Peanut Butter Cup Tart

Peanut Butter Cup Tart


One 10-Inch Tart



  • 8 ounces chocolate wafers (35 wafers), broken into pieces
  • 6 tablespoons unsalted butter, melted and cooled
  • ¼ cup Domino® Granulated Sugar
  • Pinch of koshersalt


  • 1 ¼ cups Domino® Confectioners Sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 3 tablespoons heavy cream
  • ¾ cup creamy peanut butter
  • ½ teaspoon pure vanilla extract
  • Pinch of kosher salt


  • 10 ounces semisweet chocolate (55% to 61% cacao), chopped
  • 1 tablespoon unsalted butter, room temperature
  • 1 ¼ cups heavy cream


  • Lightly sweetened whipped cream, for serving
  • Peanut brittle, chopped, for serving


Make the Chocolate Crumb Crust

Preheat oven to 350 degrees. In a food processor, pulse wafers until fine crumbs form. Add butter, sugar, and salt, and process until well combined. Press mixture firmly into bottom and up the sides of a 10-inch fluted tart pan with a removable bottom. Bake until crust is fragrant, about 15 minutes. Let cool completely on a wire rack.

Make the Peanut Butter Filling

Sift sugar into a large bowl; set aside. Combine butter, cream, peanut butter, vanilla, and a pinch of salt in a saucepan over medium heat. Cook, stirring, until butter and peanut butter are just melted. Pour over confectioners' sugar in bowl and whisk until smooth. Pour into cooled crust and spread to edges using a small offset spatula. Cover with plastic pressed directly on surface and cool to room temperature, about 30 minutes.

Make the Ganache Topping

Place chocolate and butter in a heatproof bowl. Bring cream just to a boil in a small saucepan over medium heat, then pour over chocolate mixture. Let stand 5 minutes until chocolate has softened, then stir together with a rubber spatula until emulsified. Let cool at room temperature, stirring occasionally, until mixture is thick, glossy, and just holds a line, but is still pourable, 30 to 40 minutes.

Place tart on a revolving cake stand. Pour ganache topping into center of tart and carefully spread just shy of the edges. Using a small offset spatula held at an angle, create a spiral pattern in the top of the tart by spinning the cake stand while slowly sliding the spatula out from the center of the tart to the edge. Let stand at room temperature until ganache has set, about 1 hour. Serve at room temperature with whipped cream and peanut brittle, if desired. Tart is best served the day it is made but can be kept in an airtight container at room temperature for up to 2 days