Bake or Break

Peanut Butter Tart

With the overwhelming love of peanut butter in my family, I consider it a wonderful challenge to find new peanut butter recipes for family to-dos. For my Daddy’s birthday, I started searching for a recipe and re-stumbled upon this recipe from Martha Stewart. It’s a lovely combination of graham cracker crust, chocolate ganache, and a fluffy peanut butter filling.

I had found this recipe some time last year and knew instantly that it would be quite a hit for us. I even went so far as to add the exact sized tart pan to my Amazon wishlist. Luckily, I got that pan for some gift-receiving occasion and have finally put it to good use.

This simple Peanut Butter Tart is a deliciously sweet and rich no-bake dessert with a little chocolate surprise inside!

Her recipe is near-perfect. Having now made it, I will assume the voice of experience and clarify a few directions. First, when making the ganache, keep whisking it in the ice bath until it thickens a good bit. Then, take it out and whisk it vigorously to incorporate enough air to stiffen the mixture. Secondly, when adding the whipped cream to the peanut butter mixture, add it in portions. Fold in the first couple of additions, then whisk in the rest. You may find other methods that work better for you, but these certainly helped me.

I cannot adequately express to you how good this tart is. It’s rich and flavorful without being overwhelming. Plus, it’s beautiful! It looks a lot more impressive than it should, given the amount of work that goes into it. My only complaint? Finding a serving tray for it. After an extensive search, I did find the perfect-sized tray at Kohl’s. We all certainly had no problem finishing every bite of it. As an added warm-weather bonus, there’s no baking involved. It’s a great dessert for saying farewell to summer.

Peanut Butter Tart

Prep Time 45 minutes
Total Time 45 minutes
Peanut Butter Tart


For the crust:

  • 10 4&3/4"x 2&1/2"graham crackers, broken into pieces
  • 6 tablespoons unsalted butter, melted

For the filling:

  • 3 ounces milk chocolate, plus more for garnish
  • 1 & 3/4 cups heavy cream, divided
  • 3/4 cup creamy peanut butter
  • 4 ounces cream cheese
  • 1/3 cup sweetened condensed milk


To make the crust:

  1. Pulse graham crackers in the bowl of a food processor until fine crumbs are formed. Place crumbs and butter in a medium bowl. Stir with a fork until combined.
  2. Press crumbs into the bottom and up sides of a 13 3/4-by-4 1/4-inch rectangular tart pan with a removable bottom. Refrigerate.

To make the filling:

  1. Fill a large bowl with ice and water.
  2. Chop chocolate, and place in a medium bowl.
  3. Place 1/2 cup cream in a small saucepan over medium heat, and bring to a boil. Immediately pour over chopped chocolate. Let set for 5 minutes. Then, whisk to combine.
  4. Set chocolate mixture (ganache) in ice bath and whisk constantly until cool. Then, remove ganache from ice bath, and continue whisking until just thickened. Do not overmix. Spread ganache in the bottom of the prepared crust. Refrigerate until set.
  5. Place peanut butter, cream cheese, and condensed milk in the bowl of a food processor. Process until smooth. Transfer to a mixing bowl and set aside.
  6. Whip 3/4 cup heavy cream to soft peaks. Fold about 1/3 of whipped cream gently into peanut butter mixture. Repeat with another 1/3. Whisk in remaining 1/3.
  7. Transfer filling to prepared crust. Refrigerate for 2 hours or overnight.
  8. Remove tart from refrigerator 10 minutes before serving.
  9. Whip remaining 1/2 cup cream and dollop on top of tart. Using a vegetable peeler, make chocolate curls for garnish.


Recipe adapted from Martha Stewart.

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    25 Comments on “Peanut Butter Tart”

  1. Lordy, I don’t see enough peanut butter- anything here in Manila. This post makes the lack worthwhile.

  2. WOW! This looks yummy!Peanut butter in a tart – exquisite!

  3. I love peanut butter – to the point that I don’t BUY it because I’ll eat it all. So this pie, obviously, would be heaven for me!

  4. This MS recipe was on Tastespotting today—oh it sounds delicious & looks amazing!

  5. I’ve got two questions – do you think I could do this without a food processor? I think the crust would be fine but what about the peanut butter filling? And, if I don’t have special tart pan, what would be an alternative-sized pan? Finally, I made he chocolate wafter ice box cake a few weeks ago, and it was great. Love your site.

  6. Kelly, you certainly don’t need a food processor for the crust. As for the filling, you could most likely make it with a hand mixer. It will just be a bit tedious because it will take a while to get it to the right consistency. You can use any sized pan that has roughly the same area and height. So, the area of my tart pan is about 58 & 1/2 square inches (length x width). The height is about an inch. If you have anything roughly that size, it shouldn’t be a problem. One nice thing about the pan I used is that the bottom is removable so that you can take out the tart with much less chance of breaking it.

    Good luck! Let me know how it works for you.

  7. Hi. I made this the other night and did use a mixer (I broke my food processor bowl recently, ugh). I had to add a little extra sweetened condensed milk to mix it easier.
    I made this in a 9 inch springform pan and I put a piece of parchment paper on the bottom (before snapping the side part on) and that made it easier to remove. It was a bit thicker than the required pan size, so took a bit longer than 2 hours to chill.
    But, once chilled, it was so good.

  8. all i can say is WOW… that looks amazing. I love peanutbutter!

  9. I’m glad you liked it, Jennifer. Good to know that it works well in a springform pan.

    Carrie, thanks for the compliment. I, too, love love love peanut butter.

  10. I am SO going to make this one. Thanks for feeding my hunger for peanut butter:)

  11. another fantastic way to have peanut butter. Looks gr8 .

  12. Coming from the Peanut capitol of the world(no really),I’m always looking for great peanut butter desserts. This one certainly looks beautiful and sounds yummy!

  13. Have mercy…my husband would kill for this!

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  19. I made this for Easter and it was delicious! I made 1-1/2 times the recipe and put it in a 10.25″ round tart pan. Also, I used my Kitchenaid stand mixer to make the peanut butter filling and it came together perfectly. I mixed the cream cheese and condensed milk on high until there were no lumps in the cream cheese, and then added the peanut butter.

  20. Sarah, I’m glad you liked it! Thanks for the info on adjusting the recipe for a round pan.

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  24. This was amazing! Very easy to make and everyone loved it. I probably could have eaten half of it myself! The peanut butter filling was perfect

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