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Peanut Butter, Jam, and Chocolate Tart

Peanut butter cookie base, jam filling and chocolate ganache toppings. Childhood comforts in every slice.
Course Baking
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 -12
Author Samantha

Ingredients

  • Crust:
  • 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
  • Filling:
  • 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

Instructions

  1. Preheat oven to 350° F.
  2. Cream butter and sugars together (preferably with the paddle attachment of a stand mixer. An electric mixer will work reasonably well).
  3. Add peanut butter, egg, and vanilla. Mix well.
  4. Add flour, baking soda, and salt, mix until just blended.
  5. 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).
  6. Place tart pan in the fridge and allow crust to chill for 10-15 minutes.
  7. 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.
  8. 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.
  9. To assemble, place jam in the tart pan and top with chocolate ganache. Allow chocolate to set before cutting, about 30 minutes.