Gluten Free Chocolate Peanut Butter Tart

I’ve already waxed poetic about my love of chocolate and peanut butter and peanut butter and chocolate and any elaborate combination of the two, so I’ll spare you the same spiel here (if you’re into it, you can read ALL of it here on our chocolate peanut butter mud cookies or on these chocolate peanut butter cupcakes). Instead, I’ll just give you the ooey gooey fudgey details of this gluten free chocolate peanut butter tart, my new pride and joy of the weekend (it can be yours too if you follow the recipe below). I’ve seen so many elegantly-simple chocolate tarts on Instagram (our number one app for consuming egregious numbers of food photos), and they always seemed just slightly too fancy to make. Low and behold, they’re super straight forward and a breeze to pull together and I’m INTO IT.

So, when a friend asked for something chocolatey and peanut buttery, I thought, now is the time to jump in and figure this chocolate tart business out. After skimming through five or so “chocolate tart” recipes (standard ones to get an idea for ratios and ingredients and timings) this recipe came together pretty quickly. The crust was a total shot in the dark – combining an idea I had for a peanut butter flour crust, but adding in cocoa powder and finely ground gluten free oreos (or the generic look a like), with a healthy serving of butter to glue it together. I also knew I wanted the filling to be pure, unadulterated chocolate, but also knew I wanted something rich and chocolately on top that tied in peanut butter. Thus the chocolate + peanut butter ganache (surprisingly simple, as ganache tends to be). Then, to make sure the peanut butter point was made, I tossed together my standard peanut butter buttercream and went to town piping it all over the glossy top. Sprinkle on extra chopped roasted peanuts and you’ve got a winner winner dessert for dinner.

Needless to say, this turned out AMAZING, if I do say so myself (and the taste-tester friends seconded the sentiment). One even confirmed it (and pardon the language) “a total f*ck you cake,” meant to be eaten in time of giving zero f*cks or as a less-than-fond farewell to a particularly unsavory individual. Who knows, maybe we’ll all be eating big slices of this come November 3rd (let’s hope – GO VOTE PLEASE). If rich + chocolate is your thing, check out our chocolate mousse cake (yes it’s also amazing) or this dark chocolate raspberry layer cake, or these chocolate donuts, or these Irish cream cupcakes (chocolate + coffee + Irish cream = YUM).

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5 from 1 vote

Gluten Free Chocolate Peanut Butter Tart

The ultimate indulgence: a peanut butter + chocolate crust, holding the richest chocolate tart filling and chocolate + peanut butter ganache, topped with peanut butter buttercream!

Prep Time1 hour hr

Cook Time40 minutes mins

Cooling time1 hour hr 30 minutes mins

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: buttercream, chocolate, chocolate peanut butter, ganache, gluten free, peanut butter, peanut butter cup, rich, tart

Servings: 12 people

Calories: 400kcal

Author: Amelia Farber

Equipment

• 10-inch tart pan
• Microwave
• Small saucepan
• Electric mixer
• Piping bag and tip

Ingredients

For the tart crust:

• 1/2 Cup softened salted butter
• 1/4 Cup peanut butter powder
• 1/4 Cup cocoa powder
• 1 Cup packed blanched almond flour
• 1/2 Cup packed finely ground gluten free oreos/chocolate cookies filling removed and discarded
• 3 Tbsp white sugar
• 1/2 tsp salt
• 1/4 tsp vanilla extract

For the tart filling:

• 10 oz good quality semi-sweet chocolate chopped
• 2 large eggs
• 1 1/3 Cup heavy cream
• 1 tsp instant coffee
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 Tbsp white sugar

For the peanut butter chocolate ganache:

• 2 oz good quality chocolate (I use a mix of milk and dark)
• 1/4 Cup smooth salted peanut butter
• 1/2 Cup heavy cream
• pinch salt

For the peanut butter buttercream:

• 1/2 Cup smooth salted peanut butter
• 1/2 Cup salted butter room temp
• 1 Cup sifted powdered sugar
• 1 tsp vanilla extract
• 1-2 Tbsp heavy cream optional
• 1/2 Cup roughly chopped salted roasted peanuts for decoration

Instructions

To make the tart shell:

• First, preheat your oven to 325° Fahrenheit and lightly grease a 10-inch tart pan, then set aside. In a medium bowl, using a spatula, stir together the softened butter, peanut butter flour, cocoa powder, almond flour, sugar, salt, and finely ground gluten free oreos (remove filling then blitz up in a food processor or nutribullet) until thick and moldable. Press the dough into your prepared tart pan, making sure that the crust is even all the way around and up the 1-inch sides of the tart pan. Bake for 15-20 minutes or until drier to the touch. Your crust will have puffed up a bit – don't worry. Let it cool completely before filling. Once the tart shell is cool, press the puffed areas with your finger tips until the crust is even.

To make the tart filling:

• In a small saucepan, begin heating your heavy cream over medium-low heat. Once the cream is simmering, turn off heat and add the instant coffee and the chopped chocolate and let sit for 1-2 minutes until melted, then whisk the cream + chocolate + coffee together until smooth. Add in the vanilla, sugar, and salt and whisk to combine. Separately, in a small bowl, whisk your eggs together, then spoon in a small amount of the hot chocolate + cream mixture and whisk to combine. Then slowly pour the egg mixture into the chocolate + cream pot, whisking constantly until glossy and smooth. Once your crust is cool and pressed, pour your filling in and bake for 20-25 minutes or until a knife inserted 3 inches from the edge of the tart comes out clean (the center will still jiggle). Let tart cool completely before topping.

To make the ganache:

• In a heat-proof bowl or large measuring cup, heat your cream in the microwave for 45 seconds or so until frothy but not boiled over. Remove and add in your chocolate and peanut butter and let sit for 2-3 minutes until melted, then stir the ganache until the cream, chocolate, and peanut butter have completely combined into a smooth, glossy sauce. Ad the pinch of salt and stir to combine, then carefully pour ganache over the top of the tart. You can tip the tart gently to encourage the ganache to spread to every edge of the tart (covering the tart filling, not the crust), then let cool and set completely in the fridge for at least 30 minutes.

To make the buttercream:

• While the tart is setting in the fridge, make the peanut butter buttercream. In a medium bowl, using an electric mixer, beat together the room temp butter and peanut butter until smooth, then add the powdered sugar and vanilla and beat until completely combined. Add 1 Tbsp at a time of heavy cream until the buttercream is your desired consistency for piping, then scoop buttercream into a piping bag with your favorite piping tip.
• Remove chilled tart from the fridge and pipe buttercream in patterns across the top. Finally, sprinkle the chopped roasted + salted peanuts over the top and then serve!

Tag @sisterssansgluten on Instagram if you snap a photo of your tart!

Food photography and styling by Amelia Farber