Y’all, this tart has alllllll the ATL vibes goin’ on… First off, it’s based on a recipe from Alton Brown 🤓 Second, it’s made with Georgia Grinders creamy peanut butter 🥜 Third, it was baked by me—a Georgia peach—for my Atlanta-based company 🍑
Anyhoo, this peanut butter tart is so rich and so indulgent. It’s like a bigger, fancier Reese’s Peanut Butter Cup, which of course means that it is absolutely bloody delicious 🖤
PrintPeanut Butter Tart
- Yield: 10 servings 1x
Ingredients
Scale
Crust:
- 6 ½ oz chocolate wafers [1]
- 1 Tbsp granulated sugar [1]
- 6 Tbsp unsalted butter, melted
Filling:
- 1 12-oz jar (1 1/3 cups) Georgia Grinders Creamy Peanut Butter
- 4 Tbsp unsalted butter, room temperature
- 3 oz confectioners’ sugar
- 1 tsp vanilla extract
Ganache:
- ¼ cup + 1 Tbsp heavy cream
- 2 oz bittersweet chocolate
Instructions
- Heat oven to 350°F.
- Put cookies and granulated sugar in food processor. Pulse until cookies are fine crumbs. Drizzle 6 Tbsp melted butter onto crumb mixture. Pulse to combine. Press crust mixture into the bottom of a 9-inch metal pie pan.
- Bake crust for 10–12 minutes. Remove from oven and cool completely.
- After the crust has cooled, make the filling. Combine peanut butter and 4 Tbsp butter in food processor. Process for one minute. Add confectioners’ sugar and vanilla, then process until smooth—roughly 2 minutes. Carefully spread filling mixture on top of crust.
- Bake tart for 10–12 minutes. Remove from oven and allow to cool while preparing the ganache.
- Pour cream into heatproof bowl and microwave on high until simmering—roughly 30 seconds. Remove bowl from microwave and add chocolate, making sure it’s completely submerged in the cream. Set aside for 2 minutes, then gently whisk until the chocolate is melted and completely combined with the cream (2–3 minutes).
- Spread ganache over tart. Chill in refrigerator for at least 1 ½ hours before serving. Chilling the tart overnight is a-okay, too.
Notes
- Our local Whole Foods didn’t have chocolate wafers, so we had to get a little crafty. We used 6 ½ oz of Back to Nature Classic Creme Cookies (basically, Oreos) with 95% of the creme scraped off. (This was almost an entire 12-oz box.) Since we left a bit of creme, we didn’t add any sugar to the crust.
Adapted from: Alton Brown
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