This is one of those recipes.  The ones where I see the name and photo, gasp loudly (startling my whole family), and proclaim, “I have to make this!”  I mean, look at it.  Can you blame me?  So many good things going for it.  Chocolate + peanut butter.  Simple dessert.  Visually appealing.  Oh, and it tastes like a giant peanut butter cup.

The original version of this was supposed to have a layer of crumbled peanut brittle mixed in but I opted to leave that out so as not to distract from the rich, smooth texture of the chocolate peanut butter filling.  As good as the peanut brittle was (we made it anyway), it was the right call.  This dessert is so satisfying that really, a small wedge of it is all you need.  That, plus a cold glass of milk.



For the crust:

  • 1 cup all-purpose flour
  • ¼ cup Dutch-process cocoa powder
  • ¼ tsp. salt
  • ¼ cup sugar
  • 8 tbsp. unsalted butter, at room temperature
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2 tbsp. heavy cream

For the filling: 

  • ¾ cup creamy peanut butter, divided
  • 5 oz. bittersweet chocolate, finely chopped
  • ¾ cup heavy cream


  • 01

    To make the crust, combine the flour, cocoa powder, and salt in a small bowl.  Whisk to blend.  In the bowl of an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the egg and vanilla.  With the mixer on low speed, add in the dry ingredients alternating with the cream, beginning and ending with the flour mixture.  The dough will be quite soft.  Transfer the dough to a piece of plastic wrap, form into a rectangle, and wrap tightly.  Chill until firm, at least 1 hour and up to 2 days.

  • 02

    Transfer the chilled dough to a well floured work surface.  Roll the dough out into a 7 x 16-inch rectangle and fit into a 4½ x 14-inch rectangular tart pan, pressing the dough into the edges of the pan.*  Trim away any excess.  Prick all over the surface of the dough with the tines of a fork.  Freeze the lined tart pan until the dough is firm, about 30 minutes.

  • 03

    Preheat the oven to 350˚ F.  Line the crust with parchment paper and fill with baking beads, dried beans or rice. Bake until the edges are set, about 20 minutes.  Remove the weights and parchment and bake 5-10 minutes more.  Let cool completely, about 30 minutes.

  • 04

    To make the filling, place ½ cup of the peanut butter in a small microwave-safe bowl.  Heat until fluid, about 20-30 seconds.  Pour into the bottom of the tart crust and smooth into an even layer.  Freeze until the peanut butter is firm, about 20 minutes.  Place the chopped chocolate in a medium bowl.  Bring the cream just to a boil.  Pour over the chocolate and let sit 1-2 minutes.  Meanwhile, heat the remaining ¼ cup of peanut butter until fluid.  Transfer to a plastic bag.  Whisk the chocolate mixture together until a smooth ganache forms.  Pour the ganache into the tart shell in an even layer.  Snip a small tip off of the corner of the plastic bag and pipe the peanut butter in diagonal lines on top of the ganache.  Use a toothpick or skewer to marble them gently together. Chill until well set, at least 1 hour and up to 8 hours.  Slice and serve.

  • 05

    *While this tart dough recipe can certainly be used in other shapes and sizes of tart pans, this is the only size I have tried.  You may need to increase the dough (or not) to fill pans of other sizes.  If you try it with another size, please let me know what adjustments (if any) you made so we can share the love.

  • Laura

    I saw this in Martha, but yours looks quite a bit better. Love that gorgeous marbling at the top, how impressive!

  • Telza

    Wow that looks delicious and pretty! It almost makes me want to break my no new baking supplies this year rule and go out to but a tart pan.

  • Sweet mother of all that is good and pure. That is an epic tart! That is a tart you make for someone when you want him to clean behind the refrigerator. A Motivational Tart, if you will. (And I thank you for the ammunition…)

  • Michelle Spell

    I usually make a salted caramel tart that’s very similar to this. It never occurred to me to swap the caramel for peanut butter. Your opening photo is beautifully composed. I can see Helene’s influence, but it’s still so very much “Annie” (which is a good thing, since, you know, you took the photo). :-) Thanks for the inspiration.

  • Ellen

    This looks gorgeous!

  • Laura J. Latham

    Okay, I don’t “do” peanut butter, but that is a beautiful, beautiful tart. And I love your tart pan! If my chocolate/peanut butter loving boys are really lucky I might make this for them.

  • This is beautiful! I’ve always loved marbled paper, but dessert art is even better… It sounds/looks delicious.

  • Blog is the New Black

    Annie, all your stuff looks great, but these look especially tasty!

  • sherri lynn

    Oh I saw this in MSL and dog-eared it to make it later! Glad to know it’s delicious as it looks!

