Peanut butter oat tart features a cocoa oat crust, honey peanut butter mousse, and a luscious chocolate glaze. This wonderful dessert perfectly combines a variety of textures to create a well balanced experience. It’s a delightful treat for chocolate peanut butter lovers.
I always love a good challenge. Instinctively, when I think of peanut butter and oatmeal, I assume cookies. Cookies are tasty and all, but I prefer the unexpected.
For the month of October, Peanut Butter & Company has partnered up with Bob’s Red Mill to create #Oatober! PB&Co. sent me a jar of peanut butter (their honey version!) and a package of Bob’s Red Mill organic old fashioned rolled oats. No rules, no obligations, no limitation. Complete creative freedom.
Chocolate Peanut Butter Oat Tart
I’m not exaggerating when I say that this tart is AMAZING. The oat crust is a delicious treat in itself. It’s a combination of rolled oats, graham cracker and cocoa powder. Barely pulse the oats in the food processor. I wanted to keep retain the oatiness of the rolled oats. I did not want to end up with oat flour.
The crunchy and substantial crust balances the delicate honey peanut butter mousse.
To ensure the dessert isn’t too sweet, I used dark chocolate chips (at least 60% cacao bittersweet chocolate) for the glaze and a handful of cacao nibs to top it off.
You’ll need a 9.5-inch tart pan with a removable bottom.
(These Gobel nonstick tart pans are my favorite. They’re made in France and they last FOREVER. I’ve had mine for over ten years and I love it. You can find it at Sur la Table or get a similar tart pan on Amazon.)
Pulse all the tart ingredients in a food processor and then press it into the bottom and sides of the tart pan. I suggest using the flat bottom of a drinking glass or a measuring cup to push the crust mixture into the pan.
During baking, the crust may puff up slightly. Upon removal from the oven, simply use the glass/cup to deflate the crust and push it back into the pan.
Allow the tart crust to cool completely before adding the mousse filling. (Otherwise, the mousse will melt!)
It’s a good idea to prepare the chocolate glaze BEFORE making the mousse. The glaze will need to cool slightly before you can use it.
The honey peanut butter mousse is fairly straight forward. Whip up chilled heavy cream (in a chilled bowl works best!) to medium peaks and then add in the peanut butter, honey, and salt.
Whip just until almost stiff peaks. Scoop the mousse into the cooled tart crust. Spread the mousse into an even layer.
Chocolate Glaze
If your chocolate glaze is taking awhile to cool down, place the mousse tart in the fridge. Just be careful! If your mousse tart is too cold, the chocolate glaze will instantly thicken and set up.
My advice, melt the glaze. Let it cool for 10 minutes or so and then proceed with making the mousse. By the time you’ve filled the tart, the glaze should be good to go.
As soon as you pour on the chocolate glaze, immediately spread it into an even layer, making sure the glaze makes contact with the crust. Sprinkle on the cacao nibs and let the tart chill in the fridge until you’re ready to eat.
Slicing and Serving Tips
It’s a million times easier to slice this tart when it’s chilled. To ensure clean slices, you a sharp knife and wipe your blade clean after each cut.
As the tart sits out at room temperature, the mousse may start to soften (depending on the temperature of the room) making it super frustrating and messy to slice.
More Chocolate Peanut Butter Recipes
- Peanut Butter Cupcakes with Chocolate Ganache
- Chocolate Peanut Butter Chip Cookies
- Peanut Butter Chocolate Cake
- Peanut Butter Chocolate Swirl Cookies
Chocolate Peanut Butter Oat Tart
Ingredients
Cocoa Oat Crust:
- 1 cup old fashioned rolled oats
- 6 full graham cracker sheets
- 2 Tablespoon unsweetened cocoa powder
- 3 Tablespoon dark brown sugar,, packed
- ¼ teaspoon kosher salt
- 7 Tablespoon unsalted butter,, melted
Honey Peanut Butter Mousse:
- 1 cup heavy cream,, cold
- ¼ cup honey peanut butter
- 1 Tablespoon honey
- pinch of kosher salt
Chocolate Glaze:
- ¾ cup dark chocolate chips
- 2 Tablespoon unsalted butter
- 1 Tablespoon light corn syrup
- cacao nibs,, as needed to topping
Instructions
Cocoa Oat Crust:
- Preheat oven to 350°F. In a food processor, barely pulse together rolled oats, graham crackers, cocoa powder, sugar, and salt. You do not want to end up with oat flour. Pulse just until the rolled oats are somewhat broken up. Add in melted butter and stir until mixture comes together. Press into tart shell with removable bottom.
- Bake for 12-15 minutes until crust is set and golden brown. Crust may slightly puff up during baking. Use the bottom of a glass or measuring cup to gently press crust into shell. Set aside and allow to cool to room temperature before filling.
Honey Peanut Butter Mousse:
- Place chilled cream in a chilled bowl. Whip to medium peaks. Add peanut butter, honey, and salt. Continue to whip to almost stiff peaks. Pour mousse into cooled cocoa oat crust. Spread into an even layer.
Chocolate Glaze:
- Gently melt together chocolate chips, butter and corn syrup over a bain-marie (double boiler). Alternatively, you can microwave mixture at half power for 10-15 second intervals until melted and smooth.
- Allow to cool for 10-12 minutes. Pour over peanut butter mousse and quickly spread into an even layer. Chocolate will set up because of the cold mousse. Immediately sprinkle cacao nibs over chocolate. Set in the fridge and chill for at least one hour to set. Keep chilled until ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
I want to make this but using a regular pie crust. My go to crust is actually the one in your strawberry pie recipe. Could I make a pie crust in my tart pan or would I need to put it in a pie tin?
I suggest baking the pie crust in a pie tin (or pie plate) with pie weights. Fully bake the pie crust before adding the peanut butter oat filling.
P.S. I’m so happy to hear that the pie dough from my strawberry pie recipe is your go-to crust! :)
Just found your blog, and this looks delightful! For those of us who have only generic honey and peanut butter, can you please give us a sense of the proportions we should substitute? Thank you!
Hi Megan! Simply use the listed amount of peanut butter and honey in the ingredients. The honey flavor in the PB&Co Honey Peanut Butter is quite faint, so you can easily sub in regular peanut butter.
An oat crust sounds wonderful! Peanut butter and chocolate is my all-time favorite combo, too :). My only question is, how are chocolate glaze and chocolate ganache used differently? I’ve seen you use them both for different recipes, and I was wondering if they can be used interchangeably, or have specific purposes. Thanks, Maryanne!
Hi Valerie! Chocolate ganache is traditionally a mixture of chocolate and heavy cream. The definition for chocolate glaze is a bit more vague. It can encompass everything from chocolate sauce to a hard chocolate shell. For this oat tart, I call it “chocolate glaze” because the mixture doesn’t contain any cream. I hope that answers your question :)
This looks heavenly! I could go for a the whole pie right now!
Please save me a slice! LOVE the cocoa nib top Xx
This looks delicious, and easy to veganize too which I will definitely try! :)
As a foreign reader, how much would you estimate your 6 sheets of graham crackers weigh? As I can’t get those, where I live, and will probably exchange them for Digestive buscuits :D
6 sheets of graham crackers weigh 3 oz. Digestive biscuits would be a tasty substitute! :)
This is one good looking tart!! Epic I should say! Love the sound of the crunchy crust.
Thank you Zainab!! The crust is my favorite! :)
such a lovely tart! The crunchy oat crust looks like a perfect accompaniment to the peanut butter mousse :)
Thank you June!! :)
Wow, what an amazing tart, looks so good :)
Thanks so much Gerry! :)