Peanut butter cups are iconic. They're a childhood favorite. Okay, who are we kidding, they're an adult favorite, too! So, I'm taking this classic flavor combination and creating a tart. Sweet peanut butter filling inside a chocolate cookie crust with a chocolate ganache topping makes a grown-up peanut butter cup.
Technique tip: The tart can be made 1 day ahead and stored, covered, in the refrigerator. When you store the tart in the fridge, the chocolate ganache top turns opaque. Lightly sweep a kitchen torch set to low over the ganache to shine up the chocolate before serving.
Chocolate Cookie Crust
- 1½ cups chocolate wafer cookie crumbs
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
Peanut Butter Filling
- 1¼ cups chunky peanut butter
- 5 tablespoons unsalted butter, softened
- 3/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 tablespoons whole milk, or more as needed
- 1½ teaspoons vanilla extract
Chocolate Ganache Topping
- 5 ounces good-quality semisweet chocolate, roughly chopped
- 1/3 cup heavy cream
- 2 tablespoons unsalted butter
- 1½ tablespoons light corn syrup
- 3/4 cup chopped roasted, salted peanuts, for garnish
For the crust:
1. Preheat the oven to 350°F.
2. In a medium-size bowl, mix the chocolate wafer cookie crumbs and salt. Add the melted butter and mix until the cookie crumbs are well coated. Sprinkle the cookie crumb mixture in a 9-inch tart pan, with a little extra around the base of the sides. Press the crumbs on the bottom and sides of the pan using the heel of your hand or a tart tamper. Make sure the crust is as even in thickness as possible.
3. Bake the crust for 8-10 minutes, then place it on a wire rack and allow it to cool completely. (Blind baking means to partially or fully cook a pie or tart crust that has a filling that is cooked for only a short period of time or not at all.)
For the peanut butter filling:
In a stand mixer fitted with the paddle attachment, beat the peanut butter and softened butter until well mixed. Add the powdered sugar, salt and nutmeg and mix to combine. Next, add the milk and vanilla extract and beat until smooth, about 1 minute.
Fill the cooled crust with the peanut butter filling, leveling it with an offset spatula. The crust should extend above the filling slightly to leave space for the chocolate ganache topping.
For the chocolate ganache topping:
1. Melt the chocolate in a heatproof bowl set over a pan of simmering water or a double boiler. Whisk in the heavy cream until smooth. Add the butter and corn syrup and whisk until the butter is melted and the chocolate mixture is smooth.
2. Pour the chocolate mixture on top of the tart, moving the tart in a tilting motion so the chocolate runs to the sides and covers the entire top of the tart.
3. Garnish the edges of the tart with the chopped peanuts. Refrigerate the tart for at least 1 hour and serve chilled.