Today we are going to make a delicious and rich chocolate and peanut butter tart with cacao.

The tart consists of the shortbread (pate sablee) tart shell, tender mascarpone – peanut butter filling, and soft chocolate truffles on the top.

Here is the recipe:

Chocolate shortbread tart shell recipe

Ingredients for the chocolate short dough (pate sablee) :

Directions for the shortbread tart crust (pate sablee):

  1. Sift the all-purpose flour, cake flour, almond flour, and cacao into a mixing or blender bowl, add the sugar powder, the salt, and the butter (cold, chopped into cubes).
  2. Rub or cut the butter into the flour until the mixture resembles cornmeal or sand. You can do this using an electric blender or manual pastry blender.
  3. Add the egg, mix well until completely blended in. Keep mixing until the dough pulls away from the sides of the bowl and forms an irregular ball.
  4. Place the dough on a sheet of parchment paper and work it briefly with the hands to make it pliable. Make a ball and cover it with another sheet of parchment paper. Roll the dough in between the sheets of baking paper to about 3-5 mm thick.
  5. Let the dough cool in a fridge for 20-30 minutes.
Peanut butter and chocolate tart recipe

Shaping and baking the tart shell

Directions for the mascarpone – peanut butter tart filling


Procedure for the peanut butter filling:

  1. Place the gelatin sheets in cold water.
  2. Combine the peanut butter, mascarpone, heavy cream, and sugar in a bowl and mix over a water bath until the mixture is homogeneous and smooth.
  3. Take about one-quarter of the mixture and heat it up in a microwave (with caution!) with the squeezed gelatin in a separate bowl.
  4. Return the warmed peanut butter – gelatin mixture to the original mixture and with a whisk stir well until homogeneous and smooth.
  5. Pour into the cooled tart shell (fill it to 3/4).
  6. Send to a refrigerator for 1 hour to set.

Chocolate ganache for the truffles – directions:

In this case we are going to make soft truffles, so the ganache should be a bit firmer. You can prepare using dark chocolate only if you don’t mind its bitterness.


Procedure for making chocolate ganache

  1. Place the gelatin sheet in cold water.
  2. Combine the milk chocolate and dark chocolate in a bowl. Heat the chocolate to 45°C  (113°F) to melt it (in a double boiler or in a microwave but with caution).
  3. Add the cacao and cinnamon and stir well.
  4. Bring the 100 ml of cream to a boil, then remove from heat.
  5. Add the squeezed gelatin to the cream. Mix well.
  6. Pour the cream into the chocolate, in 2-3 steps, mix well until completely blended.
  7. Add the 220 ml of cream, in 2-3 steps, stir until the mixture is homogeneous and smooth.
  8. Cover with a plastic film and send to a fridge for 5-6 hours minimum.
  9. When completely cold, whip the ganache until creamy, but be careful not to overwhip it.

Assembling the tart

Place the whipped ganache in a pastry bag with large round tip.

Pipe one pull-out dots on the top of the tart (it has to be already filled with mascarpone and peanut butter filling and cooled to set).

Using a fine sift, sprinkle some cacao powder on the top.

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