This chocolate peanut butter mousse tart is a dream to eat. It’s also super easy to make, and people will be super impressed by your gorgeous tart. No one will ever know how easy this tart is to make because it looks so luxurious and elegant.
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What is a Chocolate Peanut Butter Mousse Tart?
A chocolate peanut butter crunch mousse tart contains a soft and light chocolate crust, peanut butter mousse, chocolate ganache, and chocolate pearl crisps.
Each layer of this tart is quick and easy, and it only needs a couple of hours to chill so that the ganache sets up properly.
Tips for Making Ganache Successfully
The chocolate ganache is the top layer of this tart, which means it needs to be the most beautiful and elegant part since that is what we see first. Luckily, ganache is very easy to make if you follow these simple tips:
- Chop chocolate finely and melt in a double boiler. A double boil is composed of a pot with an inch or two of simmering water in it with a bowl set on top. Be sure that the bowl does not touch the simmering water. Instead, allow the heat from the water to gently melt the chocolate in the bowl.
- After the chocolate melts, add the butter and stir until the butter fully melts. The butter gives the ganache a creamier and silkier mouth feel.
- Next, boil the heavy cream, and gently whisk it into the chocolate in four additions.
- Once the cream is fully incorporated, stop stirring and pour over the tart.
- Be careful not to stir the ganache too much, or it will break. Ganache breaking means that the fat solids separate in the cream, making the chocolate look grainy. If this happens, reheat the ganache for just a few seconds on the stove, and add one or two more tablespoons of cream to bring the ganache back together.
How to Make a Chocolate Peanut Butter Tart
- Begin by making the crust in a stand mixer. To do this, cream the butter and sugar, then add the other ingredients.
- Next, press the dough into a 9 inch tart pan, prick with a fork, and line with foil and pie weights.
- Then bake the tart and allow it to cool.
- Make the peanut butter mousse by combining the peanut butter and salt. Then fold in the whipped cream until no streaks show, and pour into the tart shell.
- Lastly, make the ganache, pour over the tart, and top with crispearls.
- To finish, refrigerate for at least 2 hours so that the tart has time to set up. If you want the chocolate to be softer for serving, remove from fridge 1 hour beforehand.
Essential Baking Tools for This Tart
- Pie weights for baking the tart
- A 9 or 9 1/2 inch fluted tart pan with a removable bottom
- Stand or hand mixer with whisk attachment (for a budget option, try this hand mixer)
- A spatula for folding the peanut butter mousse
- French whisk for making ganache (This particular whisk is great because of its design because it won’t incorporate as much air as a balloon whisk.)
Other recipes you’ll enjoy:
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- 8 Tbs unsalted butter, softened
- 1/4 cup + 2 Tbs light brown sugar
- 1/2 tsp vanilla
- 3/4 cup all-purpose flour
- 2 Tbs unsweetened cocoa powder (1 oz)
- 1/2 tsp Fleur de Sel or flaked sea salt
Peanut Butter Mousse
- 1/2 cup creamy peanut butter
- 1 cup heavy cream
- 1 Tbs sugar
- 1/4 tsp salt
- 4 ounces semi-sweet chocolate(use a baking bar, not chocolate chips)
- 6 ounces heavy cream
- 1 Tbs unsalted butter
- Chocolate Crispearls
For the Crust
- Preheat oven to 350 degrees. Cream butter, brown sugar, and vanilla until smooth.
- Add all dry ingredients to the mixer and mix just until combined.
- Pour dough into a 9-inch tart pan and press dough evenly into pan with the back of a measuring cup. Be sure to press dough firmly against the sides and trim off excess dough.
- Prick tart with a fork, line with nonstick foil, and fill foil to the top of the tart edge with pie weights so that the crust does not shrink during baking.
- Refrigerate for 30 minutes, and then bake for 18-20 minutes. Then remove tart from oven, carefully remove foil and pie weights, and bake for 5 minutes.
- Remove tart from oven and let cool completely, about 45 minutes.
For the Peanut Butter Mousse
- Whip heavy cream and sugar to soft peaks.** Set aside.
- In a medium bowl, stir the peanut butter and salt together. Fold in the heavy whipping cream 1/4 at a time. To fold, use a spatula and start by placing the spatula in the middle of the bowl. Bring the spatula under the ingredients out to the side of the bowl and fold the ingredients back over that quarter.
- Once peanut butter mousse is fully mixer, pour into tart shell and spread.
For the Ganache
- Chop the chocolate into small pieces and place in a clean bowl. Microwave for 45 seconds to soften the chocolate.
- Bring heavy cream to a boil and pour over chocolate and let sit for 3-5 minutes.
- Gently whisk the chocolate and cream until combined, and then add the butter. If butter does not appear to be melting, microwave the ganache for 10-15 seconds and then stir in the butter.
- Once combined, immediately pour over the peanut butter mousse. Gently spread or tap the tart so that the chocolate is smooth.
- Top with chocolate crispearls(optional) if desired and voila! You have a beautiful and delicious tart.
- Refrigerate tart for at least two hours before serving. If you want the ganache to be softer, remove from fridge 1 hour before serving so it has time to soften.
**To check for a soft peak, dip the whisk beater into the whipped cream and lift up. If the peak falls over to the side easily, then the cream is ready. If the peak is stiff or semi-holds a peak, then you have gone too far. If it is a medium peak, we can still make that work.
This is a Baker Street Society original recipe.
Keywords: chocolate peanut butter tart, chocolate peanut butter crunch mousse tart, chocolate mousse tart, peanut butter mousse