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Pellie Grobler – Peanut Butter Tart

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Pellie Grobler –

Peanut Butter Tart

Pellie Grobler – Peanut Butter Tart


30 Min


8 Persone




For Crust:    

1 pkt tennis biscuits


5 tablespoons unsalted butter,

cut into pieces

1 table spoon dark chocolate

finely chopped 

For Peanut Butter Filling:        

1 cup white chocolate, finely chopped·        

2/3 cup creamy peanut butter·        

½ cup peanut brittle, coarsely chopped 

For Ganache:

½ cup dark or semisweet

chocolate (50-70%), finely chopped·        

½ cup milk chocolate, finely


¼ cup heavy cream·        

2 tablespoon b-well extra virgin olive oil


For crust:

  • Pulse cookies in a food processor until finely ground.
  • Transfer to a bowl.In a microwave-safe bowl, melt butter and chocolate in a microwave in 30 second bursts on half power until just melted.
  • Stir until smooth.
  • Pour into bowl with cookie crumbs and fold until evenly moistened.
  • Dump crumbs into a tart pan with removable bottom.
  • Press firmly to pack the crust on the bottom and up the sides of the pan.
  • Freeze crust for 30 minutes to set.

For Peanut Butter Filling:

  • In a microwave safe bowl, melt white chocolate and peanut
  • butter in a microwave in 30 second bursts on half power until just melted.
  • Stir until smooth.Coarsely chop peanut brittle; there should be some crumbs and some large pieces, but ideally nothing bigger than a grain of pearl couscous.
  • Add to melted white chocolate mixture and stir until evenly incorporated.
  • Pour into frozen crust, spreading into an even layer.
  • Return to freezer for another 30 minutes or until fully set.

To prepare ganache topping:

  • Place finely chopped chocolate in a medium heat-proof bowl.
  • Warm cream in a small saucepan over medium-low heat until it just begins to bubble around the edges (do not let it boil).
  • Pour over chopped chocolate and let sit for 30 seconds.
  • Gently whisk the warm cream and the chocolate, starting in the very center and stirring in a small circle until you have a pocket of shiny ganache.
  • Then slowly expand your strokes in concentric circles until the rest of the cream is incorporated and the chocolate is fully melted.
  • If your chocolate isn’t completely melted, place the bowl on top of a pot of gently simmering water for about 30 seconds just to warm it slightly; continue to slowly stir until chocolate is fully melted.
  • Add Bwell olive oil, slowly whisking until incorporated.
  • You don’t want to whisk too fast or you risk breaking the ganache.
  • Once ganache is smooth and olive oil is fully incorporated, pour ganache over top of frozen peanut butter filling, spreading it into an even layer.
  • Tap the pan a few times on the countertop to remove any air bubbles. 
  • Refrigerate until ganache is fully set, at least 2 hours or overnight.
  • Keep chilled; let come to room temperature for no more than 15 to 20 minutes prior to slicing and serving.
  • Tart will keep, covered in the refrigerator, for up to 1 week
  • Garnish with caramel popcorn, coarsely chopped Astros, toasted marshmallow.
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