Best Chocolate Peanut Butter Mousse Tarts Recipes

Chocolate Peanut Butter Mousse Tarts image

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 6 tarts.

Number Of Ingredients 18

1/4 cup butter, melted
2 tablespoons creamy peanut butter
1-1/2 cups all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons cold water
1/2 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
2 teaspoons shortening
FILLING:
1 package (8 ounces) reduced-fat cream cheese
1/2 cup creamy peanut butter
1/4 cup sugar
1 teaspoon vanilla extract
TOPPING:
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips, divided
3 tablespoons lightly salted dry roasted peanuts, chopped

Steps:

In a small bowl, combine butter and peanut butter. In a food processor, combine the flour, brown sugar, salt and baking powder; cover and process until blended. Add butter mixture; cover and pulse until mixture resembles coarse crumbs., While processing, gradually add water and vanilla just until moist crumbs form. Press onto the bottom and up the sides of six ungreased 4-in. fluted tart pans with removable bottoms. Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over the bottoms of crusts. Refrigerate., In a small bowl, beat the cream cheese, peanut butter, sugar and vanilla until fluffy. Spread into crusts., For topping, in a microwave, melt 1/2 cup chocolate chips; stir until smooth. Drizzle over tarts. Sprinkle remaining chocolate chips and peanuts over tops. Refrigerate for at least 2 hours before serving.

Nutrition Facts :

Chocolate Peanut Butter Mousse Tarts image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 18

1/4 cup(s) butter, melted
2 tablespoon(s) creamy peanut butter
1 1/2 cup(s) all-purpose flour
1/4 cup(s) packed brown sugar
1/2 teaspoon(s) salt
1/4 teaspoon(s) baking powder
3 tablespoon(s) cold water
1/2 teaspoon(s) vanilla extract
1/2 cup(s) miniature semisweet chocolate chips
2 teaspoon(s) shortening
FOR THE FILLING
1 package(s) (8 ounces) reduced-fat cream cheese
1/2 cup(s) creamy peanut butter
1/4 cup(s) sugar
1 teaspoon(s) vanilla extract
FOR THE TOPPING
1/2 cup(s) plus 2 tablespoons miniature semisweet chocolate chips, divided
3 tablespoon(s) lightly salted dry roasted peanuts, chopped

Steps:

In a small bowl, combine butter and peanut butter. In a food processor, combine the flour, brown sugar, salt and baking powder; cover and process until blended. Add butter mixture; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water and vanilla just until moist crumbs form. Press onto the bottom and up the sides of six ungreased 4-in. fluted tart pans with removable bottoms. Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.
In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over the bottoms of crusts. Refrigerate. In a small bowl, beat the cream cheese, peanut butter, sugar and vanilla until fluffy. Spread into crusts.
For topping, in a microwave, melt 1/2 cup chocolate chips; stir until smooth. Drizzle over tarts. Sprinkle remaining chocolate chips and peanuts over tops. Refrigerate for at least 2 hours before serving.

Chocolate Peanut Butter Mousse Tarts image

Provided by @MakeItYours

Number Of Ingredients 18

1/4 cup butter, melted
2 tablespoons creamy peanut butter
1-1/2 cups all-purpose flour
1/4 cup packed brown sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
3 tablespoons cold water
1/2 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
2 teaspoons shortening
FILLING:
1 package (8 ounces) reduced-fat cream cheese
1/2 cup creamy peanut butter
1/4 cup sugar
1 teaspoon vanilla extract
TOPPING:
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips, divided
3 tablespoons lightly salted dry roasted peanuts, chopped

Steps:

In a small bowl, combine butter and peanut butter. In a food processor, combine the flour, brown sugar, salt and baking powder; cover and process until blended. Add butter mixture; cover and pulse until mixture resembles coarse crumbs., While processing, gradually add water and vanilla just until moist crumbs form. Press onto the bottom and up the sides of six ungreased 4-in. fluted tart pans with removable bottoms. Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over the bottoms of crusts. Refrigerate., In a small bowl, beat the cream cheese, peanut butter, sugar and vanilla until fluffy. Spread into crusts., For topping, in a microwave, melt 1/2 cup chocolate chips; stir until smooth. Drizzle over tarts. Sprinkle remaining chocolate chips and peanuts over tops. Refrigerate for at least 2 hours before serving.