Peanut Butter Tart Recipes

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.

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.

Steps:

• Crust: Preheat oven to 350 degrees. Pulse wafers in a food processor until fine crumbs form. Add butter, granulated sugar, and salt; process until well combined. Press mixture firmly into bottom and up sides of a 10-inch fluted tart pan with removable bottom. Bake until crust is fragrant, about 15 minutes. Transfer to a wire rack and let cool completely.
• Filling: Sift confectioners' sugar into a large bowl; set aside. Combine butter, cream, peanut butter, vanilla, and salt in a saucepan over medium heat. Cook, stirring, until butter and peanut butter are just melted. Pour over confectioners' sugar in bowl and whisk until smooth. Pour into cooled crust and spread to edges with a small offset spatula. Cover with plastic wrap, pressing it directly onto surface, and let cool to room temperature, about 30 minutes.
• Topping: Place chocolate and butter in a heatproof bowl. Bring cream just to a boil in a small saucepan over medium heat; pour over chocolate mixture. Let stand 5 minutes until chocolate has softened, then stir together with a rubber spatula until emulsified. Let cool at room temperature, stirring occasionally, until ganache is thick, glossy, and just holds a line but is still pourable, 30 to 40 minutes.
• Place tart on a revolving cake stand. Pour ganache into center of tart and carefully spread just shy of the edges. Using a small offset spatula held at an angle, create a spiral pattern in the top of the tart by spinning cake stand while slowly sliding spatula out from the center of the tart to the edge. Let stand at room temperature until ganache has set, about 1 hour. Serve at room temperature with whipped cream and peanut brittle, if desired. Tart is best served the same day but can be stored in an airtight container at room temperature up to 2 days.

Steps:

• Preheat oven to 375 degrees F.
• In a medium bowl, cream together the brown sugar, 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.
• Shape into 1 inch balls and press them into the cups of mini muffin pan.
• Bake for 12 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, be sure to leave the cup a little indented.
• It is important that you let the cookies to cool completely before removing from their pans or they may break apart.

Steps:

• Make the crust: Whisk flour, salt, and cocoa powder. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Add egg and vanilla, and beat until combined, scraping down sides of bowl. Reduce speed to low, and gradually beat in flour mixture in 3 batches, alternating with cream and beginning and ending with flour mixture. Shape dough into a rectangle, wrap in plastic wrap, and refrigerate until firm, at least 1 hour and up to 2 days. Let stand at room temperature 5 minutes before rolling.
• Roll out dough into a 7-by-16-inch rectangle on a floured surface. Fit into a 4 1/2-by-14-inch rectangular tart ring on a parchment-lined baking sheet. Push dough into corners of ring to create sharp edges; trim so that dough is flush with top of ring. Prick dough all over with a fork. Freeze until firm, about 30 minutes.
• Preheat oven to 350 degrees. Line crust with parchment, pressing so that it is flush with dough, especially in corners. Fill with pie weights or dried beans; bake until edges are set, about 20 minutes. Remove weights and parchment; bake until cooked through, about 10 minutes. Let cool completely, about 30 minutes.
• Make the brittle: Bring sugar, butter, corn syrup, and water to a boil in a small saucepan over high heat. Cook, stirring occasionally, until mixture begins to brown. Reduce heat to medium, and cook until golden brown. Stir in baking soda, salt, and peanuts until well combined (mixture should be the color of peanut butter). Immediately pour onto a nonstick baking mat, spreading out as thinly as possible with a heatproof spatula or wooden spoon. Let cool completely, about 30 minutes. Finely chop half the brittle with a heavy knife to yield 1/2 cup. Reserve remainder for another use.
• Make the filling: Heat peanut butter in a microwave until fluid, about 30 seconds. Pour 1/2 cup into crust, and top with chopped brittle, pressing it into peanut butter. Freeze tart until peanut butter is firm, about 10 minutes. For ganache, bring cream to a boil; pour over chocolate in a small bowl. Add salt; let sit 8 minutes.
• Meanwhile, fill a disposable pastry bag with remaining fluid peanut butter (if peanut butter has thickened, microwave it 10 seconds), and snip off end. Whisk ganache until smooth, and immediately pour into tart, smoothing with a mini offset spatula if necessary. Pipe peanut butter in continuous diagonal zigzag lines down length of tart. Draw a wooden skewer perpendicularly through peanut butter lines in a zigzag motion down length of tart. Then draw skewer in a continuous sideways loop pattern down length of tart to create swirls.
• Refrigerate tart until set, at least 1 hour and up to 8 hours. Cut into wedges, and serve.

Steps:

• Cream peanut butter, butter, sugar and brown sugar until fluffy.
• Add egg, vanilla, flour, baking soda and salt' mix well.
• Roll into 1-inch balls (I use small cookie scoop) and place in miniature muffin tins(sprayed with PAM) or in mini cupcake wrappers).
• Bake 8-10 minutes at 375°F.
• When tins are removed from oven, immediately press 1 peanut butter cup into the center of the cookie.
• Allow to cool completely before removing cookies from the tin.

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.

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.