Description
A luscious Chocolate Peanut Butter Swirl Tart featuring a crunchy chocolate sandwich cookie crust, a rich chocolate ganache layer, and a light, creamy peanut butter filling with a decadent chocolate swirl topping.
Ingredients
Scale
- 24 Chocolate Sandwich Cookies (processed into fine crumbs)
- 6 tbsp Unsalted Butter (melted)
- 1/2 cup Semi-Sweet Chocolate Chips
- 1/3 cup Heavy Whipping Cream
- 1 tsp Vanilla Extract
- 1 cup Heavy Whipping Cream (cold and whipped to soft peaks)
- 1 tsp Vanilla Extract
- 4 oz Cream Cheese (softened to room temperature)
- 3/4 cup Creamy Peanut Butter
- 3/4 cup Powdered Sugar (sifted)
- 1/4 cup Chocolate Syrup (or hot fudge sauce)
Instructions
- Using a food processor, process the whole chocolate sandwich cookies into fine crumbs. Add melted unsalted butter and pulse until the mixture resembles thick, mushy sand that can be easily shaped.
- Press the cookie crumb mixture evenly into the bottom and sides of a 9 1/2 inch tart pan. Smooth the surface with a rubber spatula or bottom of a measuring cup. Refrigerate the crust while preparing the ganache.
- Place semi-sweet chocolate chips in a small glass bowl. Heat heavy whipping cream in a saucepan over medium heat until it simmers. Remove from heat and pour cream over the chocolate chips. Cover with foil and let sit 4-5 minutes. Whisk gently until smooth, adding vanilla extract. If needed, warm briefly in the microwave at 50% power for 15 seconds.
- Spread the chocolate ganache evenly over the chilled cookie crust. Refrigerate or freeze while preparing peanut butter filling.
- In a chilled bowl, whisk 1 cup heavy whipping cream on medium-high speed until soft peaks form. Refrigerate until ready to use.
- Using a mixer with paddle attachment, beat softened cream cheese until smooth and creamy (2-3 minutes). Add peanut butter, sifted powdered sugar, and vanilla extract and mix until well combined. Fold in half of the whipped cream until incorporated.
- Gently fold the remaining whipped cream into the peanut butter mixture with a spatula until uniform and airy in texture.
- Spoon the peanut butter filling over the chocolate ganache layer and smooth with an offset spatula. Drizzle chocolate syrup or hot fudge sauce on top. Use a knife, palette knife, or skewer to create swirled marbled patterns.
- Refrigerate the tart for at least 2 hours or overnight to set. Alternatively, freeze for a minimum of 1 hour.
- Remove tart from pan before serving and slice using a sharp knife for clean cuts. Enjoy your decadent Chocolate Peanut Butter Swirl Tart!
Notes
- Perfect for chocolate and peanut butter lovers.
- No-bake dessert.
- Can be prepared in advance and refrigerated.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg