Chocolate Ganache Tart with Peanut Butter Crust

Chay Wike

This no-bake tart is very easy to prepare, nutrient-dense, and rich with chocolatey peanut butter goodness. All you have to do is press the crust into the tart pan, pour over the velvety smooth ganache, and pop it into the fridge to set. You can make it a day in advance and serve it chilled or at room temperature. It’s an elegant dessert for the holiday season that will elevate any menu while keeping stress levels low.

Yield: Makes 1 large tart
Author: The Kitchen Commune

Chocolate Ganache Tart with Peanut Butter Crust

gluten-free, grain-free, dairy-free, paleo, vegan, vegetarian, egg-free, nightshade-free, soy-free

Ingredients

  • 3 cups super-fine blanched almond flour
  • ⅓ cup cacao powder
  • ½ teaspoon kosher sea salt
  • ½ cup creamy unsweetened peanut butter (not spread)
  • ½ cup maple syrup
  • 1 can full-fat coconut milk
  • 1 tablespoon vanilla extract
  • 10 ounces 70% dark chocolate chips, such as Hu Gems
  • Flaky sea salt for garnish

Instructions

  1. Add the almond flour, cacao powder, and salt to the bowl of a food processor and pulse a few times until mixed together well. Add the peanut butter and maple syrup and pulse again until the dough stiffens and sticks together when you pinch it.
  2. Transfer the dough to an 11-inch tart pan with a removable bottom and spread it out evenly with your hands. Place a piece of parchment paper over the dough. Using the bottom of a glass or measuring cup, press the dough (through the parchment) into and up the sides of the pan to form a crust.
  3. Place the chocolate in a medium bowl and set aside.
  4. In a small saucepan, heat the coconut milk over medium heat, add the vanilla, and whisk together to combine. Bring to a gentle simmer and turn off the heat. Pour the hot milk mixture over the chocolate in the bowl and stir gently using a rubber spatula until the chocolate melts completely and the ganache becomes silky smooth, about 5 minutes.
  5. Pour the filling over the crust and carefully transfer the tart to the fridge to set for at least 4 hours or overnight.
  6. Right before serving, either chilled or at room temperature, sprinkle with flaky salt.