Home · Recipes Chocolate Peanut Butter Oat Tart Author: Maryanne CabreraPublished: Oct 1, 2015Updated: Mar 3, 2021 View Recipe37 ReviewsThis post may contain affiliate links. Read our disclosure policy. This tart features a cocoa oat crust, honey peanut butter mousse, and a luscious chocolate glaze on top! I always love a good challenge. Instinctively, when I think of peanut butter and oatmeal, I assume cookies. Cookies are tasty and all, but I prefer the unexpected. For the month of October, Peanut Butter & Company has partnered up with Bob’s Red Mill to create #Oatober! PB&Co. sent me a jar of peanut butter (their honey version!) and a package of Bob’s Red Mill organic old fashioned rolled oats. No rules, no obligations, no limitation. Complete creative freedom. When it came time to making something, I followed my stomach. My stomach said make a peanut butter oat tart and cover it with chocolate. DONE. Chocolate Peanut Butter Oat Tart I’m not exaggerating when I say that this tart is AMAZING. The oat crust is a delicious treat in itself. It’s a combination of rolled oats, graham cracker and cocoa powder. Barely pulse the oats in the food processor. I wanted to keep retain the oatiness of the rolled oats. I did not want to end up with oat flour. The crunchy and substantial crust balances the delicate honey peanut butter mousse. To ensure the dessert isn’t too sweet, I used dark chocolate chips (at least 60% cacao bittersweet chocolate) for the glaze and a handful of cacao nibs to top it off. You’ll need a 9.5-inch tart pan with a removable bottom. (These Gobel nonstick tart pans are my favorite. They’re made in France and they last FOREVER. I’ve had mine for over ten years and I love it. You can find it at Sur la Table or get a similar tart pan on Amazon.) Pulse all the tart ingredients in a food processor and then press it into the bottom and sides of the tart pan. I suggest using the flat bottom of a drinking glass or a measuring cup to push the crust mixture into the pan. During baking, the crust may puff up slightly. Upon removal from the oven, simply use the glass/cup to deflate the crust and push it back into the pan. Allow the tart crust to cool completely before adding the mousse filling. (Otherwise, the mousse will melt!) It’s a good idea to prepare the chocolate glaze BEFORE making the mousse. The glaze will need to cool slightly before you can use it. The honey peanut butter mousse is fairly straight forward. Whip up chilled heavy cream (in a chilled bowl works best!) to medium peaks and then add in the peanut butter, honey, and salt. Whip just until almost stiff peaks. Scoop the mousse into the cooled tart crust. Spread the mousse into an even layer. If your chocolate glaze is taking awhile to cool down, place the mousse tart in the fridge. Just be careful! If your mousse tart is too cold, the chocolate glaze will instantly thicken and set up. My advice, melt the glaze. Let it cool for 10 minutes or so and then proceed with making the mousse. By the time you’ve filled the tart, the glaze should be good to go. As soon as you pour on the chocolate glaze, immediately spread it into an even layer, making sure the glaze makes contact with the crust. Sprinkle on the cacao nibs and let the tart chill in the fridge until you’re ready to eat. It’s a million times easier to slice this tart when it’s chilled. To ensure clean slices, you a sharp knife and wipe your blade clean after each cut. As the tart sits out at room temperature, the mousse may start to soften (depending on the temperature of the room) making it super frustrating and messy to slice. Chocolate Peanut Butter Oat Tart This tart features a cocoa oat crust, honey peanut butter mousse, and a luscious chocolate glaze on top!Yield: 9-inch fluted tart Servings: 12 slices Print Recipe Pin Recipe Rate Recipe IngredientsCocoa Oat Crust:1 cup old fashioned rolled oats6 full graham cracker sheets2 Tablespoon unsweetened cocoa powder3 Tablespoon dark brown sugar, packed¼ teaspoon kosher salt7 Tablespoon unsalted butter, meltedHoney Peanut Butter Mousse:1 cup heavy cream, cold¼ cup honey peanut butter1 Tablespoon honeypinch of kosher saltChocolate Glaze:¾ cup dark chocolate chips2 Tablespoon unsalted butter1 Tablespoon light corn syrupcacao nibs, as needed to topping Instructions Cocoa Oat Crust:Preheat oven to 350°F. In a food processor, barely pulse together rolled oats, graham crackers, cocoa powder, sugar, and salt. You do not want to end up with oat flour. Pulse just until the rolled oats are somewhat broken up. Add in melted butter and stir until mixture comes together. Press into tart shell with removable bottom.Bake for 12-15 minutes until crust is set and golden brown. Crust may slightly puff up during baking. Use the bottom of a glass or measuring cup to gently press crust into shell. Set aside and allow to cool to room temperature before filling.Honey Peanut Butter Mousse:Place chilled cream in a chilled bowl. Whip to medium peaks. Add peanut butter, honey, and salt. Continue to whip to almost stiff peaks. Pour mousse into cooled cocoa oat crust. Spread into an even layer.Chocolate Glaze:Gently melt together chocolate chips, butter and corn syrup over a bain-marie (double boiler). Alternatively, you can microwave mixture at half power for 10-15 second intervals until melted and smooth.Allow to cool for 10-12 minutes. Pour over peanut butter mousse and quickly spread into an even layer. Chocolate will set up because of the cold mousse. Immediately sprinkle cacao nibs over chocolate. Set in the fridge and keep chilled until ready to serve. Author: Maryanne Cabrera Course: DessertCuisine: AmericanKeyword: chocolate peanut butter, oat tart, filled tart, Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean. Disclosure: I was not compensated for this post. Peanut Butter & Company provided me with some ingredients. As always, all opinions are my own.
