Does anyone else remember those old peanut butter cup commercials where two people on the street would collide and a chocolate bar would miraculously end up inside of a jar of peanut butter? Then the person carrying the open jar of peanut butter would say, “Hey you got chocolate in my peanut butter!” and they would suddenly discover it’s a delicious combination. The real question is, why was anyone walking around outside with an open jar of peanut butter? I miss those silly commercials.
If you love chocolate and peanut butter together, you’ll absolutely love these tarts. The creamy peanut butter filling and the silky chocolate ganache topping are perfect together. The chocolate cookie crust adds a nice crunch. I used heart shaped tart pans to make the tarts a little more special for Valentine’s Day. To find the tart pans I used, click here. You can also use round tart pans if you prefer.
| Servings |
tarts
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- 14 chocolate sandwich cookies, crushed including filling
- 2 tablespoons (28g) unsalted butter, melted
- 1/2 cup (128g) creamy peanut butter, room temperature
- 2 tablespoons (28g) unsalted butter, softened
- 1/2 cup (60g) powdered sugar, sifted
- 2 tablespoons (30ml) heavy cream, room temperature
- 1/4 teaspoon pure vanilla extract
- 1 Pinch fine sea salt
- 3 ounces (85g) bittersweet or semi-sweet chocolate, finely chopped
- 1/4 cup plus 2 tablespoons (88ml) heavy cream
- chopped peanuts optional
- mini peanut butter cups optional
Ingredients
Crust
Filling
Topping
|
|
- Preheat the oven to 350ºF. (180ºC). Place four 4-inch tart pans with removable bottoms* on a baking sheet.
- In a medium-size bowl, mix the crushed sandwich cookies with the melted butter until well combined. Press the crumb mixture into the tart pans.
- Bake for 8 minutes. Let cool completely.
- In a medium-size bowl, beat the peanut butter and softened butter until smooth. Add the remaining filling ingredients and beat until smooth and well combined.
- Fill the cooled tart shells with the filling. Refrigerate the tarts until set, at least 2 hours.
- Place the chopped chocolate in a small bowl.
- In a small saucepan, heat the heavy cream over medium-low heat just until bubbles form around the edges. Do not boil. Pour the hot cream over the chocolate. Let sit two minutes then stir until smooth.
- Spoon over the peanut butter filling. Add toppings if desired. Refrigerate until chocolate is set. Carefully remove tarts from pans.
To find the tart pans I used, click here.