PEANUT BUTTER TARTS
This big batch of tarts doesn't last long around our house. But I don't mind...it's so simple to whip up more in a matter of minutes.-Sheryl Christian, Watertown, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10-12 servings.
Number Of Ingredients 6
Steps:
- Spoon a tablespoonful of whipped topping into each tart shell; set aside. In a large bowl, beat milk and peanut butter until smooth. Add dry pudding mix; beat 1 minute. Fold in remaining whipped topping. , Spoon about 1/2 cup filling into each shell. Chill. Just before serving, top each with 1/2 teaspoon jelly. Leftovers may be frozen.
Nutrition Facts : Calories 283 calories, Fat 16g fat (6g saturated fat), Cholesterol 3mg cholesterol, Sodium 309mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.
PEANUT BUTTER TART
The classic combination of peanut butter and milk chocolate in this no-bake dessert evokes a favorite candy, but its delicate texture will make your guests feel like sophisticated trick-or-treaters.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h20m
Yield Makes one 13 3/4-by-4 1/4-inch tart
Number Of Ingredients 7
Steps:
- Crust: Pulse graham crackers in a food processor until fine crumbs form. Add butter and pulse until mixture resembles wet sand. Press mixture into bottom and up sides of a 13 3/4-by-4 1/4-inch rectangular tart pan with removable bottom. Refrigerate while making filling.
- Filling: Prepare an ice-water bath. Place chocolate in a medium bowl. In a small saucepan, bring 1/2 cup cream to a boil over medium heat. Pour over chocolate and let stand 5 minutes. Whisk to combine. Set in ice-water bath until ganache is cool, whisking constantly. Once cool, remove from ice-water bath, and whisk until ganache is just thick enough to hold its shape; do not overbeat. Spread in bottom of prepared crust; refrigerate until set, 30 minutes.
- Process peanut butter, cream cheese, and condensed milk in food processor until smooth. Transfer to a bowl.
- Whip 3/4 cup cream to soft peaks. Add whipped cream to peanut butter mixture; whisk to combine.
- Spoon mixture into prepared crust; refrigerate 2 hours and up to overnight. Remove tart from refrigerator 10 minutes before serving. Whip remaining 1/2 cup cream. Top tart with dollops of whipped cream. Use a vegetable peeler to make chocolate curls for garnish.
CRUNCHY PEANUT BUTTER TARTS
For a fun, fuss-free dessert, try these darling tarts. They're a satisfying, rich family favorite. -Mary Kelley, Wilmington, North Carolina
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 500 calories, Fat 34g fat (12g saturated fat), Cholesterol 32mg cholesterol, Sodium 375mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 3g fiber), Protein 11g protein.
PEANUT BUTTER TEMPTATIONS II
Peanut butter tarts with a chocolate covered peanut butter cup in the middle. You will need a mini muffin pan to make these.
Provided by Sally
Categories Desserts Cookies Filled Cookie Recipes
Yield 18
Number Of Ingredients 10
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.
Nutrition Facts : Calories 248.3 calories, Carbohydrate 28.3 g, Cholesterol 24.8 mg, Fat 13.8 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 5.8 g, Sodium 241 mg, Sugar 19.6 g
STRAWBERRY-PEANUT BUTTER TART
Provided by Food Network Kitchen
Time 1h25m
Yield 10 to 12 servings
Number Of Ingredients 10
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.
PEANUT BUTTER TARTS
These easy, make-ahead Peanut Butter Tarts layered with a buttery and crunchy crust, silky smooth middle, and the top drizzled with chocolate ganache.
Provided by Compelled to Cook
Categories Quick and Easy Vegetarian Pescatarian Baking Comfort Food Make Ahead Valentine's Day Shellfish-Free Weekend Project Egg-Free Soy-Free Easter Father's Day Thanksgiving Christmas Microwave Hand Mixer Food Processor Fish-Free Tree Nut-Free Tomato-Free Oven Microwave
Time 2h
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Protein 1.3 g, Fat 5.8 g, Carbohydrate 5.4 g, Fiber 0.3 g, Sugar 3.6 g, Sodium 30.1 mg, SaturatedFat 2.7 g, TransFat 0.0 g, Cholesterol 10.9 mg, Calories 66 calories, UnsaturatedFat 1.3 g
CHOCOLATE PEANUT BUTTER TART
This Gluten Free Chocolate Peanut Butter Tart is also dairy-free, low-glycemic and vegan. Make sure to visit my site for the Chocolate Pudding recipe... Here's the full post: http://www.elanaspantry.com/chocolate-peanut-butter-tart/
Provided by Elanas Pantry
Categories Tarts
Time 18m
Yield 1 tart, 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 370.5, Fat 33.8, SaturatedFat 4.4, Sodium 233.9, Carbohydrate 8.8, Fiber 4.7, Sugar 2.2, Protein 14.1
PEANUT BUTTER CUP TARTS (2)
This is another recipe for Peanut Butter Cup Tarts made by scratch instead of refrigerated cookie dough. This recipe is the best and one year I made a ton of these for the holidays and packaged them up in cellophane bags with ribbons as gifts. Perfect for cookie swaps as well.
