Chocolate Peanut Butter Tarts
Mari Vasseur
Personal peanut butter tarts with chocolate cookie crusts and chocolate ganache topping
Crust
- 14 chocolate sandwich cookies, crushed including filling
- 2 tablespoons (28g) unsalted butter, melted
Filling
- ½ cup (128g) creamy peanut butter, room temperature
- 2 tablespoons (28g) unsalted butter, softened
- ½ cup (60g) powdered sugar, sifted
- 2 tablespoons (30ml) heavy cream, room temperature
- ¼ teaspoon pure vanilla extract
- 1 Pinch fine sea salt
Topping
- 3 ounces (85g) bittersweet or semi-sweet chocolate, finely chopped
- ¼ cup plus 2 tablespoons (88ml) heavy cream
- Chopped peanuts optional
- Mini peanut butter cups optional
Crust
Preheat the oven to 350ºF. (180ºC). Place four 4-inch tart pans with removable bottoms* on a baking sheet.
In a medium-sized 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.
Filling
In a medium-sized bowl, beat the peanut butter and softened butter until smooth. Add the remaining filling ingredients and beat until smooth and well blended.
Fill the cooled tart shells with the filling. Refrigerate the tarts until set, at least 2 hours.
Topping
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.
Keyword chocolate peanut butter, tarts