Chocolate-Peanut Meringue Tart

by Shawnda on February 8, 2011

in Chocolate

Chocolate Peanut Meringue Tart

Another perfect pair: chocolate and peanut butter. A super rich chocolate filling inside a peanuty crust. Top with a full-out beautifully styled meringue, adorn with just a small amount of piped meringue, or serve it naked. The tart, that is. What you wear while serving it is your business :)

Get the recipe!

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{ 7 comments… read them below or add one }

1 Blog is the New Black February 8, 2011 at 6:35 am

All my favorite flavors!

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2 Lisa @ The Cooking Bride February 8, 2011 at 10:45 am

Oh my good grief! This looks wonderful!!!

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3 Paula February 8, 2011 at 12:42 pm

mmm with meringues? I need to try this!

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4 Paula (Salad in a Jar) February 8, 2011 at 6:50 pm

I’m not a fan of meringue but the little meringues actually look quite good. Then you don’t have to worry about the meringue pulling away from the side. The crust looks extra good too.

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5 Lisa @ Tarte du Jour February 9, 2011 at 1:38 pm

This is right up my alley ….. looks fabulous! I like the meringue swirls.

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6 Rebecca February 18, 2011 at 12:55 pm

I’ve made several recipes from your site, all with great success, and was thrilled to find this. My husband LOVES peanut butter and I am a big chocolate fan, so this seemed like a no-brainer. Instead, it was a royal flop. I am not a beginner and have made far more complicated desserts, so I have no idea what happened here.

The pb tart – delicious flavor, but did we need to fill with baking beans before cooking? I did not, and mine puffed up considerably. There was nothing left to “fill” with chocolately goodness since the sides and bottom were now at the same level. In hindsight though, it was a good thing considering what happened next.

The chocolately goodness – Not so good. It did not set up – ever. I made the tart mid day on V-Day, planning on eating dinner around 7:30 (steaks of course). This gave it almost 6 hours to chill in the fridge and set up. I cut into it and chocolate center went everywhere. The ‘pieces’ looked more like chocolate drenched/covered shortbread triangles. With meringues on top. After the first piece came out of the tart pan, the chocolate ran into the empty space and filled itself back in. It was tasty, but just wrong. I tried again the next morning for a breakfast piece (don’t judge) and it had still not set up. Not as runny, but certainly not something you could get a sliced out of. we polished it off that night together eating it directly out of the pan with fresh whipped cream added to it to try & help it out. Any ideas where things went south?

I do love your blog and your recipes, I really do! Like I said, I’ve made tons of them and this is the only one that has every flopped.

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7 foodiebride February 19, 2011 at 8:33 am

Rebecca – I’m sorry to hear the tart didn’t work out. I wish I could be more helpful on the crust… I did not blind bake the tart crust, per the original recipe instructions. I checked back on the other PPQ members who baked/blogged the tart at the same time I did and didn’t see any complaints about the tart puffing too much or the ganache not setting.

When ganache doesn’t set, it means too much liquid or too little chocolate. Can you tell me about the chocolate you used and how you measured it?

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