Intro
This tart is a quiet rebellion against the usual dessert routines. It’s a little messy, a little indulgent, and all about that perfect balance of bitter chocolate and salty peanut butter. When I first made it, I realized how much texture and flavor can come from just a handful of ingredients thrown together with a bit of love. It’s not fancy, but it’s honest, and sometimes that’s exactly what you need after a long day.
Why This Recipe Matters
Points
- It’s a reminder that simple ingredients can create something unexpectedly rich and satisfying.
- Baking this tart brings back childhood memories of peanut butter cups and chocolate bars, but with grown-up depth.
- Making it from scratch feels like reclaiming a little bit of control amidst chaos.
- Sharing slices of this always sparks conversations about favorite sweets—and guilty pleasures.
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Why this recipe matters to me
Behind The Recipe
Story
I came across a battered old cookbook that had a recipe for a peanut butter tart, but it was missing some flavor punch.
I started experimenting with dark chocolate, flaky sea salt, and roasted peanuts, tweaking until it felt just right.
Every time I make it, I remember the first time I realized it could be a crowd-pleaser, not just a personal treat.
It’s become a go-to when I want something quick, rich, and deeply satisfying, especially with a cup of strong coffee.
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Behind the Recipe
Recipe Trivia
Points
- Peanut butter and chocolate have a long history together, dating back to the 1920s in America.
- The tart’s crust is inspired by classic French pâte sablée but with a rustic, less refined twist.
- Salted peanut butter adds a caramel-like complexity that’s hard to beat in this dessert.
- This recipe is a modern riff on the traditional ‘tarte au chocolat’ from French pâtisserie, jazzed up with peanuts.
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Recipe Origin or Trivia
Ingredient Breakdown
Bullets
- Dark chocolate: I use 70% or higher—sharp, slightly bitter, melts smoothly, balancing sweetness with depth.
- Peanut butter: Creamy, salty, with a hint of roasted peanut aroma—skip reduced-fat versions, they lack richness.
- Butter: Unsalted, melts into the crust for flaky layers—sub with coconut oil for dairy-free, but flavor shifts.
- Sugar: Fine granulated, helps set the filling—can swap with honey or maple syrup, adjust moisture.
- Eggs: Bind the filling, add richness—flax eggs work if you want vegan, but texture changes slightly.
- Sea salt: Finishes the flavor, enhances chocolate and peanut notes—use flaky sea salt for that crispy burst.
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Ingredient Breakdown
Preparation Guide
Steps
- Preheat oven to 180°C (350°F).
- Make crust: pulse cookies and nuts in processor until fine. Add melted butter, blend. Press into tart pan. Bake 15 minutes until golden.
- Prepare filling: melt chocolate with a splash of cream over double boiler or gentle microwave. Stir until smooth.
- Mix peanut butter, sugar, eggs, and a pinch of salt in bowl. Add melted chocolate, fold until uniform.
- Pour filling into cooled crust. Smooth surface with spatula.
- Bake tart at 180°C (350°F) for 20-25 minutes until just set but slightly wobbly in center.
- Let cool completely on wire rack—this helps filling firm up for slicing.
Checkpoints
- Crust should be golden and firm.
- Filling should be shiny and slightly crack on top but not jiggly.
- Edges should pull away slightly from pan.
Ingredient Substitutions
- Dairy-Free: Use coconut milk or coconut cream instead of cream—adds a tropical note, slightly lighter texture.
- Gluten-Free: Swap cookies with gluten-free biscuits or oats—watch for texture and flavor differences.
- Vegan: Replace eggs with flax eggs, and butter with coconut oil—may alter richness slightly.
- Sweetener: Maple syrup or honey can replace sugar—adjust quantity for sweetness and moisture.
- Salt: Use Himalayan or sea salt—different mineral notes, but keep in moderation.
Ingredient Spotlight
Dark Chocolate
It melts into a glossy, smooth filling that offers a sharp, bittersweet punch.
The quality of chocolate really shows—better chocolate, better flavor.
During baking, it develops a slightly smoky aroma, inviting and deepening the taste.
Peanut Butter
Creamy peanut butter blends seamlessly, giving the tart a salty, roasted richness.
If it’s too oily, the filling can be greasy—use natural, less processed for balance.
The aroma of peanut butter intensifies when baked, adding warmth and familiarity.
Mistakes And Fixes
FELT: Overbaked Crust Turned Hard And Dry.
Fix: Cover with foil early to prevent burning, bake at slightly lower temp.
DUMPED: Too Much Salt Made Filling Bitter.
Fix: Rinse the salt by adding a splash of cream and remix.
OVER-TORCHED: Chocolate Burnt, Bits Tasted Bitter.
