Choc Peanut Butter Mousse Tart

Oreos make everything better, including the crust for a chocolate ganache topped with peanut butter mousse.


  • 340 grams Oreos
  • 150 grams unsalted butter, melted
  • 400 grams dark chocolate
  • 200 milliliters thickened cream
  • 200 grams dark chocolate, melted
  • 500 milliliters whipping cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons crunchy or smooth peanut butter
  • 2 tablespoons powdered sugar
  • Chocolate sauce to drizzle
  • Crushed peanuts to sprinkle


  1. To make crust
  2. First make the base. Place the Oreos in a food processor and pulse until you have coarse crumbs. Stir in the melted butter and then transfer to a 13x30 centimeters baking tin with removable base. Use a measuring cup to firmly and evenly squash the crumbs into the base and up the sides of the tin. Use a teaspoon to level the top of the sides. Place in the fridge to chill whilst you make the filling.
  3. To make ganache
  4. Add chocolate and cream to a large microwave sae bowl and microwave for 20 seconds at a time mixing each time until mixture is smooth.
  5. Pour into prepared crust and chill
  6. To prepare the peanut butter mousse
  7. Add cream and vanilla extract to a large mixing bowl and whip to soft peaks using a hand mixer. Add peanut butter and powdered sugar and whip to stiff peaks.
  8. Fit the end of a piping bag with a large round tip and pipe blobs of the peanut butter cream on top of the ganache filled tart. Finish off with a drizzle of chocolate sauce and a sprinkle of crushed peanuts.