Chocolate Peanut Butter Silk Tarts
15 min.
15 min. + 1 h chill
12 pieces
Great Tastes of Manitoba 2012-2013
Ingredients
TART:
- 12-18 small tart shells
- 1/4 cup (60 mL) chocolate chips
- 2 tbsp (30 mL) butter
FILLING:
- 3/4 cup (175 mL) chunky peanut butter
- 1/3 cup (75 mL) cream cheese, softened
- 1/2 cup (125 mL) icing sugar
- 1 cup (250 mL) whipping cream
- 1 1/2 tsp (7 mL) vanilla extract
- 1/4 cup (60 mL) unsalted peanuts, toasted and chopped
Directions
1. Bake tart shells according to directions and let cool. In a small sauce pot, melt the chocolate chips and butter over medium-low heat to create a chocolate sauce. Brush the inside of the baked tart shells with chocolate sauce. Allow chocolate sauce to cool.
2. Meanwhile, in a large mixing bowl, whip cream until soft peaks form; add vanilla extract; continue whipping until stiff peaks form. Remove whipped cream from the bowl and set aside in the refrigerator. In the same bowl, combine the peanut butter, cream cheese, and icing sugar and mix until smooth.
3. Fold 1/3 of the whipped cream into peanut butter mixture in three stages; ensuring ingredients are thoroughly blended before each addition. Spoon into tart shells and garnish with peanuts. Cover and chill at least 1 hour or until ready to serve.
Recipe adapted from realcreamrecipes.ca.
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