Chocolate Peanut Butter Gingerbread Tart

To prove that peanut butter and chocolate have a place in your holiday plans, I made this chocolate peanut butter gingerbread tart. With only 6 ingredients!

We may not be past Thanksgiving but that doesn’t mean we cannot appreciate gingerbread yet. If we weren’t supposed to, then why would today be National Gingerbread Day?!? I win. Rather I think we all win because come on, this is gingerbread we are talking about and this tart is a thing of beauty. Would you believe it only has 6 ingredients? Well okay, 7 if you count the pinch of salt but that seems negligible.

The crust is boxed gingerbread mix, butter, and egg then the filling is straight peanut butter layered with chocolate ganache made from chocolate chips and heavy cream (and that pinch of salt). You may be thinking, “Erin, I get the gingerbread-chocolate combination, but peanut butter?”. Yes peanut butter, that should never be a question. Especially since today is the last home game for the Buckeyes against Michigan State! And then next weekend we take on that other team from that state up north. It’s gonna be an intense two weeks of Peanut Butter and Chocolate Saturday!!

One year ago: Gingerbread Cinnamon Rolls with Speculoos Icing

Two years ago: DOVE® Christmas Chocolate Drops

Three years ago: Penne with Trapanese Pesto

Four years ago: Butter Pecan with Brandy Ice Cream

CHOCOLATE PEANUT BUTTER GINGERBREAD TART

Serves 8-12

Ingredients:

CRUST

1 (14.5 oz.) box gingerbread cake/cookie mix

1/2 cup (1 stick) unsalted butter, room temperature

1 egg, room temperature

FILLING

1 cup creamy peanut butter

1 cup heavy cream

6 oz. semisweet chocolate chips

Pinch of salt

Directions:

1. Preheat oven to 350 degrees. Spray the bottom of an 10-inch tart pan with cooking spray, set aside.
2. In a large bowl using a hand mixer, combine crust ingredients until soft dough forms. Press dough evenly into the bottom and up the sides of the prepared pan. Bake 15 minutes. Place on a wire rack to cool for 10 minutes. If needed, lightly press the dough down using a flat surface (I used a ramekin) to create a wide, shallow cavity. Allow to cool completely before filling.
3. Heat peanut butter in a microwave for 30 seconds. Pour 2/3 cup into the baked crust and spread evenly. Freeze tart until peanut butter is firm, about 10 minutes.
4. For ganache, place chocolate in a medium bowl. In a small saucepan, bring cream to a boil, pour over chocolate, add salt, let sit 8 minutes and then whisk until smooth. Pour the ganache over the peanut butter layer. and smooth with an offset spatula
5. Drizzle remaining peanut butter in zigzag lines over the top of the tart. Use a wooden skewer or a knife to give it lots of swirls.
6. Refrigerate tart until set, at least 1 hour and up to 8 hours. Cut into wedges, and serve.

Source: Adapted from my Baklava Bars and What’s Gaby Cooking.

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