Chocolate Peanut Butter Tarts
chocolate peanut butter
chocolate sandwich cookies, crushed
unsalted butter, melted
creamy peanut butter, room temperature
unsalted butter, softened
cup (2 ounces)
powdered sugar, sifted
heavy cream, room temperature
pure vanilla extract
fine sea salt
bittersweet or semi-sweet chocolate, finely chopped
mini peanut butter cups
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.
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.
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.
To find the tart pans I used,