Peanut Butter French Silk Tart with Ritz Cracker Crust
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
  • 5 ounces ritz crackers
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, melted
  • 3 ounces bittersweet bakers chocolate, plus more for garnish
  • 2 eggs
  • ⅔ cup sugar
  • 1 stick unsalted butter, softened
  • ½ cup peanut butter
  • ¼ teaspoons salt
  • 3 tablespoons chopped peanuts
Whipped Cream
  • 1 pint heavy cream, divided
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  1. Preheat oven to 350 degrees. Grease a tart pan.
  2. In a food processor, add ritz crackers and sugar. Pulse until crackers are a fine crumb. Slowly add butter in while pulsing the food processor. Once the butter is evenly distributed, test to make sure it hold together. Using your fingers, pinch the mixture together, if it clumps together, it's done, if if don't hold, add ½ tablespoon-1 tablespoon more melted butter.
  3. Press mixture into tart pan, going up the sides. Place on a baking sheet and pop in the oven until golden brown, about 15 minutes. Be careful not to burn.
  4. Set aside and cool completely.
  1. In a microwave safe liquid measuring cup or small bowl, add chocolate. Microwave in 25 second increments, stirring in between each interval, until chocolate is almost melted. Once chocolate has just a few whole pieces left, stir until completely melted. (The heat of the bowl will finish melting the chocolate). Set aside.
  2. In a small sauce pan, whisk sugar and eggs together. Turn the heat on low, and stirring almost constantly heat the mixture up until the sugar has dissolved and the mixture is hot to the touch and coats the back of a spoon, about five minutes. Remove from the heat and add chocolate. Stir until combined. Set aside and cool to room temperature. (I pop the whole pan in the fridge or freezer to speed up the process)
  3. In a medium bowl, cream butter with hand held mixer or in a stand mixer using the paddle attachment. Cream until light and fluffy, about 2-3 minutes. Add peanut butter, mix until light and fluffy, another 1-2 minutes.
  4. Add in the chocolate and egg mixture, beat on high speed until thick, about 2-3 minutes. Fold in ½ cup of the whipped cream.
  5. Pour into prepared pie crust. Top with remaining whipped cream and shave remaining chocolate and chopped peanuts over the top.
Whipped Cream:
  1. In the bottom of a stand mixer, add heavy cream. Using the whisk attachment, turn the mixer on high and whisk cream until soft peaks form. Add powdered sugar and vanilla. Mixer just until combined.
  2. Chill for 30 minutes to one hour before serving.
Recipe by Cooking for Keeps at