Crunchy Peanut Butter Tarts Recipes

CRUNCHY PEANUT BUTTER TARTS

Steps:

• In a small bowl, beat the cream cheese, peanut butter and sugar until blended. Stir in sour cream and vanilla. Spoon into tart shells. Refrigerate for at least 1 hour. Top with whipped topping. Sprinkle with peanuts if desired.

PEANUT BUTTER TARTS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• In a food processor, pulse together Nilla Wafers (5 ounce), Unsalted Peanuts (1/2 cup), and Granulated Sugar (1 tablespoon) until you have a course uniform crumb.
• Drizzle in Unsalted Butter (6 tablespoon) and pulse a few times to combine.
• Using eight 4-inch mini tart pans with removable bottoms, add 1/4 cup of crumb mixture to tart pan and evenly spread over the bottom and up the sides, pressing lightly to compact. Place prepared tart shells on a large baking sheet and bake for 10 minutes.
• Remove and allow to cool at room temperature.
• Heat Heavy Cream (3 fluid ounce) in a small sauce pan or microwave until hot. Pour over Semi-Sweet Baking Chocolate (3 ounce) allow to sit for 1-2 minutes to melt.
• Add Sweetened Condensed Milk (2 tablespoon) and whisk until smooth.
• Scoop 1 tablespoon of ganache into cooled tart shells and spread out evenly over the bottom. Reserve remaining ganache for drizzling. Refrigerate tart shells for 15-20 minutes to firm up ganache.
• Beat Cream Cheese (3/4 cup) and Peanut Butter (1/2 cup) together until light and fluffy.
• Add Powdered Confectioners Sugar (1/3 cup), Sweetened Condensed Milk (1/4 cup), and Pure Vanilla Extract (1 teaspoon). Beat until combined and smooth.
• Beat Heavy Cream (1/2 cup) until stiff peaks form. Fold into peanut butter mixture.
• Scoop a full 1/4 cup of filling into each tart shell, smooth out the top as desired. Chill for at least an hour.
• Drizzle remaining ganache over tarts and garnish with shaved chocolate and/or chopped peanuts. You may need to warm the reserved ganache for drizzling. Simply microwave under medium power, whisking at 10-second intervals.

STRAWBERRY-PEANUT BUTTER TART

Steps:

• Preheat the oven to 350 degrees F. Generously butter a 9-inch fluted tart pan with a removable bottom.
• Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, peanut butter and both sugars in a separate bowl with a mixer until smooth. Beat in the egg and vanilla. Add the flour mixture and stir with a wooden spoon until combined.
• Press half of the dough into the prepared tart pan. Spread the jam over the dough, leaving a 1/2 -inch border around the edge. Drop about half of the remaining dough over the jam by the tablespoonful; lightly press the rest of the dough into the pan around the edge to form a crust. Bake until golden, 45 to 50 minutes.
• Transfer the pan to a rack and let cool. Remove the ring and transfer the tart to a plate.

CRUNCHY PEANUT BUTTER TARTS

Steps:

• In a small mixing bowl, beat the cream cheese, peanut butter and sugar until blended. Stir in sour cream and vanilla. Spoon into tart shells. Refrigerate for at least 1 hour. Top with whipped topping. Sprinkle with peanuts if desired.

PEANUT BUTTER TEMPTATIONS II

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture until the dough comes together. Shape into 1 inch balls and press them into the cups of an unprepared mini muffin pan.
• Bake for 8 to 10 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie until only the top is showing. Allow the cookies to cool completely before removing from their pans.

CHOCOLATE PEANUT BUTTER TART

Steps:

• Grind the peanuts in a food processor to a fine meal (make a crunchy meal for a crunchier crust).
• Pulse in the salt and baking soda.
• Pulse in the grapeseed oil and yacon syrup and continue pulsing until the dough is formed.
• Remove dough from food processor and press into a 9 inch tart pan.
• Bake at 350° for 8 minutes, until fragrant and golden brown.
• Cool, then fill shell with chocolate pudding.
• Serve.