Chocolate Peanut Butter Swirl Tart
This Chocolate Peanut Butter Swirl Tart is a no bake recipe that combines a buttery, chocolate sandwich cookie crust, a layer of chocolate ganache and a light and creamy peanut butter filling topped with a hot fudge swirl! It's seriously indulgent and perfect for when you need a crowd-pleasing dessert!
Servings: 12 servings
Equipment
- 9.5-Inch Round Tart Pan with removable bottom
- Hand Mixer or stand mixer
Ingredients
chocolate sandwich cookie crust
- 24 Chocolate Sandwich Cookies processed into fine crumbs
- 6 tbsp Unsalted Butter melted
chocolate ganache
- 1/2 cup Semi-Sweet Chocolate Chips
- 1/3 cup Heavy Whipping Cream
- 1 tsp Vanilla Extract
peanut butter filling
- 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
Chocolate Sandwich Cookie Crust
- Using a food processor, process the chocolate sandwich cookies (the entire cookie) into fine crumbs. Add in the melted butter and pulse until the cookie crust mixture forms. It should be the consistency of thick, mushy sand that can easily be shaped into the 9 1/2 inch tart pan.24 Chocolate Sandwich Cookies, 6 tbsp Unsalted Butter
- Press the cookie crust mixture into the bottom and sides of a 9 1/2 inch tart pan. Smooth and even out the cookie crust using a rubber spatula or the bottom of a measuring cup. Refrigerate the tart crust while you prepare the chocolate ganache layer.
Chocolate Ganache
- Place the semi-sweet chocolate chips into a small, preferably glass, mixing bowl. Set to the side.1/2 cup Semi-Sweet Chocolate Chips
- Pour the heavy whipping cream into a small saucepan and heat over medium heat until until it reaches a simmer.1/3 cup Heavy Whipping Cream
- Remove from heat and immediately pour over top of the semi-sweet chocolate morsels. Cover with a sheet of aluminum foil and let sit for 4-5 minutes at room temperature.
- Remove the foil and slowly whisk the chocolate ganache mixture together until it’s nice and smooth. Add in the vanilla extract. If the chocolate hasn’t fully melted after whisking, you can heat it up in the microwave for 15 seconds at 50% power.1 tsp Vanilla Extract
- Spread the chocolate ganache into an layer over top of the prepared chocolate sandwich cookie crust.
- Place the tart in either the refrigerator or, preferably, the freezer while you make the peanut butter filling.
Peanut Butter Filling
- In a separate bowl using either your hand-held mixer or stand mixer fitted with the whisk attachment, whisk the heavy whipping cream on medium-high speed until soft peaks form. Place in the refrigerator to chill.1 cup Heavy Whipping Cream
- Using your hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy (about 2-3 minutes).4 oz Cream Cheese
- Add in the peanut butter, sifted powdered sugar, and vanilla extract, continuing to mix on medium-high speed until smooth. Beat in 1/2 of the chilled whipped cream and mix until just combined.3/4 cup Creamy Peanut Butter, 3/4 cup Powdered Sugar, 1 tsp Vanilla Extract
- Using a spatula, finish adding the remaining whipped cream by folding it into the mixture until it’s well blended and uniform in color. The peanut butter filling should be creamy, light and airy in texture.
Assembling
- Spoon the peanut butter filling into the chocolate ganache layered tart, then smooth out and level with an offset spatula. Drizzle the chocolate syrup (or hot fudge sauce), then gently create some marbled swirls using a knife, palette knife, or wooden or metal skewer.1/4 cup Chocolate Syrup
- Place in the refrigerator to set for a minimum of 2 hours or overnight. It can also be placed in the freezer for a minimum of 1 hour. Before serving, unmold the tart and cut it using a sharp knife.
Video
Notes
- It's not required to spray the tart pan with baking spray. If you would like to, do so lightly.
- When shaping the cookie crust in the tart pan, I like to start with the sides; then, I fill in the bottom. Use the bottom of a measuring cup to smooth and level out the bottom and sides of the crust. You can also use any flat-bottomed object like a glass, or you can go with just a rubber spatula.
- For the peanut butter filling only, you can swap out the heavy whipping cream for 1 1/2 - 2 cups from a tub or can of whipped dairy topping you might already have in your refrigerator. The method for adding it to the peanut butter mixture is the same.
- Instead of hot fudge, you can use chocolate syrup, a border of chopped peanuts, or skip adding a topping entirely.
- As an alternative to using your stovetop, you can heat the whipping cream in the microwave for 1 minute using a microwaveable measuring glass.
- For clean slices, run the knife under hot water and dry off with a kitchen towel after each cut.
Nutrition
Calories: 477kcal | Carbohydrates: 37g | Protein: 7g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 223mg | Potassium: 248mg | Fiber: 2g | Sugar: 25g | Vitamin A: 695IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 4mg