Peanut Butter and Jelly Tart takes a childhood classic and elevates it into a polished, modern dessert. This tart layers the deep, roasted intensity of peanut butter with the creamy sweetness of white chocolate, creating a base that’s both indulgent and balanced. The red grape jelly adds a bright, fruit‑forward contrast, bringing natural acidity and a clean finish that cuts through the richness. The result is a tart that feels nostalgic yet grown‑up, playful in flavour but refined in texture and presentation – a familiar combination transformed into something truly memorable.
A crisp speculaas shortcrust shell in this peanut butter tart lays the spiced foundation for the filling – find the detailed recipe here. To finish, the tart is coated with a stunning mirror glaze: ⅔ violet and ⅓ pink, echoing the hues of red grape and adding visual allure – mirror glaze recipe here.
Perfect for festive menus or plated desserts, this tart elevates familiar flavours into something truly refined.
Peanut Butter Tart with Jelly – A Refined Take on a Classic Flavour
This Peanut Butter and Jelly Tart reinterprets a childhood favourite with elegant textures and visual finesse. Built on a spiced speculaas shortcrust base and topped with a grape-toned mirror glaze, it blends creamy chocolate-peanut richness and fruity notes into a show-stopping plated dessert. Watch the video below to see the full assembly process, including glazing techniques and final touches.
Peanut butter and Jelly Tart
Ingredients
Peanut butter base (360 ml)
- 110 g cream cheese full fat
- 140 g peanut butter
- 110 g white chocolate
- 3 g vanilla extract
- Pinch of salt
Red Grape Jelly (470 ml)
- 260 g red grape juice no added sugar
- 70 g apple purée
- 70 g sugar
- 16 g cornstarch
- 8 g gelatine powder
- 40 g cold water for blooming
Instructions
Peanut Butter Base
- Melt chocolate over a water bath or in the microwave, stirring every 30 seconds.
- Warm peanut butter until runny.
- Bring cream cheese to room temperature.
- Combine warm peanut butter with melted chocolate.
- Mix in cream cheese until smooth.
- Fill tart shell with the mixture.
- Refrigerate for 1 hour to stabilise.
Red Grape Jelly
- Combine the gelatine powder with cold water and let it bloom for 10 minutes.
- Place the red grape juice and apple purée in a saucepan.
- Mix sugar with cornstarch, then whisk this mixture into the cold juice blend.
- Bring to a boil, cooking for 1 minute while stirring constantly.
- Remove from heat and stir in the bloomed gelatine until fully dissolved.
Video
Grape Vine Glaze Technique: Curled Elegance in Dual-Tone Finish
For a striking finish, the mirror glaze is divided into two tones – violet and pink – echoing the hues of red grape. Poured in a controlled, thin stream over the frozen jelly layer, the glaze naturally curls and intertwines, mimicking the delicate tendrils of a grapevine. The result is a visually expressive surface on peanut butter tart that enhances the tart’s concept while showcasing refined glazing precision.
Peanut butter tart: Best Tart Ring for Your Tart Shell
In this video, I compare and test different tart rings to show how each one performs when working with tart shells. You’ll see how various designs behave during baking, how they affect shape, and how cleanly they release after baking. This helps you understand whether upgrading your equipment actually improves your results or if your current setup is already sufficient.
Watch the full breakdown:
For a fast and reliable shortcrust foundation used in this tart, follow the full method here: https://andbonbons.com/shortcrust-pastry-recipe/ If you want to expand into other flavour variations, there are several directions that can match different tart concepts:
- A deeper hazelnut variation that intensifies nut flavour across the base – https://andbonbons.com/hazelnut-shortcrust-pastry/
- A chocolate shortcrust with rich cocoa depth, ideal for creamy or fruit-based fillings – https://andbonbons.com/chocolate-shortcrust-pastry-recipe/
- A speculaas shortcrust with warm spice notes like cinnamon and clove for a more aromatic profile – https://andbonbons.com/speculaas-shortcrust-pastry/
For a full range of modern tart ideas and flavour combinations, explore here: https://andbonbons.com/category/tart-recipes/
Expanding Beyond Tarts – Chocolate and Confectionery Basics
Looking to expand your sweet treat creations beyond tarts, explore the chocolate and confectionery basics here: https://andbonbons.com/category/confectionery/ This section covers essential techniques and building blocks that let you move beyond entremets into more playful, hand-held desserts. From layered chocolate bars to filled confections, you can apply the same principles of balance and texture on a smaller scale. It also opens the door to creating your own versions of classics like wagon wheels, Snickers-style bars, gianduja-based treats, and other structured chocolate confections with professional-level control and consistency.
MOULD USED IN THIS RECIPE
This peanut butter tart recipe uses the Silikomart Tarte Ring Amore set: https://www.silikomart.com/en/kit-tarte-ring-amore-205×190-mm
Craving more behind-the-scenes moments, step-by-step videos, and sneak peeks of upcoming recipes? Join me on Instagram @andbonbons for a closer look at the process, pastry tips, and plenty of chocolate inspiration.