Mini Chocolate Peanut Butter Tarts
Crisp Pâte Sucrée shells filled with creamy peanut butter filling and topped with silky bittersweet chocolate ganache make these Mini Chocolate Peanut Butter Tarts an irresistible bite-sized dessert.
Servings: 24 mini tarts
Calories: 211kcal
Equipment
- Kitchen scale
- medium bowl
- Electric Mixer
- 1 ½ tablespoon scoop
- 1 cup microwave-safe measuring cup
- Small offset spatula
- tart tamper
Ingredients
Peanut Butter Filling
- 6 ounces (170 grams) full-fat cream cheese, room temperature
- ¾ cup (6 ounces, 170 grams) creamy peanut butter (See Tip 1)
- ¾ cup (3 ounces, 85 grams) confectioners' sugar
- 1 tablespoon (0.5 ounces, 14 grams) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- ⅛ teaspoon fine sea salt
- ⅓ cup (3.33 ounces, 94 grams) heavy whipping cream, cold
Mini Tart Shells
- 24 baked and cooled 2.6-inch Pâte Sucrée tart shells
Chocolate Ganache
- ½ cup (4 ounces, 113 grams) Ghirardelli bittersweet chocolate chips
- ½ cup (4 ounces, 113 grams) heavy whipping cream
- 1 tablespoon (0.5 ounces, 14 grams) unsalted butter
Instructions
Peanut Butter Filling
- Beat the cream cheese, peanut butter, confectioners' sugar, butter, vanilla, and salt until smooth and creamy.
- In a separate bowl, beat the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until thoroughly incorporated.
- Portion approximately 20 grams of peanut butter filling into each baked tart shell. Gently spread the filling to the edges and smooth the tops. Refrigerate for at least 30 minutes while preparing the ganache. (See Tips 2 and 3)
Chocolate Ganache
- Place the bittersweet chocolate chips, cream, and butter in a microwave-safe measuring cup with a spout or in a microwave-safe bowl. Heat on 50% power in 30-second increments until the chocolate chips are melted, stirring between increments, about 1 ½ minutes.
- Allow the ganache to cool to approximately 100°F. (See Tip 4)
- Place each tart on a digital scale and tare the scale. Pour 10 grams of ganache into the center. Gently swirl the tart to distribute the ganache evenly. Avoid spreading or disturbing the surface unnecessarily. (See Tip 5)
- Refrigerate until the ganache is set. Store covered in the refrigerator. For the best texture, allow the tarts to sit at room temperature for about 15 to 20 minutes before serving. (See Tip 6)
- Yield: 24 mini tarts. (See Tip 7)
Video
Notes
- I use traditional creamy peanut butter rather than natural peanut butter that separates.
- A 1½-tablespoon scoop portions approximately 20 grams of peanut butter filling and makes filling the shells easier.
- If the chilled peanut butter filling isn't level, gently press the surface with a tart tamper before adding the ganache.
- During testing, the ganache poured well from approximately 100°F down to 84°F.
- Pour the ganache into the center and gently swirl the tart rather than spreading it with a spatula. This helps produce a smooth, glossy surface.
- The 1:1 chocolate-to-cream ganache remains soft enough to cut cleanly after refrigeration.
- The 20-gram filling/10-gram ganache ratio was specifically tested in 2.6-inch tart shells.
Nutrition
Calories: 211kcal | Carbohydrates: 14g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 22mg | Sodium: 115mg | Potassium: 87mg | Fiber: 1g | Sugar: 7g | Vitamin A: 246IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 2mg
