Chocolate Peanut Butter Oat Tart

No ratings yet

Peanut butter oat tart features a cocoa oat crust, honey peanut butter mousse, and a luscious chocolate glaze. This wonderful dessert perfectly combines a variety of textures to create a well balanced experience. It's a delightful treat for chocolate peanut butter lovers.

Yield: 9-inch fluted tart

Prep Time20

Cook Time15

Chill Time1

Total Time1 35

Course: Dessert

Cuisine: American

Servings: slices

Author: Maryanne Cabrera

Ingredients

Cocoa Oat Crust:

1 cup old fashioned rolled oats
6 full graham cracker sheets
2 Tablespoon unsweetened cocoa powder
3 Tablespoon dark brown sugar, packed
¼ teaspoon kosher salt
7 Tablespoon unsalted butter, melted

Honey Peanut Butter Mousse:

1 cup heavy cream, cold
¼ cup honey peanut butter
1 Tablespoon honey
pinch of kosher salt

Chocolate Glaze:

¾ cup dark chocolate chips
2 Tablespoon unsalted butter
1 Tablespoon light corn syrup
cacao 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 chill for at least one hour to set. Keep chilled until ready to serve.

Notes

It is much easier to slice the tart 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.

Nutrition