No-Bake Chocolate Ganache Tart with Peanut Butter Swirl

Ingredients

This tart has three components: the crust, the crunchy peanut brittle, and the ganache filling. None are difficult, and you can prepare the crust and ganache while the brittle cools and hardens.

Crust

• Oreo cookies (or chocolate wafers)
• Unsalted butter, melted

Brittle

• Granulated sugar
• Unsalted butter
• Light corn syrup
• Water
• Baking soda
• Salt
• Cocktail peanuts, finely ground

Filling

• Peanut butter (for piping and swirling)
• Heavy whipping cream
• High-quality semi-sweet chocolate

Instructions

Oreo Crust

1. Pulse the Oreos in a blender or food processor until finely ground. Alternatively, place them in a sturdy plastic bag and crush with a mallet.
2. Combine the crushed cookies with the melted butter until evenly moistened.
3. Press the mixture into a tart pan, firmly packing it into the base and fluted edges.
4. Freeze the crust for 30 minutes to set.

Peanut Brittle

1. Prepare a nonstick mat or lined surface for the hot brittle.
2. In a small saucepan over high heat, bring the sugar, butter, corn syrup, and water to a boil. Stir occasionally until it starts to brown. Reduce to medium and stir frequently until the mixture turns a golden-brown color.
3. Remove from heat and stir in baking soda, salt, and the ground peanuts until combined.
4. Immediately spread the mixture thinly on the nonstick mat with a heatproof spatula. Let cool and harden, about 30 minutes.
5. Chop half of the cooled brittle finely to yield about ½ cup, reserving the rest for another use or to adjust texture to your preference.

Chocolate Ganache Filling

1. Bring the heavy cream just to a boil. Pour it over the semi-sweet chocolate in a heatproof bowl and let sit for 3–5 minutes.
2. Whisk until smooth and glossy, then pour the ganache over the peanut brittle layer in the prepared crust.

Peanut Butter Swirl

1. Warm the peanut butter briefly in the microwave until pourable, then transfer to a small bag or piping bag.
2. Pipe diagonal lines or a zigzag pattern of peanut butter onto the crust base, press the chopped peanut brittle into the peanut butter, then add more lines as desired.
3. Use a toothpick to drag through the lines to create a decorative swirl pattern.

Chill and Serve

1. Refrigerate the tart for at least one hour to set the ganache. Slice and serve chilled.

Variations

This tart adapts well to different flavors and textures. Here are a few ideas to customize it:

Crust

• Chocolate graham cracker crust for a less sweet option.
• Pretzel crust for a salty-sweet contrast that pairs well with peanut butter.
• Biscoff cookies for a spiced caramel note.
• Gluten-free chocolate cookies as a 1:1 swap.
• Add about ½ teaspoon espresso powder to the crust for depth.

Brittle

• Use mixed nuts (peanuts, almonds, pecans) instead of all peanuts.
• Substitute honey for corn syrup for a different flavor profile.
• Add 1–2 tablespoons sesame seeds for crunch and nuttiness.
• Stir in a pinch of cayenne or smoked paprika for a subtle heat.

Peanut Butter Layer

• Use crunchy peanut butter for extra texture.
• Swap almond or cashew butter for a milder nut flavor.
• Make a peanut butter mousse by folding whipped cream into slightly warmed peanut butter.

Ganache

• Dark chocolate ganache for a less sweet, more intense chocolate flavor.
• Milk chocolate ganache to appeal to kids or those who prefer sweeter chocolate.
• Add a teaspoon of espresso powder to the cream for an espresso-infused ganache.
• Replace part or all of the heavy cream with coconut cream for a subtle coconut note.

Garnish Ideas

• A light sprinkle of flaky sea salt just before serving highlights the flavors.
• Chocolate curls or shards for an elegant finish.
• Finely chopped peanut butter candies for extra peanut flavor.
• Fresh mint leaves for color contrast.