Chocolate Peanut Butter Tart Recipe

Chocolate Peanut Butter Tart, a giant peanut butter cup

WebFeb 2, 2021 · Make the crust. Preheat oven to 350°F. Set a 9-inch tart pan with a removable bottom on a sheet pan. Add the flour, cocoa powder, …

1. Preheat oven to 350°F. Set a 9-inch tart pan with a removable bottom on a sheet pan. Add the flour, cocoa powder, confectioners' sugar and salt to a medium mixing bowl and whisk together. Pour the melted butter and vanilla extract and stir until well mixed. Press the dough into the tart pan along the bottom and up the sides in an even layer.
2. Bake until the crust goes from looking very wet to looking fairly dry, about 20 minutes. (Cocoa powder makes it hard to see when it's done--if your oven tends to run slow, give it a few more minutes, but not more than 25 or it's likely to burn.)
3. Let cool to room temperature before filling. (Usually takes 20-30 minutes.)
4. In the bowl of a stand mixer fitted with a whisk attachment (or a large mixing bowl if using a hand mixer) add the heavy cream and beat on medium high speed until it holds soft peaks, about 2-3 minutes. If using a stand mixer, transfer the cream to another mixing bowl, but no need to wash the mixer bowl.

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Chocolate Peanut Butter Tart Cookie and Kate

WebMay 16, 2017 · To make the crust: Preheat oven to 350 degrees Fahrenheit and lightly oil a 9″ tart pan, preferably one with a removable base, with …

1. To make the crust: Preheat oven to 350 degrees Fahrenheit and lightly oil a 9″ tart pan, preferably one with a removable base, with melted coconut oil.
2. In the bowl of a food processor fitted with the S blade, combine the oats, almonds, salt, and cinnamon. Process the mixture until the pieces resemble coarse sand. Pour the coconut oil and 3 tablespoons sweetener into the mixture and process until it forms a malleable dough. Add up to 1 tablespoon more sweetener if the dough needs a bit more moisture to come together.
3. Scoop the dough into your prepared tart pan and fold in any almond or oat crumbs that haven’t already incorporated into the dough. Press the dough into the tart pan evenly, using the heel of your hand to press the bottom smooth, which will help push the crust up the sides. Aim for even thickness across the bottom and up the edges (I didn’t go quite far enough up the edges in my photos). Prick the base of the crust all over with a fork. (If the dough isn’t cooperating, set the crust in the refrigerator for 10 minutes to firm it up before baking.)
4. Bake the unfilled tart crust for 12 to 14 minutes, until it’s firm to the touch and turning lightly golden at the edges. Place it on a cooling rack until cooled, about 30 minutes.

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