Peanut Butter Fluff Chocolate Tart

A close-up of a peanut butter chocolate tart with a chocolate crust, topped with whipped cream and chocolate shavings, sits on a rustic wooden surface. A small bowl filled with more chocolate shavings is nearby.

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Peanut Butter Fluff Chocolate Tart

This sinfully delicious, rich tart is super easy to make, and it feels like a special treat!

Prep Time4 30

Cook Time10

Cool and Refrigeration Time3 30

Total Time8 10

Course: Dessert

Cuisine: American

Keyword: Apple butter, Brown Sugar, Chocolate, Chocolate Graham Crackers, Granulated Sugar, Marshmallow fluff, Whipped Cream

Servings:

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

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