Chocolate Peanut Butter Tarts
Course
Dessert
Keyword
chocolate peanut butter
,
tarts
Servings
4
tarts
Servings
4
tarts
Ingredients
Crust
14
chocolate sandwich cookies, crushed
including filling
2
tablespoons
unsalted butter, melted
Filling
1/2
cup
creamy peanut butter, room temperature
2
tablespoons
unsalted butter, softened
1/2
cup (2 ounces)
powdered sugar, sifted
2
tablespoons
heavy cream, room temperature
1/4
teaspoon
pure vanilla extract
pinch
fine sea salt
Topping
3
ounces
bittersweet or semi-sweet chocolate, finely chopped
3
ounces
heavy cream
chopped peanuts
optional
mini peanut butter cups
optional
Instructions
Crust
Preheat oven to 350ºF. Place four 4-inch tart pans with removable bottoms* on a baking sheet.
in a medium bowl, mix crushed sandwich cookies with melted butter until well combined. Press crumb mixture into tart pans.
Bake for 8 minutes. Let cool completely.
Filling
In a medium bowl, beat peanut butter and softened butter until smooth.
Add remaining filling ingredients and beat until smooth and well combined.
Fill cooled tart shells with filling. Refrigerate tarts until set, at least 2 hours.
Topping
Place chopped chocolate in a small bowl.
In a small saucepan, heat heavy cream over medium-low heat just until bubble form around the edges. Do not boil.
Pour hot cream over chocolate. Let sit two minutes then stir until smooth.
Spoon over peanut butter filling. Add toppings if desired. Refrigerate until chocolate is set. Carefully remove tarts from pans.
Recipe Notes
To find the tart pans I used,
click here.