If you find it hard to resist the classic combination of chocolate and peanut butter, this recipe is for you. The homemade Peanut Flour tart crust is a delicious gluten-free base for the creamy peanutty filling that sits inside. And when the whole thing is layered or drizzled (depending on your preference) with chocolate, it becomes reminiscent of a peanut butter cup. Try it in honor of National Peanut Month.
Tartlet Crust Ingredients:
½ cup natural peanut butter
3 tablespoons butter
½ teaspoon vanilla extract
1 beaten egg
½ cup brown sugar
1 cup Byrd Mill Peanut Flour
½ teaspoon baking powder
¼ teaspoon salt
Filling Ingredients:
1 cup natural peanut butter
1 8-ounce package of cream cheese, softened
1 cup powdered sugar
1 cup Cool Whip
Chocolate Topping Ingredients:
¾ cup semi-sweet chips
1 ½ tablespoons butter
1 tablespoon milk
2 teaspoons corn syrup
Tart Crust Instructions:
Microwave peanut butter and butter in medium bowl for about 1 minute until melted. With hand mixer, beat peanut butter and butter until creamy. Stir in vanilla, egg and brown sugar. Mix together the remaining dry ingredients—Peanut Flour, baking powder and salt—and stir into the peanut mixture until dough forms. Spray mini tart pans with removable bottom with cooking spray.Press into each pan. Bake at 325 degrees for 10-15 minutes. Remove and let cool completely before filling.
Filling Instructions:
Mix 1 cup natural peanut butter, cream cheese and powdered sugar with hand mixer. Fold in Cool Whip until well combined. Pour filling into tart pans and smooth out the top with a knife or spatula. Chill an hour or so before serving.
Chocolate Topping Instructions:
In a small saucepan over low heat, melt chocolate chips with butter, milk, and corn syrup. Stir until smooth. Spread evenly, drizzle, or decorate the top of your mini tarts as you like.
