Peanut Butter Cup Meringue Tart with Justin’s

The peanut butter-chocolate combo does it again.

This tart has it all: it’s chocolate-y, rich (and definitely sweet), and very picturesque. And I consider this a year-round treat – not specific to summer!

Thank you to Justin’s for sending me the peanut butter I used in this recipe. I love their peanut butter because it’s the perfect consistency – not too stiff and not too thin. I used their honey peanut butter in this recipe, but you can of course use plain peanut butter or even almond butter would work…but I’d do peanut butter all the way.

So basically there are four components to this tart – the chocolate graham cracker crust, the light peanut butter filling, the semisweet chocolate layer, and the meringue – and of course make that torched.

If you don’t have a cooking torch, you can broil the tart in the oven for just 2 minutes after you top it with the meringue. However, I highly recommend investing in a cooking torch since it makes the job a lot easier and prevents the rest of the tart from becoming warm (since it is frozen before topped with the meringue). But either way, the tart will definitely taste good 🙂

For the peanut butter filling, I tried to make it as light as possible. I’m not a fan of heavy peanut butter fillings, and if I were forced to try it, I couldn’t eat more than one bite. The peanut butter filling in this tart is super light, and the ratio of peanut butter to heavy cream in the ingredients list below is just right. You don’t want to add too much peanut butter that the filling is heavy. Personally, my favorite part about the tart isn’t even the peanut butter filling…it’s the chocolate graham cracker crust! I have always loved the crusts of tarts and pies more than I like the filling! The ratio of crust to filling should be greater than the ratio of filling to crust, in my opinion…but I know most would disagree 🙂

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.