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Chocolate peanut butter tart

Chocolate peanut butter tart


This nutty, chocolatey delight is fantastic for sharing

  • Feeds 12 Feeds 12
  • Ready in 50 minutes

Each serving contains

  • Energy
    1751kj 421kcal
  • Fat
    High 43%
  • Saturates
    High 71%
  • Sugar
    Med 18%
  • Salt
    Low 4%

% of adult’s reference intake | Carbohydrates per serving : 30g

Bring Co-op to your front door

Big Bag Option


  • 375g pack ready rolled Co-op shortcrust pastry
  • 125g Co-op smooth peanut butter
  • 125g Co-op soft cheese
  • 125g Co-op Fairtrade soft light brown sugar
  • 1 tsp vanilla extract
  • 200ml double cream
  • 150g Co-op Irresistible Fairtrade
  • 70% cocoa dark chocolate, roughly chopped


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Unroll the pastry and use it to line a 36cm x 12cm loose bottomed tart tin
  3. Prick the base and line it with greaseproof paper
  4. Fill with baking beans and bake for 20-25 mins, until the pastry is set and turning golden
  5. Remove the baking beans and continue to cook for another 5 mins, or until the pastry has dried out completely, then leave it to cool
  6. Setting aside 2 tbsp, put the peanut butter in a bowl with the cheese, sugar and vanilla, then whisk to combine
  7. In a separate bowl, whisk 150ml of the cream into firm peaks
  8. Carefully fold through the peanut butter mixture
  9. Spoon into the cooled pastry, then chill for 1 hour to set
  10. Put the chocolate in a heatproof bowl
  11. Pour the remaining cream into a small pan and heat until starting to bubble
  12. Pour over the chocolate and leave for 30 seconds
  13. Stir well, until it’s smooth
  14. Leave to cool slightly, then spread over the peanut layer
  15. Chill for 2-3 hours
  16. Warm the remaining peanut butter and drizzle over the tart