Peanutbutter is great, isn’t it? So is chocolate… This is why I am so thankful that many years ago, someone had the brilliant idea to cross peanut butter and chocolate! Aside from chocolate and mint, chocolate and peanut butter is one of my favourite flavour combinations. Although I’m sure my husband would disagree with me, I don’t think that serving a peanut butter cup on a plate qualifies as a fancy dessert. So on one creative evening, I pulled some individual tart shells out of the freezer, and threw together something that would combine a peanut butter cup and a pie. This is a super simple dessert, and very enjoyable for peanut butter lovers! Enjoy! 🙂
This recipe makes 2 tarts.
Peanut Butter Cup Tart
- 2 individual pie tart shells, thawed and baked as instructions state on the box (or however many you want to make)
- 2-3 tbsp 100% natural peanut butter (or any type of peanut butter you like!)
- 2-3 tbsp icing sugar
- 1/2 tsp brown sugar
- 1/2 cup melted milk chocolate, any type you like, for the tops of the tarts (Belgian Chocolate molding wafers, purchased from the Bulk Barn, work great for this recipe! However, you can melt any chocolate that you like. I prefer milk chocolate for these, but dark works as well.)
- Prepare the pie tart shells as indicated by the instructions on the box. Allow to cool for 15 minutes before filling.
- Prepare the peanut butter filling by mixing the peanut butter and sugars together.
- Fill each tart with 2-3 tbsp peanut butter filling.
- Melt the chocolate in a microwave safe bowl for 1 minute, stirring immediately after removing from the microwave. If the chocolate is not fully melted, microwave at 20 second intervals, stirring after each interval, until the chocolate is melted.
- Spoon and spread the melted chocolate over each tart.
- Chill before serving.