Peanut Butter Chocolate Tart


Peanut Butter Chocolate Tart

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Peanut butter chocolate tart topped with crushed peanuts and whole hazelnuts

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    Just one bite of this delightfully rich cheesecake dessert, and your guests will know how much they're loved.

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    Servings and Ingredients

    Serves 12
    1 ¼ c. finely crushed Hy-Vee graham crackers (about 21 squares)
    1 c. Hy-Vee roasted salted peanuts
    ⅓ c. Hy-Vee granulated sugar
    ½ c. Hy-Vee unsalted butter, melted
    6 oz. bittersweet chocolate, chopped
    ½ c. Hy-Vee heavy whipping cream
    1 c. Hy-Vee creamy peanut butter
    1 (8 oz) pkg Hy-Vee cream cheese, softened
    1 ¼ c. Hy-Vee powdered sugar
    ¼ c. Hy-Vee heavy whipping cream
    Peanuts, for garnish
    Marshmallow Creme Blossoms, for garnish


    1. Preheat oven to 350 degrees.
    2. In a food processor, combine crushed crackers, peanuts and granulated sugar. Cover and pulse to form fine crumbs. Add melted butter; cover and pulse to combine. Press onto the bottom and up the sides of a 9-inch tart pan with a removable bottom.
    3. Bake for 8 to 10 minutes or until crust is light brown. Cool on a wire rack.
    4. For ganache, place chocolate in a medium bowl. In a small saucepan, bring heavy whipping cream just to boiling over medium-high heat. Remove from heat; pour over chocolate in bowl (do not stir). Let stand for 5 minutes. Stir until smooth. Cool on a wire rack.
    5. For filling, place peanut butter and cream cheese in a medium mixing bowl. Beat with an electric mixer on medium speed until smooth. Gradually add powdered sugar; beat until smooth. Add cream; continue beating until smooth.
    6. Add filling to crust, spreading evenly. Spread ganache over top. Cover and refrigerate for 2 to 24 hours.
    7. Just before serving, sprinkle additional peanuts and pipe small mound of Marshmallow Creme Blossoms on top. Use a torch to lightly toast blossoms. To serve, cut tart into wedges.
    8. Marshmallow Creme Blossoms: In a 2-quart top of a double boiler, combine 1/2 cup Hy-Vee granulated sugar, 2 tablespoons water, 1 egg white and 1/8 teaspoon cream of tartar. Place top pan over simmering water. Cook, beating constantly with an electric mixer on high for 10 minutes, or until an instant-read thermometer registers 160 degrees. Remove top pan from heat; add 1/3 cup marshmallow creme and 1/2 teaspoon Hy-Vee vanilla extract. Beat about 1 minute more or until mixture is fluffy and holds soft peaks. Spoon into pastry bag fitted with plain pastry tip.

    Nutrition facts


    570 Calories per serving

    Amounts Per Serving

    • Total Fat: 39g
    • Cholesterol: 60mg
    • Sodium: 250mg
    • Total Carbohydrates: 53g
    • Protein: 9g

    Daily Values

    Vitamin A 15%
    Vitamin C 0%
    Iron 8%
    Calcium 4%

    Recipe Source:

    Hy-Vee Seasons Holiday 2016.