Little Peanut Butter Party Tarts Recipes

PEANUT BUTTER TART

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.

PEANUT BUTTER TARTS

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.

LITTLE PEANUT BUTTER PARTY TARTS

Steps:

• Pastry directions:.
• Combine softened butter and cream cheese and cut-in flour for pastry. Knead dough slightly and shape into a ball.
• Refrigerate dough for 2-3 hours until well chilled, for easier handling. Or stick the dough in the freezer to cut down on the chill time!
• Divide well chilled dough into 24 small balls and press into mini muffin pans or tart shells.
• Filling directions:.
• Preheat oven to 375 degrees or to 350 degrees for dark pans.
• Blend peanut butter and beaten egg ~ combine with all other ingredients.
• Pour into pastry-lined pans, filling about 3/4 full.
• Bake at 375 degrees, or 350 degrees if pan is dark, for about 16-18 minutes, until filling is set and pastry is nicely browned.
• When cool sprinkle filling with confectioner's sugar.
• Makes 24 tarts.