Mini Chocolate Peanut Butter Tarts
Step 1: Scoop the peanut butter into a bowl. If it’s very stiff, microwave it for 10 seconds (no longer). Whisk the peanut butter and the cream together.
Step 2: Scoop the peanut butter cream into a ziplock bag and snip off the tip. Squeeze about 1 teaspoon into each of the tart shells. (You can just use a spoon if you want, but I find this works well because the peanut butter sticks to the spoon.)
Step 3: Using two spoons, dollop about 1 teaspoon of pudding onto each tart and spread to coat the peanut butter.
Step 4: Garnish each tart with whipped cream.
- 15 pre-baked tart shells
- 1 cup Reser’s Chocolate Pudding
- ½ cup creamy peanut butter
- ½ cup cream
- Whipped cream for garnish
If you’d prefer the peanut butter to show, simply pipe it over the top of the chocolate pudding.
Also, if you plan on using Redi-Whip-type whipped cream then I advise you to get the full-fat kind. I used the fat-free type when I made these and it started to melt the instant it hit my tarts.