Chocolate Peanut Butter Tart

5 Apr

These were absolutely scrumptious. The filling is silky and smooth. After several hours chilling (unlike my photos – I was chasing daylight) the filling firms up slightly and the flavors blend beautifully. Best of all these tarts are not overly sweet. The chocolate filling, in particular, is on the dark side, so if you like your desserts on the sweet side you will want to add more sugar.

The best part about this tart has to be the crust! Yum. The flavor is delicious. Like a graham cracker cookie in crust form. It is fantastic. The flavor of a graham cracker, without the need to purchase overpriced gluten-free crackers, in a not-too-dense, just the right amount crumb, slightly-cookie-like crust. You can believe I will be making this crust again in the future. The crust recipe makes enough for two crust so I have enough dough in the freezer for another crust later.

The tart is equally delicious with almond butter.

Chocolate Peanut Butter Tarts

~ Makes One 11-inch Tart ~


Crust (makes two 11 x 1-inch tarts)

  • 1.4 oz (1/3 cup) millet flour
  • 1.4 oz (1/3 cup) corn flour
  • 1.4 oz (1/3 cup) amaranth flour
  • 2.5 oz (1/2 cup + 1 tablespoon) arrowroot starch
  • 5.0 oz (1 cup + 3 tablespoons) almond-coconut flour
  • 1.0 oz (1/4 cup) coconut flour
  • 0.9 oz (1/4 cup) flaxseed meal
  • 3.5 oz. (1/2 cup) granulated sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3/4 teaspoon coarse sea salt
  • 7 tablespoons unsalted butter, melted
  • 6 tablespoons mild-flavored honey
  • 1 tablespoons molasses (or an additional tablespoon of honey)
  • 5 Tablespoons milk
  • 2 Tablespoons pure vanilla extract

Chocolate Fudge Filling:

  • 4 oz unsweetened chocolate
  • 3 tablespoons unsalted butter
  • 1/4 cup honey
  • 6 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 2/3 cup boiling water
  • 1 tablespoon vanilla

Peanut Butter Filling:

  • 4.0 oz (1 cup) confectioners’ sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon unflavored gelatin
  • 8 oz (1 package) cream cheese
  • 9.0 oz. (1 cup) peanut butter (or almond butter)
  • 2 tablespoon honey
  • 1/2 cup whipping cream
  • 2 teaspoon vanilla extract

Whipped Cream:

  • 1 1/2 cup heavy cream
  • 1.5 oz (1/4 cup + 2 tablespoons) confectioner’s sugar
  • 3/4 teaspoon unflavored gelatin



Heat oven to 350°F. Thoroughly grease one-11×1-inch tart pan with a removable bottom.

In a bowl combine the wet ingredients, melted butter, honey, molasses, milk and vanilla extract.

In a separate bowl combine the dry ingredients, whisk together the millet, corn and amaranth flour; arrowroot starch; almond-coconut flour; coconut flour; flaxseed; granulated sugar; baking soda and powder and sea salt.

Add the wet ingredients to the dry ingredients and blend until smooth.

Divide dough in half. Shape each half into two disks. Wrap each in plastic wrap. Chill one disk of dough in refrigerator for 20 minutes. The 2nd half of the dough can be stored in the freezer, double wrapped in plastic wrap for use later.

Using your hands pat the chilled dough across the bottom and up the sides on the tart pan. Bake approximately 12 minutes until the crust is golden brown.

Allow crust to cool completely before filling.

Chocolate Fudge Filling:

Over low heat, slowly melt the chocolate, butter and honey.

Whisk in the granulated sugar and salt.

Add the boiling water and whisk until smooth.

Turn heat up and bring to a boil while whisking. Turn heat down to maintain a simmer. Simmer for 5 minutes.

Allow to cool, 10-15 minutes, before whisking in the vanilla.

Cool chocolate for an additional 15 minutes, until cool (about body temperature) but still pourable before spreading in crust.

Spread filling across tart about a 1/4-inch thick, about 2/3rds to 3/4rds of the prepared filling. (save remaining fudge sauce for another use – like topping ice cream or dipping fresh strawberries)

Refrigerate for 20 minutes until chocolate is cool and firm before topping with peanut butter filling.

Peanut Butter Filling:

In a small, whisk together the confectioners’ sugar, unflavored gelatin and salt.

In the bowl of your electric mixer, beat cream cheese, peanut butter and confectioners’ sugar mixture until smooth.

Add the whipping cream, vanilla extract, and honey. Beat until light and fluffy, about 3 minutes.

Spread peanut butter filling across chilled chocolate filling.

Whipped Cream:

In a small, whisk together the confectioners’ sugar and gelatin.

In the bowl of an eclectic mixture, combine whipping cream and the confectioner’s sugar and gelatin mixture. Whip cream until it will hold a peak.

Spread or pipe the whip cream across the filling as desired.

Chill tart for several hours to allow flavors to blend and filling to firm up before serving.

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