This Peanut Butter Tart has a buttery biscuit base, a peanut butter and chocolate filling and is topped with double cream and Reese’s Pieces.
Have I mentioned before how much I love Reese’s and Peanut Butter? Reese’s is my go-to candy whenever I need a chocolate fix and peanut butter in baking just makes everything taste exceptional.
With this tart I wanted to replicate a Reese’s Peanut Butter Cup, so I tried to replicate it in this tart, and I think I came pretty close because it is delicious.
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Tart Tin
So, for this recipe, I used my trusted Master Class 9” loose-based tart tin. I prefer to use a loose-bottomed tart tin for this recipe, and any tart recipe actually. It just makes it so much easier to get the tart out once it has set.
All you need to do is pop it onto a glass or a tin and gently push the sides down, there is no faff or mess trying to get the tart out.
I don’t bother to line either the sides or the bottom of this tin. It would be too difficult to try and line the sides because they are fluted. And lining the bottom would just then be a hassle to try and get the baking parchment off.
Biscuit Base
So, I went with a classic biscuit base for this tart. I didn’t want to do anything too fancy because I wanted it to be all about the filling.
I went with a plain digestive biscuit. You could use a chocolate biscuit like a chocolate digestive or a biscuit with a filling like an Oreo or a Golden Oreo would be delicious.
Just remember if you are swapping the plain biscuits you will need to adjust the amount of butter you use. Head down to the alternatives section below for the amounts.
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The biscuits need to be super fine crumbs. I find the best way to do this is by using a food processor, but you could also pop the biscuits into a food-safe bag and bash them with a rolling pin.
When you come to press the biscuits into the tin, I would recommend pressing them into the sides of the tin first and then whatever is leftover using that for the base. The biscuits do need to be quite tightly packed in to ensure there is no leakage.
Peanut Butter Filling
As I said above, I didn’t want to just add peanut butter to the base of this tart and cover it in chocolate. I wanted to get a similar taste and texture to a Reese’s Peanut Butter Cup.
So, I decided to use a crunchy peanut butter spread in this recipe but smooth would also work perfectly. I mixed it with icing sugar and unsalted butter to get the same texture and consistency as a Reese’s Peanut Butter Cup.
I wouldn’t recommend using a baking spread it is a bit too soft and will just turn the peanut butter and icing sugar mixture a bit too mushy. You want it to be thick, smooth and gloopy.
The peanut butter mixture needs to be spread evenly across your biscuit base. When you do this be careful not to move or dislodge any of your biscuit base. Any tiny gaps in the biscuits will cause the chocolate ganache to leak.
Chocolate Ganache
I love a chocolate ganache topping. It is basically just chocolate but better, if that is even possible. Chocolate ganache is made by mixing melted chocolate together with double cream. This needs to be double cream it won’t work using single cream.
It makes the chocolate a lot softer so when you cut into the top of your tart the peanut butter filling doesn’t just splodge everywhere, it also makes the chocolate go very shiny.
Decoration
To decorate I went with a simple and classic decoration of whipped double cream on top. I whipped the double cream to soft peaks and piped it onto the top of my tart and finished it off with some Reese’s Pieces.
Alternatives
You can use either milk or dark chocolate as the topping or a mix of both.
I used crunchy peanut butter spread for this recipe but you could use either smooth or crunchy.
Equipment
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Peanut Butter Tart
Ingredients
For the Biscuit Base
- 350 g Digestive Biscuits
- 175 g Unsalted Butter or Stork
For the Peanut Butter Filling
- 300 g Smooth OR Crunchy Peanut Butter
- 150 g Icing Sugar
- 100 g Unsalted Butter
For the Chocolate Ganache
- 300 g Milk Chocolate
- 25 g Unsalted Butter
- 150 ml Double Cream
For the Decoration
- 300 ml Double Cream
- Reese's Pieces
Instructions
To Make the Biscuit Base
- Crush your biscuits into small crumbs. I used a food processor but you could put them in a food bag and crush them with a rolling pin.
- Once they are completely crushed add the butter to the food processor and pulse until the biscuits resemble wet sand. Alternatively, you could add your crushed biscuits to a bowl and add your butter mixture.
- Pour the mixture into your tin and press into the base and sides.
To Make the Filling
- Add the peanut butter, icing sugar and butter to a large bowl and whisk until it comes together and is smooth and thick.
- Spread the peanut butter filling into your tart tin ensuring that it is smooth and even.
- Break up your chocolate into a bowl, add in the butter and leave to one side.
- In a heatproof bowl add your double cream and melt in the microwave on 30-second bursts until it is just about to start boiling. Alternatively, you can heat the cream up in a saucepan on a medium heat. You will know it is ready as there should be small bubbles around the edge of the bowl/pan.
- Pour the cream over the top of your chocolate and butter and leave for 2-3 minutes, the heat of the cream should melt the chocolate.
- Stir the chocolate mixture until it is completely incorporated and smooth. If there are still little lumps of chocolate put the entire mixture back into the microwave on 10-second bursts until it is completely smooth.
- Pour the mixture into your tart tin. Pop it into the fridge for 4-5 hours or until the chocolate has completely set.
To Decorate
- Remove your tart from the tin and place it on your serving plate.
- Whip the double cream until it reaches stiff peaks and pipe it onto the top of your tart
- Decorate with some Reese's Pieces.
Notes
- This Tart should last 3-4 days in the fridge.
