Peanut Butter Fluff and Chocolate Tart Recipe

Peanut Butter Fluff and Chocolate Tart Recipe
Staff Writer
Peanut Butter Fluff and Chocolate Tart

Helene Dujardin

Peanut Butter Fluff and Chocolate Tart

What kids, regardless of their "real" age, don't love peanut butter, marshmallow cream, and chocolate all wrapped up in one? On a recipe development grocery run, I spied the fluffy stuff staring at me brazenly from a shelf, right next to the peanut butter. My neighbor Lucie had recently turned me on to the wonders of chocolate graham crackers, so that became the crust that cradles this decadent tart filled with a mousse-like blend of cream cheese, marshmallow cream, and peanut butter.

It can be fully assembled ahead of time and chilled overnight. However, save whipping the cream until just a few hours before service. This is heartbreakingly good and beautiful to look at! Its richness and pumpkin-colored hue are perfect for fall and winter indulgences.

8
Servings
741
Calories Per Serving
Deliver Ingredients

Ingredients

For the filling

  • 1  cup  creamy peanut butter
  • 4  ounces  (½ cup) cream cheese
  • 3/4  cups  marshmallow cream, such as Kraft's Jet-Puffed
  • 1/4  cup  light brown sugar

For the tart

  • stick butter, softened
  • 3  cups  crumbled chocolate graham cracker crust
  • 1/2  cup  whipping cream
  • 3  tablespoons  sugar
  • 1  teaspoon  vanilla extract
  • 1/2  cup  semisweet chocolate chunks or chips

Directions

For the filling

Combine all of the ingredients in a medium-sized bowl. Whisk to combine, or blend with a handheld mixer until very fluffy and smooth.

For the tart

Preheat the oven to 375 degrees.

Combine the butter and cracker crumbs in a small bowl, using your hands, until thoroughly mixed. Press the crust evenly into the bottom of a 9-by-1-inch round tart  pan with removable bottom, pressing the crumbs into the edges. (It's OK if it looks a little rough and rustic.)

Fill with parchment paper and beans or pie weights, and blind bake for 25 minutes. Remove the parchment paper and pie weights and continue baking until the crust starts to dry out and crisp, about 20 more minutes. Remove from the oven and set aside to cool. Refrigerate to chill until completely cooled.

Remove from the refrigerator and add the filling to the crust. Smooth with a spatula to the edges of the tart. Refrigerate for several hours, or overnight if desired. If serving within the next few hours, proceed to whip the cream, sugar, and vanilla extract together in a cold medium-sized bowl until firm peaks have formed.

All at once, place the whipped cream on top of the tart. Spread with a spatula to level it out, leaving ½-inch visible border of the peanut butter filling. Sprinkle chocolate chunks or chips over the whipped cream. Chill for at least 1 hour and up to 3 hours before serving.

Nutritional Facts

Total Fat
47g
67%
Sugar
22g
24%
Saturated Fat
14g
58%
Cholesterol
31mg
10%
Carbohydrate, by difference
71g
55%
Protein
14g
30%
Vitamin A, RAE
99µg
14%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
18µg
20%
Calcium, Ca
87mg
9%
Choline, total
47mg
11%
Fiber, total dietary
5g
20%
Fluoride, F
1µg
0%
Folate, total
91µg
23%
Iron, Fe
5mg
28%
Magnesium, Mg
74mg
23%
Manganese, Mn
1mg
56%
Niacin
8mg
57%
Phosphorus, P
265mg
38%
Selenium, Se
5µg
9%
Sodium, Na
612mg
41%
Vitamin D (D2 + D3)
1µg
7%
Water
36g
1%
Zinc, Zn
2mg
25%

Peanut Butter Shopping Tip

If you're looking for a smoother texture in your finished product, try using confectioners' sugar (also known as 10x sugar) instead of granulated sugar.

Peanut Butter Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.