Heather (Delicious Not Gorgeous) says: October 1, 2015 it’s always a struggle for me to roll out a normal crust, so press-in ones are enticing (: and i love pb, chocolate and oats, especially all together! Reply
Maryanne Cabrera says: October 5, 2015 Same here! My warm hands end up destroying any rolled tart crust.
Melanie | Melanie Makes says: October 1, 2015 You are so adorable. You’re profile photo makes me smile everytime I stop by! :) And this tart?! Instantly Pinned! Can’t wait to give it a try as I love the addition of oats in this recipe. Looks delicious! Reply
Maryanne Cabrera says: October 5, 2015 hehe thanks so much Melanie! I LOVE the crust. It’s my new fav. I’m using it again in another recipe soon :)
Mary Ann | The Beach House Kitchen says: October 1, 2015 I totally believe you Maryanne! This tart looks amazing! It’s on my list! Reply
ellie | fit for the soul says: October 1, 2015 Oh…man…..that mousse, the mousse!!!! My sweettooth cravings were awakening right before I saw this tart, Maryanne. Great execution and I love the smooth, professional-chef-made look to the glaze. ^_^ Reply
Beth says: October 1, 2015 This is the next thing I need to make in my tart pan!! I even have PB&Co peanut butter! Your photos are stunning! Reply
Des @ Life's Ambrosia says: October 1, 2015 I love that you got complete freedom when making this because it is absolutely stunning! Love everything about it! Reply
Maryanne Cabrera says: October 5, 2015 Thanks Des! I don’t think we’ve ever devoured a dessert as fast as this one! :)
June @ How to Philosophize with Cake says: October 3, 2015 such a lovely tart! The crunchy oat crust looks like a perfect accompaniment to the peanut butter mousse :) Reply
Zainab says: October 4, 2015 This is one good looking tart!! Epic I should say! Love the sound of the crunchy crust. Reply
Vicki says: October 5, 2015 As a foreign reader, how much would you estimate your 6 sheets of graham crackers weigh? As I can’t get those, where I live, and will probably exchange them for Digestive buscuits :D Reply
Maryanne Cabrera says: October 5, 2015 6 sheets of graham crackers weigh 3 oz. Digestive biscuits would be a tasty substitute! :)
Sofia says: October 6, 2015 This looks delicious, and easy to veganize too which I will definitely try! :) Reply
Thalia @ butter and brioche says: October 7, 2015 Please save me a slice! LOVE the cocoa nib top Xx Reply
Laura | Petite Allergy Treats says: October 9, 2015 This looks heavenly! I could go for a the whole pie right now! Reply
Valerie says: May 25, 2016 An oat crust sounds wonderful! Peanut butter and chocolate is my all-time favorite combo, too :). My only question is, how are chocolate glaze and chocolate ganache used differently? I’ve seen you use them both for different recipes, and I was wondering if they can be used interchangeably, or have specific purposes. Thanks, Maryanne! Reply
Maryanne Cabrera says: May 26, 2016 Hi Valerie! Chocolate ganache is traditionally a mixture of chocolate and heavy cream. The definition for chocolate glaze is a bit more vague. It can encompass everything from chocolate sauce to a hard chocolate shell. For this oat tart, I call it “chocolate glaze” because the mixture doesn’t contain any cream. I hope that answers your question :)
Megan says: March 16, 2017 Just found your blog, and this looks delightful! For those of us who have only generic honey and peanut butter, can you please give us a sense of the proportions we should substitute? Thank you! Reply
Maryanne Cabrera says: March 18, 2017 Hi Megan! Simply use the listed amount of peanut butter and honey in the ingredients. The honey flavor in the PB&Co Honey Peanut Butter is quite faint, so you can easily sub in regular peanut butter.
Tasty mom says: December 9, 2019 I want to make this but using a regular pie crust. My go to crust is actually the one in your strawberry pie recipe. Could I make a pie crust in my tart pan or would I need to put it in a pie tin? Reply
Maryanne Cabrera says: December 9, 2019 I suggest baking the pie crust in a pie tin (or pie plate) with pie weights. Fully bake the pie crust before adding the peanut butter oat filling. P.S. I’m so happy to hear that the pie dough from my strawberry pie recipe is your go-to crust! :)