Squares (which you can find on ZoëBakes), just to name a few.

Edd’s preferred tin is this Nordic Ware pan, which I have and love, and use constantly.

Notes from the author on this Peanut Butter Chocolate Tart:

While I love pastry, sometimes I don’t have the patience or time to make it, so in those times, I turn to cookie crusts – tart cases made with a mixture of cookie crumbs and butter. They’re incredibly quick and simple to throw together, but they do have one down side: they’re not the easies to remove from the tin, so they’re best served in the tin. My way around this is to mix in an egg white, which acts like glue, holding down all of the ingredients together. For this tart, I have stuck with the flavors of two of my favorite candy aisle treats, peanut butter cups and Oreos, a candy and cookie which I think are pretty much perfect.

Peanut Butter Chocolate Tart

More Peanut Butter Recipes:

Peanut Butter Chocolate Tart

Peanut Butter Chocolate Tart

Servings: 10 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Resting Time: 50 minutes
A chocolate tart that tastes like a giant peanut butter cup, with an easy Oreo crust! A total crowd pleaser, and very easy to make.
Sarah Kieffer
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Ingredients

Oreo Crust

  • 36 Oreo Cookies
  • 4 tablespoons [60 g] unsalted butter melted and cooled
  • 1 large egg white
  • 1/4 teaspoon salt

Peanut Butter Filling

  • 1 1/2 cups [315 g] creamy peanut butter
  • 3 tablespoons [45 g] unsalted butter at room temperature
  • 1/2 cup [60 g] confectioners’ sugar
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • 1 1/2 cups [360 g] heavy cream divided

Chocolate Topping

Instructions

For the crust

  • Place the Oreos into a food processor and process to fine crumbs. Pour in the melted butter, egg white, and salt, and process until evenly mixed. Tip the crumb mixture into the prepared tin and press evenly across the base and a little up the sides of the tin. Refrigerate for 20 minutes.
  • Adjust an oven rack to the middle position, and preheat the oven to 350F [180C]. Line a 9×13 baking pan with a piece of parchment paper that covers all the sides of the pan.
  • Bake the crust for 12 to 15 minutes, or until set. If the crust loses definition as it bakes, use a glass to gently press back into shape (it will puff up a bit as it bakes). You can serve the tart in the baking tin, if you prefer, but the benefit of lining the tin and making the crust with egg white means that you can lift the baked tart from the tin (once thoroughly chilled) and assemble and serve it on a platter.

For the filling

  • Beat the peanut butter, butter, confectioners’ sugar, and vanilla together in a bowl until smooth. Pour in a quarter of the cream and mix until combined, then repeat with a further quarter of the cream. In a separate bowl, whip the remaining cream until it holds soft peaks, then carefully fold this into the peanut butter mixture, in two separate additions. Spread the filling into the tart crust in an even layer and refrigerate while you make the topping.
  • For the chocolate topping
  • Place the chocolate and cream in a heatproof bowl set over a pan of simmering water (ensuring the bottom of the bowl doesn’t touch the water underneath) and heat, stirring occasionally, until fully melted. Remove the bowl from the heat and add the butter, stirring until combined. Allow to cool for 5 minutes.

To Assemble

  • Pour the chocolate topping over the filling and spread into an even layer. Return the tart to the refrigerator for 20 to 30 minutes, or until the chocolate topping has set. Sprinkle with a little flaked sea salt (if desired) and cut into thin slices to serve. This peanut butter chocolate tart is best served on the day it’s made.

Notes

Recipe by Edd Kimbler, from his cookbook One Tin Bakes

 

  • Reply
    Emily Madland
    Sunday, May 9, 2021 at 3:39 pm

    Probably user error,.but the heavy cream confused me. If I’d slowed down, I think I would have realized that I should put in 1/4 of the divided portion. I’m sure it will still be delicious!

  • Reply
    Krayola
    Thursday, April 22, 2021 at 4:28 pm

    Thank you, I hope to try this. Small polite note, you have the method filling the tray with the crust before putting in the liner.

  • Reply
    Joelle Bradley
    Monday, January 11, 2021 at 10:53 pm

    Do we process :
    36 whole Oreos with cream filling?
    36 whole Oreos with filling scraped out (72 wafers) ?
    Just 36 single wafers?

    Thanks in advance for clarifying <3

    Joelle

    • Reply
      Emma
      Tuesday, February 2, 2021 at 10:59 am

      Hi there! When I made it yesterday I used 36 whole oreos with the cream filling. It tasted amazing! Took a couple of runs in the food processor because there were so many, but the crust was perfect.

  • Reply
    Keira Ball
    Monday, October 5, 2020 at 2:25 am

    Awsome recipe as always.

  • Reply
    Emily
    Friday, September 25, 2020 at 11:46 am

    Your tart looks awesome, gonna try this recipe sometime soon!

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