Peanut Butter Chocolate Tarts

Peanut Butter Chocolate Tarts


Servings 12
Time Needed Prep
Ingredients 16
Difficulty Easy

Rating (click to rate)

be the first to rate this


  • For The Crust
  • 150 g Digestive Biscuits
  • 2.5 tbsp Brown Sugar
  • 4 tbsp Unsalted Butter
  • 1/4 tsp Salt
  • For Filling
  • 120 g Cream Cheese room temperature
  • 2 tbsp Unsalted Butter room temperature
  • 1/4 cup Icing Sugar
  • 2 tbsp Brown Sugar
  • 1/2 cup Peanut Butter
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Salt
  • For Topping
  • 180 g Dark Cooking Chocolate chopped
  • 1/2 cup Cream

Nutrition Information

Qty per
64g serve
Qty per
Energy 481cal 749cal
Protein 3.07g 4.77g
Fat (total) 19.2g 29.9g
 - saturated 11g 17.1g
Carbohydrate 30g 46g
 - sugars 22g 34g
Dietary Fibre 1.77g 2.75g
Sodium 416mg 648mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Peanut butter and chocolate are a great pair, particularly when they come together in these Peanut Butter Chocolate Tarts.

This recipe is a decadent treat, definitely not something we could eat all the time, but so good when we do make it!


  1. Preheat oven to 180 degrees and grease either one 20-22cm tart pan, or two 10cm pans (we used two). Remember a tart pan shouldn't have high sides, no more than about 2.5cm.

  2. In a food processor grind the digestive biscuits into a fine crumb along with the sugar and salt.

  3. Pour this mixture into your pan. Press the crumbs evenly along the bottom and up the sides of the pan.

  4. Pop in the oven and bake for 10 minutes or so until lightly brown. Press mixture in with a spoon if it starts to loose shape. To cool, pop in freezer for 15 minutes.

  5. In a large bowl, using an electric mixer, beat together the cream cheese, bitter, sugars, peanut butter, salt and vanilla. Beat until it's fluffy, and then spoon into your cooled tart shell. Smooth the top, and then chill again in the freezer for 10 minutes.

  6. In a microwave safe bowl heat the dark chocolate and cream until the chocolate is almost entirely melted. Then stir until the mixture is smooth. Allow to cool for a few minutes, then pour on top of your cooled and filled tart, spreading to smooth it.

  7. Chill the tart until totally firm, either in the freezer for 20 minutes, or in the fridge for about 60 minutes before cutting.

We didn’t have one large tart pan for this, so we ended up using two small ones. We thought it might help to curb how much we ate”¦ it didn’t!

peanut butter | Stay at Home

About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

Ask a Question

Close sidebar