Chocolate Ganache Tart with Peanut Butter Swirl (No Bake!)

Ingredients

There are three components to this chocolate ganache tart: the crust, filling, and a crunchy peanut brittle that adds a wonderful texture! None of the components are difficult or time consuming, and you can make the crust and filling while the brittle cools and hardens.

Crust

• Oreo cookies (you can also use chocolate wafers if you prefer)
• Unsalted butter, melted

Brittle

• Granulated sugar
• Unsalted butter
• Light corn syrup
• Water
• Baking soda
• Salt
• Cocktail peanuts, finely ground

Filling

• Peanut butter (for piping and swirling on the top)
• Heavy whipping cream
• High-quality semi-sweet chocolate

Instructions

Oreo Crust

1. Pulse the Oreos in a blender until they're finely ground. Alternatively, you can add them to a heavy plastic storage bag and crush them with a meat mallet or something similar until they're all finely crushed.
2. Now just mix the crushed Oreos with the melted butter and mix them until they're well combined.
3. Pour the Oreo mixture into a tart pan and press it firmly into the base and fluted edges.
4. Place the tart pan in the freezer for 30 minutes so the crust can harden.

Peanut Brittle

1. Set aside a non-stick mat for pouring the prepared brittle mixture.
2. Bring sugar, butter, corn syrup, and water to a boil in a small saucepan over high heat. Cook, stirring occasionally, just until mixture begins to brown. Reduce heat to medium, and cook, stirring very frequently, until it's a golden brown color (the mixture should be the color of peanut butter).
3. Stir in the baking soda, salt, and peanuts until it's well combined, then remove it from the heat.
4. Immediately pour the mixture onto a nonstick baking mat, spreading it out as thinly as possible with a heatproof spatula or a wooden spoon. Let it cool completely, about 30 minutes (it will harden as it cools).
5. Once it's cooled, finely chop half the brittle with a heavy knife to yield ½ cup. Reserve any remainder for another use (you can add more or less of the brittle according to your preference).

Chocolate Ganache Filling

1. For the ganache, bring the heavy cream to a boil then add to a heat-proof bowl along with the semi-sweet chocolate chips and let sit for about 3-5 minutes.
2. Once whisked and creamy, pour on top of the peanut & brittle base.

Peanut Butter Swirl

1. Warm the peanut butter in the microwave for about 30 seconds and add it to a Ziploc or pastry bag (these microwave-safe piping bags are terrific for this and you can melt right in the bag).
2. Pipe diagonal lines with peanut butter onto the base of the Oreo tart crust, then top with the crushed peanut brittle (press the brittle into the peanut butter).
3. Top with peanut butter (I like to draw zigzag lines in a diagonal pattern then use a toothpick to make swirls).

Chill and Serve

1. Place the chocolate ganache tart in the fridge to firm up for at least an hour, then slice and serve!

Variations

A chocolate ganache tart can be made any number of ways. Our favorite is the recipe as written, but here are a few ways you can change it to suit your tastes:

Crust

• Chocolate graham cracker crust: Swap the Oreos for chocolate graham crackers. It will be slightly less sweet but still delicious!
• Pretzel crust: Use crushed pretzels + butter for a salty-sweet contrast. This works really well with the peanut butter.
• Biscoff cookies: This will significantly change the flavor but Biscoff is delicious with chocolate ganache.
• Gluten-free chocolate cookies: Easy 1:1 swap for a gluten-free option.
• Add espresso powder: Mix about ½ teaspoon into the crust mixture.

Brittle

• Mixed nuts: Use a blend of peanuts, almonds, and pecans.
• Honey brittle: Replace the corn syrup with honey.
• Sesame seeds: Add 1-2 tablespoons sesame seeds.
• Spicy: Add a pinch of cayenne or smoked paprika.

Peanut Butter Layer

• Crunchy peanut butter: Adds a little extra texture.
• Almond butter or cashew butter: This works well if you want less nut flavor.
• Peanut butter mousse layer: Whip a little cream into slightly warmed peanut butter.

Ganache

• Dark chocolate ganache: If you prefer dark chocolate to semi-sweet, you can use this for a less sweet tart.
• Milk chocolate ganache: This is great for kids or peanut-butter-cup lovers.
• Espresso ganache: Add a teaspoon espresso powder to the cream.
• Coconut cream: Replace part (or all) of the heavy cream with coconut cream for a subtle coconut flavor.

Garnish Ideas

• Flaky sea salt: Add a light sprinkle right before serving. This is my favorite garnish!
• Chocolate curls or shards
• Finely chopped Reese's peanut butter cups
• Mint leaves add some color.