Peanut butter and jam. And chocolate! I know, I know. This tart is as good as it sounds, I promise. Since I don’t post terribly often compared to many other food bloggers, I’m a bit behind with certain flavour combinations and holidays. Enter the desire for a peanut butter and chocolate recipe. One in which I am SO excited about.
Seriously, this Peanut Butter, Jam and Chocolate Tart will be like a fall back into the early 90’s when a PB&J sandwich was a treat of a lunch box meal. Did you love or hate the PB&J lunchbox treat? It certainly outshone my Roast Beef sandwich (with butter which still makes me feel sick to this day). I’ve been known to enjoy a PB&J or my other guilty pleasure, a PB & Honey, sandwich on the regular.
This recipe was my contribution to my collaboration with Natalie from East Van Jam. If you missed it, we also made Jam-Packed Buckwheat Bars that I posted a little while ago on Peaks and Harbours. Her Baron von Blueberry jam was a solid match for this peanut butter crusted and chocolate topped dessert. I’d highly recommend using a jam that has some bold flavours and has less sugar than normal. This tart carefully balances the sweet jam with the saltiness of the peanut butter and the more savoury component of the chocolate. I used less sweet chocolate in this recipe so it could stand up to the peanut butter crust.
Peanut butter cookie base, jam filling and chocolate ganache toppings. Childhood comforts in every slice.
20 minPrep Time
20 minCook Time
40 minTotal Time
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 x 250 ml jar of jam (blueberry and strawberry worked exceptionally well in my recipe testing, but feel free to use a flavour of your choice)
- Chocolate ganache:
- 6 oz. dark chocolate, roughly chopped
- 3 oz. bittersweet chocolate, roughly chopped
- 1/4 cup whipping cream
- Preheat oven to 350° F.
- Cream butter and sugars together (preferably with the paddle attachment of a stand mixer. An electric mixer will work reasonably well).
- Add peanut butter, egg, and vanilla. Mix well.
- Add flour, baking soda, and salt, mix until just blended.
- Place half the batter in a fluted tart pan and press dough down and against the sides firmly. Add more batter if required to create a firm base. (I always had some batter leftover which I made into regular cookies. Scoop by about 2 tablespoons leftover cookie batter, spacing by about 2", on a tray and bake for approximately 10 minutes or just set).
- Place tart pan in the fridge and allow crust to chill for 10-15 minutes.
- Bake crust for 20 minutes or until crust has turned golden brown and a toothpick comes out clean. The crust will have puffed up. Using a measuring cup base (or another flat surface) press down on the middle base of the crust to release the air (leave the sides as is). Allow to cool in pan.
- While crust is cooling melt chocolate in a small heatproof bowl set above a pot of simmering water (or in short bursts in the microwave). Stir in whipping cream.
- To assemble, place jam in the tart pan and top with chocolate ganache. Allow chocolate to set before cutting, about 30 minutes.
Cookie base recipe adapted from Dessert Now Dinner Later