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Peanut Butter Tart

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.  
Prep Time40 minutes
Setting and Decorating Time4 hours 20 minutes
Total Time5 hours
Course: Dessert
Cuisine: Tart
Keyword: Peanut Butter, Tart
Servings: 12 Servings
Author: Sarah Mark

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.