This post contains affiliate links. Please see our disclosure policy.
This Peanut Butter Fluff Chocolate Tart is sinfully delicious and visually stunning. Its rich flavor and pumpkin-like color make it an ideal treat for fall and winter.
“As an Amazon Associate, I earn a commission from qualifying purchases that you make from the links within my posts and recipe cards with no added cost to you.”
Why You’ll 🫶🏻 this Tart
What’s not to adore about a simple chocolate graham cracker crust, packed with smooth peanut butter cream cheese, and marshmallow cream? This chocolate peanut butter tart is super easy to make but still feels like a very special treat and tastes like a gourmet peanut butter cup on! ~Nicole
Key Ingredients for Peanut Butter Fluff Chocolate Tart
Crust is made from crushed chocolate graham crackers combined with melted butter, which holds the crumbs together and enhances the richness. It offers a delightful cocoa taste and serves as a crisp, chocolatey base for the filling.
Filling achieves its luxurious, creamy consistency thanks to peanut butter, cream cheese, and marshmallow fluff or cream, with light brown sugar adding a touch more sweetness.
Topping is a simple mixture of heavy whipping cream, granulated sugar to sweeten the deal, and pure vanilla extract to add depth of flavor. I also add a packet of Dr. Oetker Whip It or whipped cream stabilizer so the tart can be made ahead of time without the cream weeping.
Equipment Needed
- 14-cup food processor (optional)
- 9 x 1-inch fluted tart pan with removable bottom
- Measuring cups and spoons
- Liquid measuring cup
- Hand mixer with flex beaters
Tips for Making Peanut Butter Fluff Chocolate Tart
- I use my food processor to chop the chocolate graham crackers, granulated sugar, and melted butter into fine crumbs.
- Once the butter is mixed in, the mixture should resemble wet sand.
- Press the chocolate graham mixture firmly into the tart. I use a flat-bottomed measuring cup, starting in the center and working towards the edges and up the sides. Patience is key!
- Place the crust-filled tart pan onto a parchment paper-lined baking sheet and bake for about 10-15 minutes at 350°F. DO NOT touch the crust. Keep the crust on the baking sheet and allow it to cool on a wire rack before transferring it to the refrigerator to chill for several hours. The crust can be made up to 1 day in advance.
- When measuring sticky ingredients like peanut butter and marshmallow fluff, I spray the inside of a measuring cup lightly with cooking spray inside the dishwasher to keep the oil off my counter and foil. I also wipe it gently with a paper towel to remove any excess oil.
- Have all of the filling ingredients at room temperature, especially the cream cheese. I use a handheld mixer, but you can easily use a wooden spoon or spatula.
- The filling is thick and not pourable. Once the tart is completely chilled, that consistency allows for clean slicing and a stable structure.
- When ready to fill the crust, I make a small outline of a 9-inch circle on a sheet of parchment paper. I place the filling in the circle and shape it into a flat round, keeping within 1/2-inch of the stencil line, and then I gently lift the filling from the parchment and carefully place it in the chilled crust and return it to the refrigerator until ready to top with lightly sweetened whipped cream and garnish with easy chocolate curls.
- To make easy chocolate curls, use a sharp vegetable peeler and a bar of chocolate, gently peeling the chocolate towards you (watch your fingers).
Substitutions
- If you can’t find chocolate graham crackers, you can use regular graham crackers and add about 1 tablespoon of cocoa powder. You can also you 24 Nabisco chocolate wafers.
- If you can’t find whipped cream stabilizer, you can use confectioners’ sugar in place of the granulated sugar in the whipped cream topping. It has a little cornstarch in it, so it will help it keep a little longer without weeping. Otherwise, you can wait just before serving to whip the cream and top the tart.
- For the chocolate garnish, you can also grate a square or two of chocolate with a microplane, or use mini semisweet chocolate chips. It’s a rustic tart, so I didn’t think tempering chocolate and making fancy curls was necessary.
Serving Suggestions
The rich flavor combination of this peanut butter fluff filling and the chocolate crust calls for one thing–a TALL GLASS OF COLD MILK!
Other chocolate tarts you may enjoy…
Peanut Butter Fluff Chocolate Tart
This sinfully delicious, rich tart is super easy to make, and it feels like a special treat!
Equipment
Ingredients
For the Crust
- 1 cup crushed chocolate graham crackers (about 8-9 whole crackers or 16-18 halves)
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Filling
- 1 cup (about 8 ounces) creamy peanut butter, at room temperature
- 4 ounces (½ cup) cream cheese, at room temperature
- ¾ cup (about 3 ounces) marshmallow fluff or cream, at room temperature
- ½ cup firmly packed light brown sugar
For the Topping and Garnish
- 1 cup heavy whipping cream, chilled
- 2 tablespoons granulated sugar
- ½ teaspoon pure vanilla extract
- 1 (0.35 ounce) packet of whipped cream stabilizer
- ¼-⅓ cup chocolate curls, (see tips in post)
Instructions
For the Crust
- Preheat the oven to 350℉.
- Place the graham crackers in a food processor and pulse until finely ground. Add the sugar and pulse to combine. Add the melted butter and pulse until the mixture resembles wet sand. Transfer the mixture to a 9-inch tart pan with a removable bottom. Using a flat edge surface, like a measuring cup, firmly press the mixture into the pan, starting in the center bottom and working your way to the edges and sides.
- Carefully place the pan on a parchment-lined rimmed baking sheet and bake for 10-15 minutes. Keep the tart pan on the baking sheet and transfer the sheet to a wire rack to cool slightly. Place the tart pan on the baking sheet in the refrigerator to cool completely. It will harden as it cools. The crust can be made one day in advance, then gently covered and refrigerated.
For the Filling
- Using a 9-inch cake pan, make a 9-inch circle stencil on the parchment paper; set aside. Place the peanut butter, cream cheese, marshmallow cream, and brown sugar in a medium bowl. Use a handheld beater or wooden spoon to combine. (The mixture will be slightly stiff.) Shape the filling into an 8 ½-inch on the parchment stencil; set aside.
For the Topping and Garnish
- Place the cream, sugar, vanilla extract, and stabilizer in a chilled large bowl. Using a wire whisk or handheld mixer, beat the cream until stiff peaks form, being careful not to overbeat.
- Remove the tart from the refrigerator. Using an offset spatula, spread the whipped cream almost to the edges of the filling, leaving a ½-inch visible border. Garnish with easy chocolate curls. Chill for at least an hour before serving. Enjoy!
Notes
The crust and filling can be assembled and chilled for several hours or overnight.
If the whipped cream is stabilized, it can be spread onto the tart and refrigerated for several hours in advance, and any leftovers can be gently covered and refrigerated for up to 2 days.
Substitutions
Substitutions
- 24 Nabisco chocolate wafers can be used instead of the chocolate graham crackers.
- 2 tablespoons of confectioners’ sugar can be used in place of the granulated and stabilizer to help keep the whipped cream from weeping.
- Grated chocolate or mini semi-sweet chocolate chips can be used in place of the easy chocolate curls.
Nutrition
Calories: 508kcal, Carbohydrates: 42g, Protein: 8g, Fat: 36g, Saturated Fat: 16g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 13g, Trans Fat: 0.3g, Cholesterol: 57mg, Sodium: 187mg, Potassium: 234mg, Fiber: 2g, Sugar: 32g, Vitamin A: 715IU, Vitamin C: 0.1mg, Calcium: 54mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @thegalleygourmet or tag #thegalleygourmet!
