Peanut Butter Tarts

By lisalang

Ingredients

• CHOCOLATE PEANUT BUTTER TARTS
• Cookie crust
• 2 sticks butter
• 2 cups white sugar
• 1 cup dark brown sugar
• 1 cup peanut butter
• 3 eggs
• ½ teaspoon vanilla extract
• ½ teaspoon Frangelico
• 2 teaspoon salt
• 4 cups flour
• Chocolate ganache filling
• 500 grams milk chocolate pistoles
• 1 cup heavy cream
• Melt chocolate and cream in heavy-bottomed saucepan over medium heat, stirring to avoid burning, until smooth.
• Once room temperature, use a tablespoon to put ganache on top of crusts.
• Marshmallow tops
• 12 marshmallows
• Turbinado sugar for dusting

Details

Servings 48

Preparation

Step 1

Cream together butter and sugar.
Add remaining ingredients one at a time.
Wrap dough in plastic wrap and refrigerate for one hour.
Scoop into cherry-sized balls.
Press dough balls into the bottom of bite-size muffin molds.
Bake at 350 degrees for approximately 10 minutes, until just toasted and set.

Melt chocolate and cream in heavy-bottomed saucepan over medium heat, stirring to avoid burning, until smooth.
Once room temperature, use a tablespoon to put ganache on top of crusts.
Marshmallow tops
12 marshmallows
Turbinado sugar for dusting
Using a sharp, thin knife, slice marshmallows into quarters to create discs.
Top each tart with a marshmallow disc, pressing down lightly to bind.
Sprinkle tops liberally with turbinado sugar.
Freeze all tarts until solid.
Unmold tarts onto cookie sheet and put under broiler for about 30 seconds, or until browned