Saturday, April 10, 2010

Chocolate Peanut Butter Butter-Tarts

I've been doing some Easter-Egg hunting of my own the past few days. Grocery stores are selling Easter candy at discounts of 50% off or more so I've been scooping up pastel M&M's, foil-wrapped lilliput eggs and Reese's PB bunnies. I'll admit, a few of the PB bunnies were sacrificed in the making of these tarts but it's all for a good cause: dessert!

This recipe was heavily adapted from the recipe for Chocolate Mixed-Nut Pie by Better Homes and Gardens. I have so many 'all-purpose' cookbooks - JOY, Betty Crocker, Gourmet Today, America's Test Kitchen - that I have developed a blind spot for this 3-ring-bound kitchen stand-by. I had forgotten what a wealth of recipes it contained.

Flaky pastry encases a sensory delight of flavors and textures. Melty chunks of Reese's pb cups (in my case, PB bunnies) are suspended in a buttery creamy filling. Salted peanuts provide a nice crunch and add depth to these rich little treats.

Chocolate Peanut Butter Butter-Tarts
Makes 24 | adapted from Better Homes & Gardens

1 batch - Double Crust Pie Dough
3 eggs
1 cup corn syrup
1/2 cup brown sugar
1/3 cup unsalted butter, melted
1 tsp vanilla
1/2 tsp salt
3/4 cups chopped salted peanuts
1 cup coarsely chopped peanut butter cups

1. Preheat oven to 350 degrees F. On a lightly floured surface, roll chilled pastry dough to 1/4" thick. Lightly grease 24 standard sized muffin tins or tart tins. Cut pastry into circles and place into prepared tins, pressing the pastry up the sides slightly.

2. For filling: In a large bowl, beat eggs lightly. Whisk in corn syrup, sugar, butter, vanilla, and salt. Stir in the nuts and the peanut butter cup pieces. Spoon Pour filling into pastry-lined tart tins, filling right to the top. I pur 2 tbsp filling in each tart tin and ended up with 23 tartlets.

3. Bake for 35 to 40 minutes or until center seems set when gently shaken. Cool on a wire rack. Store in refrigerator and drizzle with melted chocolate and a dollop of sweetened whipped cream to serve, if desired.


Jennifer said...

YUM! These look delicious!

You can never go wrong with chocolate and peanut butter.

(and the very minute the cadbury eggs went half price, I am not ashamed to admit, I scooped a bunch of them up!)

Holly said...

These look delicious!!!

Chef Aimee said...

Wow...if this was my introduction to your blog, I am HOOKED! :) Thanks for stopping by today! What a delight to come here...and what a fantastic dessert you made!

Joanne said...

I didn't even think to go easter candy scavenging but that is such a good idea! Maybe that will be my mission tomorrow.

these little tarts look delicious! Reese's are one of my favorite Easter candies.

Brenda said...

Tia, these look and sound fantastic. I absolutely love butter tarts, I'll have to try these soon!

Sinful Southern Sweets said...

My favorite combo!! I believe this may be the yummiest tart recipe ever!

Helen said...

These look so cute. I love getting discounted sweets after Easter. I never really buy any beforehand, then stock up after they've been reduced!

Wandering Coyote said...

OMG...these look sinfully amazing...Anything with chocolate & peanut butter just rocks my world!

Natalie... said...

Omg wow chocolate & peanut butter is always such a good combo, these look so delicious!

Autumn @Good Eats Girl said...

Wow. These look absolutely amazing! You can't beat a peanut butter and chocolate combo!

Natalie said...

I have a bunch of discount-bought Easter candy I need to use...any ideas for almond m&ms (NEED to bake with these so I stop eating them ha)?

Juliana said...

Wow, this little tarts sure looks delicious, love the combination of chocolate and peanut butter :-)

Mary said...

OMG--this is like butter tarts with peanut butter cups in them! Sounds yum:)

Elle said...

Such darling little tarts! Sounds like across between peacan pie (but with peantus) and chocolate peanut butter candy...what could be sweeter?