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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
More about “peanut butter tarts recipes”
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.