Provided by lisar
Categories Dessert
Time 31m
Yield 2-3 dozen
Number Of Ingredients 11
Steps:
- Mix sugars, peanut butter, shortening, eggs and vanilla together with mixer.
- Sift in dry ingredients.
- Mix well.
- Form into balls about the size of walnuts and then roll in sugar.
- Put balls into a mini muffin pan that has been sprayed with vegetable spray.
- Bake at 8 minutes at 375.
- Take out of oven and press candies into the center of the cookies.
- Put back in the oven for 3 minutes more.
- Remove from oven and cool in pans until set enough to remove gently from tins.
- Use tip of knife to get them out.
- *refrigerating the cups ahead of time makes them easier to handle when removing them from the wrappers, don't skip this.
Nutrition Facts : Calories 2782, Fat 123, SaturatedFat 27.9, Cholesterol 211.5, Sodium 1834.6, Carbohydrate 376.8, Fiber 12.8, Sugar 219.1, Protein 58
PEANUT BUTTER AND JELLY TART
The classic nutty-sweet combo of peanut butter and jelly has escaped the confines of the sandwich and landed in a tart. With the help of a skewer, it becomes artfully (yet easily) swirled. It's versatile, too: Swap in almost any type of jelly -- we like raspberry and strawberry as much as the typical grape. Whatever you choose, it's a nostalgic treat for all ages.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h35m
Yield Makes 8 to 10 triangles
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Pulse butter, sugar, and salt in a food processor until smooth, scraping bowl down once. Add flour and pulse just until mixture forms large clumps. Turn out onto very lightly floured parchment. Knead once or twice, then shape into a flat rectangle.
- Lay a sheet of plastic wrap on top of dough and roll out to a 13-by-6-inch rectangle. Transfer to a baking sheet. Fold edges in to create a 1/2-inch border; crimp so border is raised slightly less than 1/2 inch (final size of dough should be 12 by 5 inches). Prick all over with a fork. Freeze 20 minutes.
- Bake crust 15 minutes. Remove from oven; flatten center with the bottom of a measuring cup. Bake until pale golden, about 12 minutes more.
- Remove crust from oven and spread with peanut butter. Drizzle with jelly, then swirl it with a skewer. Bake until jelly just begins to bubble, 6 to 7 minutes. Let cool on a wire rack 15 minutes. Cut into wedges; let cool completely.
PEANUT BUTTER AND JELLY TART
Provided by Paul Grimes
Categories Milk/Cream Dessert Bake Kid-Friendly Cream Cheese Peanut Grape Jam or Jelly Gourmet Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 to 10 dessert servings
Number Of Ingredients 16
Steps:
- Make tart shell:
- Put oven rack in middle position and preheat oven to 350°F. Blend graham crackers, peanuts, and allspice in a food processor until nuts are coarsely ground. Transfer to a bowl, then add butter, stirring until crumbs are thoroughly moistened. Firmly press crumbs evenly over bottom and up sides of tart pan.
- Bake shell until firm, about 10 minutes. Cool completely in pan on a rack.
- Make filling:
- Beat together cream cheese, peanut butter, and butter in a bowl with an electric mixer at medium-high speed until fluffy, about 1 minute. Add brown sugar and beat until incorporated. Beat cream with vanilla in another bowl until it holds soft peaks, then fold into peanut butter mixture gently but thoroughly.
- Assemble tart:
- Spread 1/3 cup jam onto bottom of tart shell with offset spatula. Spread peanut butter mixture on top with cleaned offset spatula. Chill tart, loosely covered with plastic wrap, until firm, at least 3 hours.
- Just before serving, stir grapes with remaining 1/2 cup jam with a rubber spatula until coated. Spoon over tart.
CRUNCHY PEANUT BUTTER TARTS
Make and share this Crunchy Peanut Butter Tarts recipe from Food.com.
Provided by looneytunesfan
Categories Tarts
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1561.9, Fat 89.4, SaturatedFat 23.7, Cholesterol 41.2, Sodium 1621.6, Carbohydrate 177.6, Fiber 6.2, Sugar 107.6, Protein 20.5
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