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This peanut butter cup tart has a crisp chocolate cookie crust, a smooth no-bake peanut butter filling, and a glossy chocolate ganache topping studded with mini peanut butter cups. It tastes like your favorite candy in dessert form, and it is rich, creamy, and easy to make ahead for parties and holidays.

Ingredients

  • 1 1/2 cups chocolate sandwich cookie crumbs (about 18 cookies, filling included)
  • 5 tablespoons unsalted butter, melted
  • 8 oz (226 g) cream cheese, softened
  • 3/4 cup creamy peanut butter
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup cold heavy whipping cream
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream (for the ganache)
  • 1 cup mini peanut butter cups, halved or roughly chopped, divided
  • 2 tablespoons chopped roasted peanuts, for garnish (optional)

Instructions

  1. Make the crust: Stir the cookie crumbs and melted butter together until the mixture looks like wet sand.
  2. Press the crumbs firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Chill for 20 minutes, or bake at 350°F (175°C) for 8 minutes and cool completely.
  3. In a large bowl, beat the cream cheese and peanut butter with an electric mixer until smooth and fluffy, about 2 minutes.
  4. Add the powdered sugar, vanilla, and salt and beat until creamy and well combined.
  5. In a separate chilled bowl, whip the cold heavy cream to stiff peaks.
  6. Fold about one-third of the whipped cream into the peanut butter mixture to lighten it, then gently fold in the remaining whipped cream until no streaks remain.
  7. Fold in 1/2 cup of the chopped mini peanut butter cups, then spread the filling evenly into the chilled crust.
  8. Refrigerate for 1 hour while you make the ganache.
  9. Make the ganache: Place the chocolate chips in a heatproof bowl. Heat 1/2 cup heavy cream until steaming, pour it over the chips, and let sit for 2 minutes. Stir until smooth and glossy. Let cool for 10 minutes.
  10. Pour the ganache over the chilled filling and spread gently to the edges.
  11. Top with the remaining peanut butter cups and chopped peanuts, if using.
  12. Refrigerate for at least 4 hours, or overnight, until completely set. Remove from the pan and slice with a hot, dry knife for clean cuts.

Notes

  • Use a commercial creamy peanut butter such as Jif or Skippy. Natural peanut butter can make the filling oily and too soft.
  • Make sure the cream cheese is fully softened so the filling is smooth and lump-free.
  • Let the ganache cool slightly before pouring so it does not melt the filling.
  • Press the crust firmly into the pan so it holds together when sliced.
  • Run a knife under hot water and wipe it dry between slices for clean edges.
  • Store covered in the refrigerator for up to 5 days.
  • To freeze, freeze the tart uncovered until firm, then wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight.
  • Swap the cookie crust for a graham cracker or pretzel crust if you prefer.
  • Use full-size peanut butter cups, chopped, if mini cups are not available.

Nutrition

Find it online: https://thefamilycooking.com/peanut-butter-cup-tart/