Chocolate ganache tart with peanut butter swirl & peanut brittle
Prep time: 
Total time: 
Serves: 12-14
What You'll Need
  • Crust:
  • 30 oreos
  • 5 TBS unsalted butter
  • Filling:
  • 2 cups heavy whipping cream
  • 12 oz. semi sweet chocolate (I used Guittard)
  • About 1 cup peanut butter to pipe onto the bottom of the tart and for decoration
  • Brittle:
  • ½ cup sugar
  • 1 tbs light corn syrup
  • ¼ tsp baking soda
  • 1 1/s cup cocktail peanuts (finely ground)
  • 2 TBS unsalted butter
  • 2 TBS water
  • ¾ tsp salt
  1. Crust:
  2. Pulse the oreos in a blender until finely ground.
  3. Add to a medium-sized bowl along with the melted butter and mix until well combined
  4. Pour into the tart pan and press into the base and fluted edges
  5. Place in the freezer for 30 min to harden
  6. Brittle:
  7. Set aside a non-stick mat for pouring the prepared brittle mixture.
  8. Bring sugar, butter, corn syrup, and water to a boil in a small saucepan over high heat. Cook, stirring occasionally, until mixture begins to brown. Reduce heat to medium, and cook until golden brown. Stir in baking soda, salt, and peanuts until well combined (mixture should be the color of peanut butter). Immediately pour onto a nonstick baking mat, spreading out as thinly as possible with a heatproof spatula or wooden spoon. Let cool completely, about 30 minutes. Finely chop half the brittle with a heavy knife to yield ½ cup. Reserve remainder for another use.
  9. Filling:
  10. Warm the peanut butter in the microwave for about 30 seconds and add to a ziplock or pasty bag. Pipe diagonal lines onto the base of the tart crust then top with the crushed peanut brittle
  11. (press the brittle into the peanut butter)
  12. For the ganache, bring the heavy cream to a boil then add to a heat-proof bowl along with the semi-sweet chocolate chips and let sit for about 3-5 minutes.
  13. Once whisked and creamy, pour on top of the peanut & brittle base.
  14. Top with peanut butter (I like to draw zigzag lines in a diagonal pattern then use a toothpick to make swirls)
  15. Place in the fridge to firm up for at least an hour, then serve!
Recipe by The Blonde Chef at