Chocolate and Peanut Butter Tart

Ingredients

• 350 gpretzels
• 100 gunsalted butter
• 300 mldouble cream
• 175 glight brown sugar
• 200 gcrunchy peanut butter
• to tastesalt
• 300 mldouble cream
• 200 gdark chocolate
• 1 tspvanilla extract
• 1cinnamon stick
• 5cloves
• 1whole nutmeg
• 200 gcaster sugar
• 100 gpeanuts
• 100 ggolden syrup
• 2 tspbicarbonate of soda

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C.

2. 2

   Make the crumbs

   Blend the pretzels to a fine crumb. Melt the butter and combine it with the crumbs.

3. 3

   Shape the base

   Press the mixture into a 24 cm tart tin, spreading it evenly across the base and up the sides.

4. 4

   Bake the base

   Bake for 5 minutes, until lightly golden, then set aside to cool completely.

5. 5

   Cook the filling

   Put 300 ml double cream, the light brown sugar and peanut butter in a pan. Heat over a medium heat for 10 minutes, stirring until thick, then add a generous pinch of salt.

6. 6

   Chill the filling

   Pour the hot peanut butter mixture into the pretzel base and place it in the freezer to chill while you make the chocolate topping.

7. 7

   Infuse the cream

   Break the chocolate into pieces. Heat 300 ml double cream with the cinnamon stick, cloves and vanilla extract, and grate in half the nutmeg. Bring to a simmer, turn off the heat, cover and leave to infuse for 30 minutes.

8. 8

   Make the ganache

   Reheat the cream in the pan, then strain it over the broken chocolate. Leave for 1 minute before stirring until smooth. Add a generous pinch of salt and mix.

9. 9

   Top the tart

   Pour the chocolate mixture over the set peanut butter filling and smooth the top. Refrigerate for 1 hour, or until ready to eat.

10. 10

    Prepare the tin

    Line a loaf tin with baking paper for the honeycomb.

11. 11

    Cook the caramel

    With the heat off, combine the caster sugar, peanuts and golden syrup in a pan. Turn the heat to medium and let the mixture melt without stirring. Cook for 5 minutes, until the sugar becomes a deep caramel, swirling the pan a few times to help it melt evenly.

12. 12

    Set the honeycomb

    Stir in the bicarbonate of soda, immediately pour the mixture into the lined loaf tin and leave to set for 30 minutes.

13. 13

    Finish and serve

    Once hard, cut the honeycomb into small shards and use them to top the tart. Serve at room temperature, cut into slices.

What is a chocolate and peanut butter tart?

This is a layered dessert built around a biscuit-like pretzel crust, a sweet peanut butter filling and a chocolate ganache. Its salty-sweet combination gives a British-style tart a playful twist, with spiced cream and honeycomb adding extra aroma and crunch.

The method works by chilling the peanut butter layer before adding the ganache, so the two fillings remain distinct. A short bake helps the crumb crust firm up before it is filled.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1100 calories, 21g protein, 119g carbs, 72g fat.

Pretzels, sugar and golden syrup provide most of the carbohydrates, while the cream, butter, peanut butter and chocolate contribute much of the fat. Peanut butter, peanuts, chocolate and pretzels supply most of the protein, though this is still a rich dessert. Balance a slice with fresh fruit, or serve a smaller portion after a lighter main meal.

Why use pretzels?

Crust: blending the pretzels finely helps the melted butter bind the crumbs into an even base. Press the mixture firmly into the corners and up the sides of the 24 cm tin so the filling has a sturdy shell.

Salt: pretzels bring their own seasoning, while the recipe also adds salt to both fillings. Taste the peanut butter mixture before adding the full pinch if your pretzels are particularly salty.

Getting the peanut butter layer right

Stirring: keep the cream, brown sugar and peanut butter moving as they heat over medium heat for 10 minutes. This helps the mixture thicken evenly and reduces the chance of catching on the bottom of the pan.

Chilling: let the crust cool fully before filling it, then chill the filling in the freezer while preparing the ganache. The topping is easier to spread over a set layer.

Infusing and mixing the ganache

Infusion: simmer the cream with the cinnamon, cloves, vanilla and half the grated nutmeg, then cover it for 30 minutes off the heat. Straining removes the whole spices while leaving their flavour in the cream.

Mixing: pour the reheated cream over the broken chocolate and wait 1 minute before stirring. This gives the chocolate time to soften and helps the ganache turn smooth.

Making the honeycomb

Caramel: melt the sugar, peanuts and golden syrup over medium heat without stirring, swirling the pan occasionally instead. Watch for a deep caramel colour, as the mixture continues to cook quickly once it reaches that stage.

Setting: stir in the bicarbonate of soda and transfer the mixture to the lined loaf tin straight away. It sets in 30 minutes; once hard, break or cut it into small shards for the topping.

Timing and serving

The recipe includes separate cooling and chilling periods: allow the crust to cool fully, chill the peanut butter layer while making the topping, then refrigerate the assembled tart for at least 1 hour. The honeycomb needs 30 minutes to set, so make it while the tart chills.

Take the tart to room temperature before slicing, as directed, for a softer ganache and easier serving. Use a sharp knife and wipe it between cuts for neater slices.

What to serve with it

A small slice is rich, so serve it with fresh berries or sliced pear for a bright contrast. Unsweetened tea or coffee also pairs well with the chocolate and caramel flavours.

Keep extra honeycomb shards separate until serving if you want them to stay crisp. Add them just before bringing the tart to the table.

Recipe notes & tips

• Cool the crust completely before adding the hot peanut butter filling.
• Use a pan with a heavy base to help the filling and caramel heat evenly.
• Break the chocolate into small, similarly sized pieces so it softens consistently.
• Strain the spiced cream carefully to remove all the whole spices.
• Line the loaf tin before starting the honeycomb so it is ready for the hot mixture.
• Bring the tart to room temperature before slicing for a softer texture.

Variations

• Use smooth peanut butter: swap it for the crunchy kind for a more uniform filling.
• Change the chocolate: use a less intense dark chocolate if you prefer a milder ganache.
• Adjust the spice: reduce the cloves for a gentler spiced topping.
• Skip the honeycomb: serve the tart without it for a simpler finish.
• Add berries: serve fresh berries alongside each slice for a tart contrast.

Common mistakes to avoid

• Loose crust: press the crumbs firmly into the base and sides so the shell holds together.
• Warm crust: let it cool fully before adding the filling, or the layers may soften.
• Lumpy filling: stir continuously as the peanut butter mixture heats over medium heat.
• Grainy ganache: wait 1 minute after pouring on the hot cream, then stir until smooth.
• Burnt caramel: watch for a deep colour and swirl the pan rather than stirring the sugar mixture.
• Late transfer: pour the bicarbonate mixture into the lined tin immediately, before it begins to set.

How to store

Keep the tart covered in the fridge and eat within 3 days. Store leftover honeycomb separately in an airtight container in a cool, dry place, and let slices come to room temperature before serving; this tart is best served chilled rather than reheated.

Frequently asked questions