Chocolate Peanut Butter Tart
Do you have a sweet tooth? Then watch out! This tart is a temptation you can’t keep your hands off. At least until everything is gone.
On top a thin crunchy layer of chocolate will await you. This layer is neither too thin nor too thick. The chocolate is slightly combined with the filling hidden underneath, which gives you a glimpse about the next layer and which will make you even more curious.
When you prick down a piece with the fork, you will notice this extremely creamy filling. The chocoholic in you will not come up short. The peanut butter with the mixed in chocolate will fire a taste explosion of the utmost kind. Maybe you will notice a slight hint of coconut hidden in the background. This comes from the coconut milk which is whipped into a cream and gives the filling this unique creamy consistency.
Finally, you will be rewarded with a delicious crispy crust made from rolled oats and hazelnuts. The sweetness is get from Medjool dates only. If you like the crust to be more soft than crisp, then try the no-bake version by skipping the bake step.
One thing I can promise: There will be no leftovers. If this, for whatever reason, happens anyway, you can store any leftovers in the freezer. Take them out an hour before or serve directly from the freezer.
For the crust you will need a high-speed blender or a food processor. First add the rolled oats and the hazelnuts and pulse until a loose coarse meal is formed. Take care that you will not process too long. Otherwise, a moist mixture will form because of the oil contained in the hazelnuts. Afterwards, add the dates and the oil. If the dates are not soft, soak them overnight in water. Cut the dates into smaller pieces before adding them to the mixture. This makes processing them further easier. Instead of rapeseed oil you can also use coconut oil or some other oil that is suitable for baking. For myself I prefer rapeseed oil in this case. It is tasteless and contains a lower amount of saturated fatty acids compared to coconut oil. If the ingredients stick to the edge of the bowl while mixing, it is better to pause more often and use a spatula to push them back towards the knife.
For the filling you only need the solid part of the coconut milk. You get this by putting a tin of coconut milk in the refrigerator overnight or by using a tin that has not been moved for a while. You can always keep a tin of coconut milk in the refrigerator, this is never wrong. The liquid part can be frozen in an ice cube mold and can later be used for a smoothie, frozen yogurt or soup. Take your favorite choice of peanut butter. Whether it is crunchy or creamy does not matter, as it will be blended anyway. Instead of melted chocolate you can also use hazelnut cream.
The topping is made of melted chocolate and oil. This way the topping will not get too firm, but still just firm enough to be crunchy. Pour the chocolate over the filling within the tart. Use a fork to spread the chocolate and to slightly pull in the filling. If you have some peanuts use them for garnish. There are no limits to your creativity.
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Enjoy,
Gerald
andacupofcoffee.com
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Chocolate Peanut Butter Tart
Equipment
- Tart pan with removable bottom (35×13 cm / 14×5 inch)
- High-speed blender or food processor
Ingredients
Tart Crust
- 185 g rolled oats
- 90 g whole hazelnuts
- 150 g Medjool dates approx. 10 pcs, pitted, soaked if not soft
- 50 g rapeseed oil or melted coconut oil
Peanut Butter Filling
- 400 ml full fat coconut milk 1 tin, chilled overnight, just the solid part
- 300 g peanut butter creamy or crunchy
- 150 g dark chocolate of your favorite choice, melted
Chocolate Topping
- 100 g dark chocolate of your favorite choice, melted
- 10 g rapeseed oil or melted coconut oil
Instructions
Tart Crust
- Preheat oven to 180 °C / 350 °F top and bottom heat. For no-bake simply skip this step.
- Add hazelnuts and rolled oats into a high-speed blender or food processor and pulse until a coarse meal is formed.90 g whole hazelnuts, 185 g rolled oats
- Add pitted dates and oil and process into a moist mixture like wet sand. The dough should be sticky, otherwise, add another date or tablespoon of oil.150 g Medjool dates, 50 g rapeseed oil
- Press the mixture firmly into the tart pan starting with the sides and completing with the bottom. Use a small dough roller to get a nice uniform shell.
- Bake to get a more crisp shell: Place in the oven for 10 to 12 minutes and then set aside to cool. No-bake to get a more soft shell: Place in fridge for 30 to 60 minutes.
Peanut Butter Filling
- Put the solid part of the coconut milk into the blender or food processor and process until a whipped cream is formed.400 ml full fat coconut milk
- Add peanut butter and melted chocolate and combine into a creamy mixture.300 g peanut butter, 150 g dark chocolate
- Put the finished mixture into the tart and place it in the refrigerator.
Chocolate Topping
- Combine melted chocolate with oil.100 g dark chocolate, 10 g rapeseed oil
- Pour over the chocolate onto the peanut butter filling and give it some nice structure by using a fork.
- Place in the refrigerator and let set for around an hour or overnight.