  • This looks absolutely amazing! I just love popping on your site to see
    what you’ve come up with…I’m going to feature one of your recipes on
    my new blog soon and this might be the one!

  • joan

    A work of art! So beautiful… But I am having a hard time figuring out how you swirled the peanut butter so that it ended up looking the way it does with those uniform designs. Can you share that with us?

  • Bridgette

    Wow, that looks fantastic. And your pictures are so pretty!

  • Gorgeous dessert! Just curious, is there a favorite peanut butter that you have when baking? If you ever offer a food-photography workshop, I’m signing up! ;-) Happy week end!

  • You’re right– definitely visually appealing! So pretty! And I can just imagine how good it tastes.

  • Sarah Bulmer

    This looks like it could be deadly, having only 3 ingredients in the filling. Wayyyyy too easy for me to just skip the crust and get to the good stuff.

  • cherronjcsluv

    That looks soooo amazing!!!!

  • Beautiful and absolutely divine!

  • Kendra Scott

    OMG! This looks simply wonderful and I am soooo going to make this! I will definitely be trying a different sized tart pan because I don’t have any rectangular ones. I’ll let you know! Also, I’m fairly new to baking… is there a difference between Dutch-process cocoa powder and regular ‘ole cocoa powder? Thanks!

  • annieseats

    I’d hoped the pictures would help. Just zigzag the peanut butter and then dragging the skewer through…not sure how else to explain it. Hmm.

  • annieseats

    Haha! Love it.

  • annieseats

    Please see the FAQ page for more info. Thanks!

  • annieseats

    I usually use Jif. It’s just what we have in our pantry. Glad you like the photos :)

  • Kelsey

    Wow, Annie! The recipe sounds incredible and the pictures are perfection. Beautiful!

  • Megan DeKok

    Seriously! Totally gasp-worthy! I couldn’t wait to check this out after seeing your sneak peak on Facebook. Looks beautiful and delicious, as per usual up in here!

  • Tracy

    This tart looks divine! Chocolate + peanut butter = heavenly!

  • Caroline L.

    I used to despise peanut butter (I know, the horror!) and then all of a sudden this summer, it’s become my number one obsession! I think I could eat a whole pan of this in the blink of an eye :)

  • Sarah

    If it weren’t for a post partum diet after having two kids back to back, I’d DEF be trying this one. I bought a rectangular tart pan awhile ago and haven’t been able to use it yet…and PB/Choc combo, that is the hubby and I’s absolutely favorite.


    This looks divine! My husband would LOVE for me to make him something like this….!

  • Oh my! I came looking for a dessert to make for my birthday and had the same reaction you had when I saw the name and photo. Needless to say, I don’t need to look anymore…this is “the one”.

  • CM

    I would love to know this too… I would usually start from one end and drag the skewer vertically all the way down to the other end, but it doesn’t look like that’s what you did and yours looks so pretty. Did you drag the skewer in short diagonal stripes opposite the zigzags of peanut butter?

  • This is absolutely stunning! What a beauty!

  • annieseats

    Yes, I went diagnonally. If you look at the design, you can envision the directions of the skewer.

  • lemonsugar

    Annie, as always, another great recipe, but lately I can’t help but marvel at your photography! You are an inspiration to me, and always have been – I’ve learned so much about blogging, photography and cooking just by reading your site every single day. It’s pretty bad that when I say “Annie made such and such, or Annie did this, or Annie did that,” that my husband knows that I’m talking about you! =) Ok, this made me sound stalker-ish, but I’m not, I promise…just wanted to take a minute to say thanks. Have a great weekend!
    Erin @ Lemon Sugar

  • Annie! This tart looks amazing! I can always count on you to always provide amazing peanut butter + chocolate recipes :)

  • Lucy

    This looks so beautiful and delicious! I didn’t see a rectangular tart pan in your Amazon store. Can you recommend one? Thank you for inspiring me to try new things!

  • What a beautiful tart!

  • Beautiful! Pinned it! Can’t wait to eat it! Thanks! Your stuff is awesome! :)

  • Karen Kerr

    Still having a hard time processing that you are a physician/baker/mom/wife/blogger who blogs as often as you do. You are amazing.

  • Jennifer Drummond

    Oh my gosh! I can’t keep up with your yummy recipes!! This tart is amazing! My two favorite combos in one tart!! Pure heaven!

  • Laura loves cakes

    This looks completely amazing…and I bet it tastes amazing too! I love the swirls on the top. I have a tin like this and a couple of recipes that I haven’t gotten round to making yet…I need to get on to that! :-)

  • Ashley @ Wishes and Dishes

    OK now this is awesome! I can’t believe how you got the peanut butter topping to look so perfectly amazing!

  • Nataly

    I love the design on the tart! It looks very elegant!

