Striped tart with peanut butter and two-chocolates marbled ganache

• 90 minutes to prepare • 25 minutes to cook • 1 hour to cool down • Serves 10

When Easter eggs chocolate has to go, again

 

I’m thrilled to introduce a decadent treat that’s as stunning as it is delicious — a striped tart with peanut butter and two-chocolates ganache arranged in a beautiful marbled effect. This dessert is the perfect way to impress guests at any special occasion, thanks to its artful presentation and rich flavors.

The base is a buttery, crisp tart crust that provides the ideal foundation for the luscious ganaches. The dark and white chocolates are carefully crafted into smooth, velvety ganaches, then skillfully poured over the crust in a swirling pattern to create the mesmerizing marbled design. The contrast of the deep, intense dark chocolate with the creamy, sweet white chocolate makes each bite a harmonious play of flavors and textures.

Not only is this tart a delight to taste, but it also doubles as a visual masterpiece that elevates any table setting. Whether you’re celebrating a birthday, a holiday, or simply want to indulge in a luxurious dessert, this striped chocolate tart is sure to impress. So, get ready to indulge in this beautiful and irresistible creation!

Here are ingredients for a 10-serving recipe (24-cm diameter baking pan):

 

For the pastry
200 g flour 00
125 g sugar
125 g butter
40 g cocoa powder
1 egg
1/2 sachet vanilla baking powder
salt

5 tablespoons peanut butter

For the dark chocolate ganache
150 g fresh milk cream
300 g chopped dark chocolate

For the white chocolate ganache
150 g fresh milk cream
300 g chopped white chocolate

1. Start preparing the pastry: cut the butter into cubes and place it in a bowl. Add sugar, a pinch of salt and knead it quickly
2. Stir in the egg, and mix again. Then, add flour, and vanilla baking powder, all sifted. Knead it again
3. Form a ball, split it in half. Wrap half of it with plastic wrap and let it rest in the refrigerator for 1 hour
4. Place the remaining half on the table and add cocoa powder. Knead again until it is well mixed
5. Wrap and cool off also this half dough
6. When we are close to the the 1-hour resting time of the pastry, preheat oven to 180°C
7. Grease and dust the baking pan with cocoa powder
8. Create stripes of dough, about 5 mm thick, using the two balls, and start covering bottom and sides with them, arranged in alternated fashion
9. Cover the pastry with baking paper and place some beans on top. Bake the cake at 180° for 15 minutes
10. At this point, remove the baking paper on top and go on with the baking for 10 more minutes. The, let the cake to cool down
11. Place the peanut butter into the pastry pan and level well. Let it rest in the refrigerator for about 15 minutes
12. Start preparing the dark chocolate ganache: pour the milk cream into a small saucepan and place it over medium-low heat for a few minutes. Keep an eye on the cream — it's not necessary to boil it. It just needs to get hot: the cream is ready when you can place a finger in the cream and keep it there for 3 to 4 seconds. Turn off the flame and remove the cream from the stove
13. Scoop the chopped dark chocolate into the cream. Stir gently to distribute the chocolate through the cream and let it sit for a few minutes to give the chocolate time to soften and melt. Finally, stir again with a wooden spoon, then let the mixture to cool down
14. Repeat 12 and 13 for the white chocolate ganache
15. Place the dark chocolate on the cake, and then the white chocolate in patches; with a toothpick (starting from the white part) blend into the dark part until you obtain the desired marbled effect
16. Place the cake in the fridge and let it rest for one hour...once the cake surface has thickened, your amazing cake is ready!

Nutrition Facts are detailed in the table below. Data is provided per serving.