A rich chocolate ganache filling and a soft, chewy peanut butter cookie crust are the most INSANE combo in this luscious chocolate ganache tart.
What Friday wasn’t completely and totally MADE by peanut butter and chocolate?
The correct answer is none. It is also a well known fact that Fridays demand the indulge-est of desserts and I have a heck of a way to deliver that today.
Here you see the result of me wanting to make just a freakin’ gorgeous tart. And also wanting peanut butter and chocolate at the same time. And heck, why not throw cookies into that deal too??
Hence, the arrival of peanut butter cookie chocolate ganache tart. He is here to stay awhile. ??
This chocolate ganache tart may look fancy on the outside, but I PROMISE that even novice bakers can make this with ease. Impress yoself and your friends, you won’t regret it!!
- Peanut butter cookie crust. It’s just your standard PB cookie dough baked into the bottom of a tart pan. The cookie dough will puff up a bit as it bakes, but don’t stress about it. Just take the bottom of a glass and flatten it back down after its finished baking.
- Theeeeeeeen…..its time to fill it with da goods. Which is homemade chocolate ganache. Impossibly smooth, creamy, and just the perfect richness. Oofta, it’s good.
A quick little garnish of chopped peanuts and this baby is ready for the fridge to chill out for awhile and firm up. THAT IS IT, GUYS. I told you we were keeping dessert easy today.
This chocolate ganache tart slices up like a dream and honestly, you’re gonna impress the heck outta everyone you serve this beauty up to. Slices are rich, so a little bit goes a long way!!
If you can help yourself. I am definitely not one of those people. ??
Peanut Butter Cookie Chocolate Ganache Tart
Ingredients
Peanut Butter Cookie Crust
- 1/4 cup butter, softened
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white whole wheat flour
Chocolate Ganache
- 10 oz bittersweet chocolate, roughly chopped
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Candied peanuts for garnish
Instructions
Peanut Butter Cookie Crust
- Preheat oven to 350F. Lightly grease a 9-in tart pan with a removable bottom. Set aside.
- In the bowl of a stand mixer OR with a handheld electric mixer, beat butter and sugars together until completely creamy, about 1-2 minutes. Beat in peanut butter, egg, and vanilla until smooth.
- Add baking soda, salt, and flour to liquid mixture and beat until a soft dough forms. Pat dough into the bottom and up the sides of prepared tart pan. Chill crust in freezer 20 minutes.
- Bake crust at 350F 15-20 minutes or until crust is a light golden brown. (crust will puff up as it bakes-- use the bottom of a drinking glass to flatten back down once removed from oven) Cool on a wire cooling rack.
Chocolate Ganache
- Place chocolate in a large bowl and set aside. In a small saucepan, heat cream until it reaches a low simmer. Remove from heat and pour over chocolate. Whisk ganache until chocolate is completely melted and smooth. Whisk in vanilla.
- Pour chocolate ganache into cooled crust. Chill tart at least 2 hours until ganache is firm. Top tart with candied peanuts and slice into wedges. Enjoy!
Samantha says
I made a few tweaks to the topping but this came out great!