Fix: Use a double boiler next time, stir constantly.
CRACKED: Filling Cracked After Cooling.
Fix: Chill longer, or add a thin layer of melted chocolate on top.
Cooking Tips
- Chill crust before filling to prevent sogginess.
- Melt chocolate gently—double boiler or microwave in short bursts—avoid scorching.
- Use room temperature eggs for smoother filling mixing.
- Bake tart until just set—resist the urge to overbake.
- Sprinkle flaky sea salt on top before baking for extra crunch and flavor.
- Let the tart cool completely before slicing for clean edges.
Make Ahead Storage
Crust can be baked and stored airtight for 2 days.
Filling can be prepared 1 day ahead, kept refrigerated.
Assemble and bake the day of serving for best texture.
Tart keeps in fridge, covered, for up to 3 days—bring to room temp to enhance flavors.
Quick Fixes
When Filling Cracks, Patch With A Dab Of Melted Chocolate.
It seals cracks and adds a glossy finish.
Splash A Little Warm Cream On Chocolate To Re-melt And Smooth For Drips Or Cracks.
Creates a shiny, uniform surface.
Shield Edges With Foil If They Brown Too Fast.
Prevents burning without affecting the center.
Patch A Soggy Crust With A Quick Sprinkle Of Toasted Crumbs.
Adds crunch and masks moisture.
Rescue A Runny Filling By Refrigerating For 30 Minutes.
Sets up the texture for slicing.
Faqs
Can I make this gluten-free?
Yes, use gluten-free cookies or oats for the crust, but texture may vary.
How do I prevent cracks in the filling?
Bake until just set, cool slowly, and avoid overmixing eggs.
Can I freeze the tart?
Yes, up to a month. Wrap tightly and thaw slowly in fridge.
Is there a vegan version?
Use coconut cream, flax eggs, and vegan chocolate—expect slight flavor shifts.
How do I get a shiny chocolate top?
Add a little warm cream or butter to melted chocolate before pouring.
Can I use natural peanut butter?
Yes, but stir well to incorporate oil; flavor may be slightly different.
What if the crust crumbles?
Press firmly and bake longer; adding a bit more butter helps.
Can I add toppings?
Yes, chopped peanuts, chocolate shavings, or sea salt flakes work well.
How do I store leftovers?
Keep refrigerated, covered, for up to 3 days. Let come to room temp before serving.
What’s the best chocolate for this?
Use high-quality dark chocolate, 70% or higher, for depth and smooth melt.
Outro
Making this tart is about embracing the imperfect moments—the drips, the cracks, the messy edges. It’s honest and unpretentious, just like a good dessert should be. In a world of flashy, complicated sweets, sometimes the simplest flavors—rich chocolate, salty peanut, a touch of sea salt—are what stick with you most.
Salted Peanut Butter Chocolate Tart
Ingredients
Equipment
Method
- Pulse the cookies or biscuits in a food processor until they become fine crumbs.
- Pour in the melted butter and pulse a few more times until the mixture looks like wet sand.
- Press this crumb mixture firmly into the bottom and up the sides of a tart pan, creating an even crust. Bake in a preheated oven at 180°C (350°F) for 15 minutes until golden and set.
- While the crust cools slightly, melt the dark chocolate with a splash of heavy cream in a double boiler or microwave, stirring until smooth and glossy.
- In a mixing bowl, whisk together the peanut butter, sugar, eggs, and a pinch of sea salt until smooth and slightly fluffy.
- Fold the melted chocolate into the peanut butter mixture gently until fully combined, creating a shiny, thick filling.
- Pour the filling into the cooled crust, smoothing the top with a spatula so it’s level and inviting.
- Bake the tart at 180°C (350°F) for 20-25 minutes until the filling is just set but still slightly wobbly in the center.
- Remove the tart from the oven and let it cool completely on a wire rack. This helps the filling firm up for cleaner slices.
- Sprinkle flaky sea salt on top of the cooled tart for a salty crunch and enhanced flavor.
- Once cooled, slice the tart into portions, serve, and enjoy the rich, silky chocolate and salty peanut butter flavor with a crunch of sea salt.
Notes
Hey there — I’m Olivia “Liv” Carter, founder, recipe crafter, and storyteller behind Crying Into The Onions. I live somewhere in the heartland of the United States, where seasons change boldly, the smell of onions sizzling in a pan is a love language, and the kitchen is my favorite place to get messy and find magic.
I started this blog to share more than just recipes — I wanted to capture the emotions, memories, and quirks that make food more than fuel. Because sometimes, cooking makes you laugh. Sometimes, it makes you cry (into the onions, naturally). And most of all, it brings people together.