  • OMG amazing. I want some now. and tomorrow. and the day after tomorrow. wonderful!

  • hannah@cake-for-breakfast

    this look amazing! xx Hannah

  • AH

    I wondered this, too! I looked at it for awhile, and using the orientations of the pictures, it looks like she made the peanut butter zigzag from upper right to lower left. Then she zigzagged with the skewer from lower right to upper left, crossing the peanut butter lines at an almost-perpendicular.

  • ally

    dreamy, flawless, lovely job!!

  • Anastasia

    I used this recipe and made 5 10cm circular fluted tins, with a little of the chocolate ganache left over. Really yummy, although I couldn’t make patterns as pretty as yours in the circular tins! :(

  • This is gorgeous! I love the peanut butter swirls. Long tart pans are my favourite :)

  • this is GORGEOUS! why haven’t i bought a tart pan yet?!?!

  • AlishaT

    This makes me miss peanut butter so much!!! With a peanut allergic kid, totally off limits, but I just keep staring at the picture and wishing…just lovely!

  • Gasp! You are so right. It’s beautiful!

  • Guest

    This is a beautiful tart! And you can rarely (uh, never!) go wrong with chocolate and peanut butter! :)

  • This is a beautiful tart! And you really can’t go wrong with chocolate and peanut butter! I look forward to trying this sometime!

  • The tart looks too beautiful to devour. Seriously :D

  • Ann P.

    This tart is absolutely gorgeous!! I love the long rectangular tart pan, and of course the combo of peanut butter and chocolate. I almost heard angels sing when I saw you preview this on your FB page! Probably one of the best inventions in dessert history.

  • Pattycakes

    I cheated a bit and used store-bought 3″ tart shells. Didn’t really measure how much peanut butter i used, but definitely more then called for in the recipe. The quantity of ganache was just perfect and filled 24 shells. I used natural peanut butter which didn’t melt as well in the microwave, but still worked really well (even for the decorative swirls) and semi-sweet chocolate chips which balanced well with the PB. Thanks for inspiring us with your recipes.

  • Natasha

    This looks amazing! So beautiful :-)

  • So beautifully decorated!

  • Justin

    This looks delicious. What brand of pan did you use?

  • annieseats

    I don’t know the brand. Sorry!

  • Amanda

    I made this last night using a 9in round tart pan. I used your exact dough recipe. Turned out fabulous!

  • Mei Lock

    OMG! That looks heavenly! Better not show it my bf, he’ll want to make it straight away!

  • Erin P

    I made this in a 10″ round tart pan, and there was plenty of dough :) The filling was quite thin – I wish I made more! (Maybe 1.5x the recipe?) But it still turned out well, even though the filling was a thin layer :)

  • annieseats

    Erin, thank you so much for your sweet comment. I know exactly what you mean…I certainly have bloggers that I feel the same way about, and I am very honored to know you think of me that way!

  • annieseats

    I don’t have a specific brand I’d recommend. I think most tart pans work about the same. Enjoy!

  • Suzanne

    I made this for my daughters birthday. It worked great in a 9 inch round tart pan! I served it with a dab of homemade vanilla icecream.

  • beth

    This did not work out. The shell shrunk during baking. Turned out too flat with no edges so I couldn’t fill it :(

  • annieseats

    You have to fill the shell well with baking beads, beans or rice to ensure that it doesn’t shrink during baking. Sorry you had trouble.

  • beth

    Gosh I made this last night with a different crust ( KAF recipe). This crust kept shrinking while baking ( nto sure what I did there) but I was sure the recipe would be great once I got over the crust issues :) The tart was awesome and I even managed the marbling. I served it with unsweetened whipped cream and fresh strawberries to rave reviews from both family and friends. In fact when he took the platter out of the refrigerator, my husband thought it was store bought. Thank you for the recipe. Next time around, I want to try it with a raspberry truffle filling and fresh raspberries.

  • beth


    Thanks for you reply. I did not see this, but attempted it again with another crust (KAF) and it got rave reviews both for taste and presentation. My husband had a moment there, because he commented out aloud that it was store bought :) I will re try your crust with the baking beads as that is quite possibly the cause of what went wrong the first time around.

  • Lauren

    I used a 9.5″ round Kaiser tart pan and it turned out beautifully! I had more than enough crust and the amount of filling in the original recipe was perfect. My husband, who is not a huge dessert person actually went back for seconds. Definitely a keeper, and I would love to try with a lighter chocolate. The slices were delicious but very rich!

  • Susan Swearengin

    I doubled the entire recipe. Was able to make both a 41/2 x14″ rectangle one and a 9″ round one. Keeping the round for us and taking the rectangle to work tomorrow. Thanks for sharing!

  • Wow! this looks so good!