No baking skills required for this easy peanut butter tart recipe — all the magic happens in the freezer.
This peanut butter tart was dessert the night I made slow cooker jambalaya. Since I hadn’t seen Jim in over a week, I wanted Tuesday night dinner to be a little more special than usual, and since we never have dessert during the week (unless you count late night popcorn), this did the trick. Once I saw this recipe on Joy the Baker, I knew I had to try it. I’m a huge peanut butter fiend, and judging by the number of peanut butter recipes on her blog, I think Joy must be too.
One word – deeeeeliiiicious. We did have very large slices as she suggested and I froze the rest in two portions for later cravings. If you can freeze cheesecake, I’m sure you can freeze this. We’ll see.
Don’t forget the fudge sauce!
No-Bake Peanut Butter Tart
Makes one 9-inch round tart.
For the crust:
- 12 double graham crackers (the kind that measure about 5 x 2 1/2-inches)
- 6 Tbsp unsalted butter, melted
- Pinch of salt
For the filling:
- 1-3/4 cup heavy cream, divided
- 1 cup natural smooth peanut butter
- 3/4 cup (6 oz) cream cheese, softened
- 1/3 cup plus 2 Tbsp sweetened condensed milk
- Optional – salted mixed nuts
- Optional – chocolate sauce or syrup
Smoosh the graham crackers in a food processor or in a plastic bag with a rolling pin (or bottle of wine) until no large chunks remaining. Mix in melted butter. Spoon the mixture into a 9-inch tart shell with a removable bottom. Press the mixture along the sides and bottom of the tart pan until it’s evenly distributed. Place the tart pan in the freezer while you prepare the filling.
To make the filling, combine the peanut butter, softened cream cheese and sweetened condensed milk in the bowl of a mixer fit with a paddle attachment or in a food processor. Blend the ingredients until thoroughly incorporated, but don’t over blend or some liquids might separate.
In a separate bowl, whip 3/4 cup of heavy cream to soft peaks — the soft peak stage happens when you dip the whisk in and out of the cream and the tops of the resulting “peak” of cream tumbles over. Add the whipped cream to the peanut butter mixture and fold together until well incorporated.
Remove the tart pan from the freezer and spoon in the peanut butter filling. Spread evenly.
Whip up the remaining cup of heavy cream to stiff peaks (the peaks don’t tumble over, they stand up straight) and spread over the top of the peanut butter filling. Refrigerate for at least two hours or overnight. Top with salted mixed nuts or chocolate sauce (or both!) and serve in giant slices.
Original recipe: Joy The Baker’s No-Bake Peanut Butter Tart
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