Did somebody say sweet tooth? Sugar cravings? Salty and sweet in one dessert? I got you covered with this decadent yet easy tart.
Even though I don’t have a sweet tooth I love the combination of chocolate and peanut butter, so much so that I often buy spare jars of peanut butter just so I can whip up a dessert when the mood strikes.
I was inspired by a recipe from delicious.com.au – I reduced the sugar and added the vanilla salt which adds a lovely twist.
This marriage of flavours is super popular with the under 10 set in my home, with Miss 10 in particular obsessed with Reece’s Peanut Butter Cups. She always wants me to make cakes or donuts or bickies that use this peanut butter and chocolate. Her wish is my command 🙂
The only downside to this… peanut butter is banned from schools due to allergies. So I guess that means more PB and chocolate treats for afternoon tea then!
I cannot stress how sweet this tart is. I would suggest serving it in minute quantities, lest we give your friends and guests a sugar-induced migraine.
20 Oreos roughly broken up.
175g unsalted butter, divided into 75 grams (melted) and 100 grams, diced
400g peanut butter – I used smooth
100 grams icing sugar, sifted
200 grams dark chocolate, chopped
pinch vanilla salt – optional
LET’S GET TO IT:
Place broken biscuits in bowl of food processor and blend until crumbs, then tip in the melted butter 75 grams of butter and whiz until it looks like wet sand.
Tip the mixture into a non-stick tart pan with removable base and use an offset spatula or bottom of a glass to evenly distribute. Pop in the fridge for half an hour.
In a medium bowl stir together the sifted icing sugar and peanut butter – it may seem hard but persevere and it will come together. Tip into the Oreo crust and sprinkle over the vanilla salt, if using.
Place a small saucepan of simmering water over a low heat then put chocolate and diced butter in a medium heatproof bowl that fits snugly over the pan. Don’t let the water touch the bowl.
Stir until melted and combined, then pour over the tart. Place in fridge for an hour before cutting into small slices to serve.