Attention: You're about to prepare the easiest and the most delicious Tarta de Maní con Chocolate (Chocolate Peanut Butter Tart) ever.
Besides being practical, it also looks great in presentation and flavor, combining creamy peanut butter with decadent chocolate.
Truly spectacular!
Serve it with a cup of hot coffee for a delicious treat! 📌P.S. Don't forget to check out our equally delicious Fruit Tart recipe.😉
How to Make Tarta de Maní
Note: The full instructions are provided in the recipe card below.
Prepare and bake chocolate cookie crust.
Prepare peanut butter filling.
Pour filling into cooled crust and refrigerate for 1 hour. Make chocolate ganache topping. Spread ganache over chilled filling and sprinkle with peanuts. Chill completely. Slice and serve.
Camila's Tips
- If necessary, place the bowl back in the microwave for a few seconds until the chocolate melts completely.
- You can also use a 9-inch springform pan, bringing the crust about 1-½ inches up the rim, or a 10-inch springform pan, bringing the crust about 1 inch up the rim.
- To easily grind the chocolate wafer cookies, use a food processor.
Pair with
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Recipe
Tarta de Maní
Ingredients
For the Chocolate Crust:
- 2 cups finely ground Oreo Baking Crumbs, Oreo Thins (no need to remove the cream), Dewey's Brownie Crisp, or Nabisco Chocolate Wafers
- 4 oz bittersweet chocolate , chopped such as Ghirardelli
- 4 tablespoons unsalted butter , cut into 4 pieces
For the Peanut Butter Filling:
- 1 cup creamy peanut butter (I use Jif)
- 8 oz full fat cream cheese , at room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar or granulated sugar
- 1 tablespoon vanilla extract
- 1 cup cold heavy cream
For the Chocolate Topping:
- 4 oz bittersweet chocolate , chopped
- ½ cup heavy cream
- ¼ cup unsalted or salted roasted peanuts , chopped
Instructions
For the Chocolate Cookie Crust:
- Preheat oven to 375°F. Melt butter in a bowl, then stir in chocolate chips until melted. Add crushed cookies and stir until evenly combined.
- Press evenly over the bottom and up the rim of a 10-inch tart pan with a removable bottom. Bake for 10 minutes, then cool.
For the Peanut Butter Filling:
- Beat cream cheese, peanut butter, sugars, and vanilla until smooth. In another bowl, whip cream until stiff peaks form.
- Fold whipped cream into the peanut butter mixture in thirds. Pour filling into cooled crust and refrigerate for 1 hour.
For the Chocolate Ganache Topping:
- Microwave chocolate and heavy cream in 20-second intervals until melted. Stir until smooth, then cool slightly. Spread over chilled filling and sprinkle with peanuts (optional). Refrigerate for three more hours.
- Run a knife around the crust and remove the ring. Cut into wedges and serve chilled.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
