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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
Cook Time40 minutes
Cooling time1 hour 30 minutes
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!