Ingredients
Chocolate Tart Dough:
8 ounces all-purpose flour
1 ounce cocoa powder
6 ounces soft butter
3 ounces sugar
3 ounces whole eggs
1 teaspoon vanilla extract
Peanut Cream Filling:
9 ounces peanut butter
2 ounces powdered sugar
1 can sweetened condensed milk
8 ounces cream cheese
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1 cup whipped cream
Chocolate Glaze:
18 ounces milk chocolate
1 1/4 cups heavy cream
1/4 cup light corn syrup
1/2 cup water
Directions
Chocolate Tart:
In a large bowl, cream together butter and sugar until well combined. Add in eggs and vanilla extract and mix well. Mix in flour and cocoa powder until dough comes together. Roll into a disk and chill for 30 minutes. Roll out the chilled dough and cut into rounds, press into greased mini tart pans. Bake at 375 F for 12 minutes. Cool completely.
Peanut Cream Filling:
Combine first six ingredients and whip until well combined. Fold in whipped cream. Spoon into tarts just below the edge.
Chocolate Glaze:
Bring heavy cream, light corn syrup and water to a boil. Stir in milk chocolate until smooth. Let the glaze cool slightly, spread an even layer on top of the peanut butter filling and garnish with peanuts. Chill until glaze is set.
Nutrition information per serving:
Calories: 79
Calories from Fat: 47
Fat: 5g
Trans fats: 0g
Cholesterol: 13mg
Carbohydrate: 7g
Protein: 1.5g
Fiber: 0.5g
Sodium: 24mg
Recipe courtesy of Chef JJ Johnson