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Salted Peanut Butter Chocolate Tart

This rich tart features a buttery crust filled with a glossy, bittersweet chocolate and salty peanut butter mixture. The final dessert has a silky, smooth texture with a slightly cracked top, topped with flaky sea salt for an added crunch and flavor contrast. It’s a decadent yet simple treat that balances bitterness, saltiness, and sweetness beautifully.
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Main Course
Cuisine: American, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 200 grams cookies or biscuits for crust, such as graham crackers or digestive biscuits
  • 100 grams unsalted butter melted
  • 200 grams dark chocolate 70% or higher, chopped
  • 100 grams peanut butter creamy, salted
  • 100 grams granulated sugar fine
  • 2 large eggs at room temperature
  • 1 pinch sea salt flaky sea salt preferred
  • 50 ml heavy cream for melting chocolate

Equipment

  • Food processor
  • Tart pan
  • Double boiler or microwave
  • Spatula
  • Wire rack
  • Mixing bowls

Method
 

  1. Pulse the cookies or biscuits in a food processor until they become fine crumbs.
  2. Pour in the melted butter and pulse a few more times until the mixture looks like wet sand.
  3. 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.
  4. 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.
  5. In a mixing bowl, whisk together the peanut butter, sugar, eggs, and a pinch of sea salt until smooth and slightly fluffy.
  6. Fold the melted chocolate into the peanut butter mixture gently until fully combined, creating a shiny, thick filling.
  7. Pour the filling into the cooled crust, smoothing the top with a spatula so it’s level and inviting.
  8. 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.
  9. Remove the tart from the oven and let it cool completely on a wire rack. This helps the filling firm up for cleaner slices.
  10. Sprinkle flaky sea salt on top of the cooled tart for a salty crunch and enhanced flavor.
  11. 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

Ensure the tart cools completely before slicing to prevent cracking. For an extra touch, drizzle melted chocolate on top before serving.