Peanut Butter Cream Tart 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.

PEANUT BUTTER CREAM TART

Steps:

• For Crust: Preheat oven to 325 degrees.
• Butter a 9 inch diameter tart pan with removeable bottom.
• Mix cookie crumbs and butter in medium bowl until moist clumps form.
• Press mixture onto bottom and up sides of prepared tart pan.
• Bake until set, about 10 minutes.
• Cool completely.
• For Filling: Using an electric mixer, beat cream cheese and peanut butter in a large bowl until smooth.
• Using clean dry beaters, beat cream, powdered sugar and vanilla to soft peaks in another large bowl.
• Whisk half of the whipped cream into peanut butter.
• Fold in remaining whipped cream.
• Transfer 3 tablespoons filling to a small bowl and reserve.
• Spread remaining filling in crust.
• Melt chocolate in top of double boiler.
• Whisk in reserved 3 tablespoons filling.
• Immediately transfer chocolate mixture to a pastry bag fitted with a 1/8 inch tip.
• Pipe chocolate mixture in a spiral atop filling.
• Using a small, sharp knife, begin at center of tart and draw tip of knife toward the edge of tart.
• Move knife over 2 inches; begin at edge of tart and draw knife toward center.
• Repeat to form a web pattern.
• Chill until cold.
• Can be made 2 days ahead.
• Keep chilled.

CINNAMON-CARAMEL PEANUT BUTTER TART

Steps:

• Preheat oven to 325°. In a small bowl, mix crushed cookies and butter. Press mixture onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 7-9 minutes or until edges are lightly browned. Cool on a wire rack., In a small saucepan over medium-low heat, melt peanut butter chips and peanut butter with caramel topping and cinnamon; stir until smooth. Transfer to a large bowl; cool to lukewarm (90°), about 25-30 minutes., In a small bowl, beat cream until stiff peaks form. Fold a third of the whipped cream into peanut butter mixture, then fold in remaining whipped cream; spread over crust. Refrigerate, covered, at least 4 hours or overnight., Serve with sweetened whipped cream; sprinkle with peanuts.

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.