Best 7 Peanut Butter Tarts Recipes

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Peanut butter tarts are a classic Canadian dessert that is enjoyed by people of all ages. They are made with a creamy peanut butter filling that is encased in a flaky pastry crust. Peanut butter tarts are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover peanut butter. With so many different recipes available, you're sure to find one that you'll love.

Let's cook with our recipes!

CHOCOLATE PEANUT BUTTER MOUSSE TARTS



Chocolate Peanut Butter Mousse Tarts image

We love the flavors of chocolate and peanut butter and this tart gives us the best of both. This is fun for the whole family to make. If you make it in a tart pan, it's an upscale dessert. If you make it in a pizza pan, it's a great dessert for a pizza meal! -Susan Marshall, Colorado Springs, Colorado

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 :

PEANUT BUTTER CUP COOKIES (TARTS)



Peanut Butter Cup Cookies (Tarts) image

I first saw these at a bake sale and was so impressed. You bake a ball of dough in a mini-muffin tin, bake, and press a Reese's peanut butter cup into it after you take it out of oven. You are left with a picture-perfect tart, receiving "oohs and aahs" and "how did you do it?" You could even use the refrigerated sugar/peanut butter cookie dough too.

Provided by Roxygirl in Colorado

Categories     Dessert

Time 25m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 10

36 reese's miniature peanut butter cups, unwrapped
1/2 cup peanut butter
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 large egg, beaten
1/2 teaspoon vanilla
1 1/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • Cream peanut butter, butter, sugar and brown sugar until fluffy.
  • Add egg, vanilla, flour, baking soda and salt' mix well.
  • Roll into 1-inch balls (I use small cookie scoop) and place in miniature muffin tins(sprayed with PAM) or in mini cupcake wrappers).
  • Bake 8-10 minutes at 375°F.
  • When tins are removed from oven, immediately press 1 peanut butter cup into the center of the cookie.
  • Allow to cool completely before removing cookies from the tin.

PEANUT BUTTER TARTS



Peanut Butter Tarts image

If you are a peanut butter lover be sure to try these! You will need a mini muffin pan.

Provided by Gina Fletcher

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Yield 6

Number Of Ingredients 11

½ cup shortening
½ cup white sugar
½ cup packed brown sugar
1 egg
½ cup peanut butter
1 ¼ cups all-purpose flour
½ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
12 miniature chocolate covered peanut butter cups, unwrapped
1 cup frozen whipped topping, thawed

Steps:

  • In a medium bowl, cream the shortening, brown sugar, and white sugar. Stir in the egg, then the peanut butter. Sift together the flour, baking powder, baking soda, and salt; stir this into the creamed mixture. Refrigerate dough for 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
  • Roll the dough into walnut sized balls and place into mini muffin cups; flatten slightly. Bake in preheated oven for 8 to 10 minutes, cookies should be light brown.
  • While the cookies are baking, unwrap the mini peanut butter cups. Press mini peanut butter cups down into the center of the cookie tarts while they are hot from the oven. Allow cookies to cool slightly before removing from the pan. For special occasions, smooth off the top of the mini peanut butter cup with a small knife or spatula, and using a pastry bag, pipe a small star of whipped topping onto the center of each tart.

Nutrition Facts : Calories 638.6 calories, Carbohydrate 70.4 g, Cholesterol 31.9 mg, Fat 36.9 g, Fiber 2.6 g, Protein 10.9 g, SaturatedFat 11.2 g, Sodium 463 mg, Sugar 46.8 g

CRUNCHY PEANUT BUTTER TARTS



Crunchy Peanut Butter Tarts image

For a fun, fuss-free dessert, try these darling tarts. They're a satisfying, rich family favorite. -Mary Kelley, Wilmington, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 servings.

Number Of Ingredients 8

2 ounces cream cheese, softened
1/4 cup chunky peanut butter
2 tablespoons sugar
2 tablespoons sour cream
1/4 teaspoon vanilla extract
2 individual graham cracker tart shells
2 tablespoons whipped topping
Chopped peanuts, optional

Steps:

  • In a small bowl, beat the cream cheese, peanut butter and sugar until blended. Stir in sour cream and vanilla. Spoon into tart shells. Refrigerate for at least 1 hour. Top with whipped topping. Sprinkle with peanuts if desired.

Nutrition Facts : Calories 500 calories, Fat 34g fat (12g saturated fat), Cholesterol 32mg cholesterol, Sodium 375mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 3g fiber), Protein 11g protein.

PEANUT BUTTER TARTS



Peanut Butter Tarts image

This big batch of tarts doesn't last long around our house. But I don't mind...it's so simple to whip up more in a matter of minutes.-Sheryl Christian, Watertown, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 10-12 servings.

Number Of Ingredients 6

1 carton (8 ounces) frozen whipped topping, thawed, divided
10 to 12 individual graham cracker tart shells
1 cup cold milk
2/3 cup peanut butter
1 package (3.4 ounces) instant vanilla pudding mix
2 tablespoons grape jelly

Steps:

  • Spoon a tablespoonful of whipped topping into each tart shell; set aside. In a large bowl, beat milk and peanut butter until smooth. Add dry pudding mix; beat 1 minute. Fold in remaining whipped topping. , Spoon about 1/2 cup filling into each shell. Chill. Just before serving, top each with 1/2 teaspoon jelly. Leftovers may be frozen.

