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Chocolate Peanut Butter Swirl Tart with Kettle Chip Crust

Author: Gaby Dalkin


For the Kettle Chip Tart

  • 1 8.5- ounce bag Kettle Brand Sea Salt flavor
  • 5 tablespoons unsalted butter melted
  • 1/4 cup all purpose flour

For the filling

  • 1 cup smooth peanut butter
  • 1 cup heavy cream
  • 6.5 ounces semisweet chocolate 61 percent, chopped
  • Pinch of salt


For the Kettle Chip Tart

  • Preheat oven to 350 degrees.
  • In a food processor, pulse the Kettle Brand Sea Salt flavor until they are finely ground. Add the melted butter and flour and pulse for 30 seconds to combine.
  • Press the crust into the bottom and sides of a long rectangular tart pan.
  • Transfer to the pre-heated oven and bake for 12 minutes. Remove from the oven and set aside to cool. Use an offset spatula to press down the center of the crust if it puffed up.

For the filling:

  • Heat peanut butter in a microwave until liquidy, about 30 seconds.
  • Pour 2/3 cup into the baked crust. Freeze tart until peanut butter is firm, about 10 minutes.

For ganache, bring cream to a boil; pour over chocolate in a small bowl. 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

  • Fill a disposable pastry bag with remaining liquid peanut butter (if peanut butter has thickened, microwave it 10 seconds), and snip off end.
  • Pipe peanut butter in continuous diagonal zigzag lines down length of tart. Use a wooden skewer to give it lots of swirls.
  • Refrigerate tart until set, at least 1 hour and up to 8 hours. Cut into wedges, and serve.