Ghirardelli Chocolate Peanut Butter and Blackberry Tart

Servings: 50 each


  • 550 g Egg whites
  • 460 g Granulated sugar
  • 322 g Egg yolks
  • 140 g Ghirardelli Midnight Cocoa Powder
  • 1 pinch Salt
  • 14 g Vanilla extract
  • 223 g Ghirardelli 52% Cacao Non-Dairy Chocolate Chips
  • 89 g Granulated sugar
  • 4 drop Lemon juice
  • 600 g Peanut butter
  • 150 g Paillete feuilletine
  • 640 g Oat milk
  • 215 g Ghirardelli 52% Cacao Non-Dairy Chocolate Chips
  • 1 each Vanilla bean, split and scraped
  • 45 g Peanut butter
  • 1 pinch Salt
  • 4 each Gelatin sheets
  • 181 g Egg yolks
  • 181 g Eggs
  • 207 g Granulated sugar
  • 546 g Blackberry puree
  • 4.5 g Gelatin sheets
  • 385 g Ghirardelli 52% Cacao Non-Dairy Chocolate Chips
  • 225 g Peanut butter
  • 45 g Tapioca maltodextrin
  • 500 g Ghirardelli 72% Cacao Chocolate Chips, tempered
  • 50 each Fresh blackberry, for garnish


  • FLOURLESS SPONGE: Make a stiff meringue with the egg whites and sugar in a 8qt. mixer.
  • Whisk the yolks and vanilla extract to make fluid, then fold into the meringue along with the salt.
  • Sift the cocoa powder into the eggs while folding together.
  • Spread onto a parchment lined full sized sheet pan.
  • Bake at 325°F for 18-20 minutes.
  • CHOCOLATE PEANUT BUTTER CARAMEL CRISPY: Place chocolate in a mixer fitted with a paddle.
  • Prepare a caramel using the dry method.
  • With the mixer on low speed, slowly stream in the caramel.
  • Add the peanut butter and mix to combine.
  • Fold in the paillete feuilletine.
  • NON-DAIRY CHOCOLATE PEANUT BUTTER CHANTILLY: Bring the oat milk and vanilla bean to a simmer. Pour half onto the chocolate and whisk to emulsify.
  • Add the gelatin and stir until melted.
  • Add the remaining oat milk and peanut butter and homogenize with an immersion blender.
  • Cool to 70°F.
  • Place in an ISI canister and charge two times.
  • Refrigerate overnight before use.
  • NON-DAIRY CHOCOLATE BLACKBERRY CREMEUX: Heat the egg yolks, eggs, sugar and blackberry puree to 160°F, whisking until thick.
  • Remove from heat and add the gelatin and chocolate.
  • Blend to homogenize.
  • Cool to 100°F. Use immediately as the mixture cools the gelatin will start to set. If mixture cools down below 100°F, rewarm to get to desired temperature.
  • PEANUT BUTTER POWDER: Mix ingredients until a powder is formed.
  • ASSEMBLY: Cut out circles of the sponge to fit a 2.5" tart ring. Place "skin" side down.
  • Spread 20g of the crispy base on each piece of cake.
  • Portion 30g of the cremeux into each tart ring.
  • Tap each tart to level.
  • Freeze overnight.
  • De-mold while frozen and defrost in the refrigerator.
  • Place a 2.75" chocolate disk, made with tempered Ghirardelli 72% chocolate, on top of the tart.
  • Garnish with the Chantilly, blackberry pieces and peanut butter powder.

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