Nutrition Facts : Calories 283 calories, Fat 16g fat (6g saturated fat), Cholesterol 3mg cholesterol, Sodium 309mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.

PEANUT BUTTER CHOCOLATE TARTS



Peanut Butter Chocolate Tarts image

These tiny tarts will surely become a big part of your recipe collection because they chill while you're enjoying the rest of the meal. Children especially like having their own "little pie" to help decorate.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6 servings.

Number Of Ingredients 7

1 cup peanut butter chips
1 tablespoon vegetable oil
1 package (3.9 ounces) instant chocolate pudding mix
1-3/4 cups cold milk
1 package (6 count) individual graham cracker tart shells
Whipped topping
Halloween candy, sprinkles and/or cake decorations

Steps:

  • In a microwave, melt chips and oil; stir until smooth. Cool for 5 minutes. Meanwhile, in a large bowl, whisk pudding and milk until thick. Fold in peanut butter mixture. Spoon into tart shells. Chill for 15 minutes. Top with a dollop of whipped topping and decorate as desired.

Nutrition Facts : Calories 411 calories, Fat 19g fat (7g saturated fat), Cholesterol 10mg cholesterol, Sodium 521mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 3g fiber), Protein 9g protein.

PEANUT BUTTER & JAM TARTS



Peanut Butter & Jam Tarts image

These tarts are scrumptious!!!! You can pretty much make this into any size tart you want, 1 big one, individual ones or bite size. I love mixing peanut butter, jam and nutella of course! I also love adding bananas to it. Pie fillings can also work well reducing the syrup glaze though. Filling options are endless! ENJOY!

Provided by Annamaria Settanni McDonald

Categories     Other Desserts

Time 3h55m

Number Of Ingredients 18

SHELL AND STREUSEL INGREDIENTS
2 c all purpose flour
1/2 tsp baking soda
1/8 tsp salt
1 stick butter, cold and cubed
1/3 c sugar
1/2 c light brown sugar
1/2 c smooth jif peanut butter
1 egg, lightly beaten
1/2 tsp pure almond extract
MY FAVORITE FILLING INGREDIENTS
8 Tbsp jif peanut butter, smooth or crunchy
5 Tbsp nutella
8 Tbsp strawberry jam
2ND FAVORITE
8 Tbsp jif peanut butter smooth or crunchy
8 Tbsp nutella
sliced banana enough to fill tart

Steps:

  • 1. PLEASE BE SURE TO CAREFULLY READ DIRECTIONS. THANK YOU! If you can, use a food processor to make dough.
  • 2. Place the butter and both sugars into the food processor bowl. Pulse a few times to combine. Slowly add the beaten egg and almond extract. Add the peanut butter and pulse/mix until well combined. Gradually add the dry ingredients and pulse/mix until the dough forms a ball on the blade/paddle. Place the ball of dough onto a lightly floured surface and divide it into 4 equal parts. Flatten each one into a disc, wrap in plastic and chill for about 3 hours.
  • 3. Butter/spray 4 tartlet pans (4.75 diameter tartlet pans) Flour the pans and carefully tap out the excess. Set aside.
  • 4. Preheat the oven to 375F. Remove a disc from the refrigerator (leave the others in so they can stay cool.) On a heavily floured work surface surface, carefully roll out the dough so that it will fit your prepared tartlet pan. You will have a lot of dough, too much for each pan. The excess will be used as the crumbled topping. Press the dough evenly into the bottom and up the sides of the pan. Using the rolling pin, carefully roll over the surface, allowing the extra dough to fall off. Save this dough for the topping. If the dough cracks, just patch it with the reserve stash, it's very forgivable. Repeat this procedure with the remaining dough.
  • 5. Using a fork, poke each tart a few times. Cover each one with a piece of parchment paper. Cover the parchment paper with pie weights (you may also use dried beans or rice.) Place the pans onto a large cookie sheet.
  • 6. Bake for 8-10 minutes. Remove from the oven and very carefully remove the paper and weights. Reduce the oven temperature to 350F.
  • 7. While the tart shells are still warm, dollop each one with spoonfuls of the jelly, peanut butter, and Nutella. Because they will still be warm, you should be able to gently swirl everything together, but take care not to tear the semi-baked crust. Crumble the reserved tart shell dough over the jam/peanut butter/Nutella. Bake for another 15-20 minutes, or until the filling begins to set and the crust turns golden brown. Remove and cool for about 1 hour before serving.

Tips:

  • Use good quality ingredients: Fresh, high-quality ingredients will result in a better-tasting tart.
  • Don't overmix the dough: Overmixing the dough will make it tough. Mix it just until it comes together.
  • Chill the dough before baking: Chilling the dough before baking will help it hold its shape and prevent it from spreading too much.
  • Bake the tarts until they are just set: Overbaking the tarts will make them dry and crumbly. Bake them until the filling is just set and the crust is golden brown.
  • Let the tarts cool completely before serving: This will allow the filling to firm up and the flavors to develop.

Conclusion:

Peanut butter tarts are a classic Canadian dessert that is loved by people of all ages. They are easy to make and can be tailored to your own taste. Whether you like them classic or with a twist, there is a peanut butter tart recipe out there for everyone. So next time you are looking for a sweet treat, give peanut butter tarts a try. You won't be disappointed.

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