Peanut Butter Fluff and Chocolate Tart Recipe

Staff Writer
Peanut Butter Fluff and Chocolate Tart Recipe
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
879
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

  • 1 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.

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.

Nutritional Facts

Total Fat
58g
89%
Sugar
40g
N/A
Saturated Fat
22g
100%
Cholesterol
63mg
21%
Protein
13g
25%
Carbs
83g
28%
Vitamin A
190µg
21%
Vitamin B6
0.2mg
10.5%
Vitamin D
0.4µg
0.1%
Vitamin E
5mg
24%
Vitamin K
17µg
22%
Calcium
71mg
7%
Fiber
4g
14%
Folate (food)
45µg
N/A
Folate equivalent (total)
99µg
25%
Folic acid
32µg
N/A
Iron
3mg
16%
Magnesium
86mg
21%
Monounsaturated
27g
N/A
Niacin (B3)
7mg
33%
Phosphorus
232mg
33%
Polyunsaturated
6g
N/A
Potassium
342mg
10%
Riboflavin (B2)
0.3mg
15.3%
Sodium
404mg
17%
Sugars, added
24g
N/A
Thiamin (B1)
0.2mg
12.5%
Trans
0.5g
N/A
Zinc
2mg
13%