This vegan peanut butter chocolate tart is such a showstopper but also surprisingly easy to make. Made with just 8 main ingredients! If you love chocolate and peanut butter, you will love this.
Before beginning, please see the recipe instructions and chill the cans of coconut milk overnight.
Crust
Preheat your oven to 180°C (356°F). Lightly grease the base and sides of a round 9" tart tin with some oil or vegan butter, if desired you can also line the base with parchment paper.
Add the flour, vegan butter, peanut butter, coconut sugar, and sea salt to a food processor and blend until the mixture starts to form a dough-like consistency. Spread the dough out evenly and press it firmly into the base and sides of the tin using a flat bottomed glass or cup measure. Bake for 15 minutes until slightly browned, then allow to cool (do not remove the tart from the tin).
Peanut butter filling
Add the peanut butter, maple syrup, and coconut oil to a saucepan and melt over medium heat. Whisk continuously until the mixture is runny, then set it aside while you prepare the ganache.
Chocolate ganache filling
Roughly chop the chocolate and place it in a heat-resistant bowl. Add the coconut milk to a saucepan and bring it to a simmer, but do not boil it. Pour the heated coconut milk on top of the chocolate and allow it to sit for 5 minutes. Whisk until smooth, then add the maple syrup and salt and whisk again.
Assembly
Add 4 tablespoons of the melted peanut butter filling to the base of the tart and smooth out with the back of a spoon. Pour the chocolate ganache filling on top. If the ganache layer is very runny, place the tart in the freezer for 5-10 minutes. The consistency should be close as possible to the melted peanut butter to make it easier to get clean lines when creating the feathered peanut butter top.
Transfer the remaining melted peanut butter to a piping bag (or use a spoon) to create 3 circles of peanut butter to the top of the tart. To make a fan design, take a wooden skewer and move it across the lines in one direction, and then in the opposite direction. Repeat this process alternating between going towards and away from yourself with the skewer.
Carefully transfer the chocolate tart to the fridge to chill for 3-4 hours, until completely set. Remove the tart from the tart tin and serve.
Storage
Store in the fridge in an airtight container. It will keep refrigerated for up to a week. If you prefer a softer filling, you can take the chocolate tart out of the fridge an hour or two before serving to allow it to come to room temperature.You can freeze it whole, or cut it into individual servings before freezing. Then just take it out to defrost at room temperature for at least 2 hours before serving.
Notes
Chilled coconut milk: Refrigerate the cans of coconut milk overnight, then use only the thick cream from the top of the can. This recipe will need 2-3 400ml cans depending on the brand you use. I find Nature's Charm and Biona to have the best yield of coconut cream.
Peanut butter: Swap this out for another nut butter of your choice to make an alternative flavor without peanuts. Almond butter or cashew butter would work really well.
Coconut sugar: You can use brown sugar in its place if you can't get coconut sugar.
Vegan butter: This can be substituted for solid coconut oil in the crust.
Make it gluten-free: Swap plain flour for a gluten-free flour blend. I do recommend adding an extra 50g of flour for the gluten-free version.