Peanut Butter Chocolate Cookie Tart

Word to the wise: bake stuff into a little tart shape and people will like it 34% more than if said stuff was baked into any other shape.

I made up the 34% stat, but the fact remains. People love tarts.

This is a PB shortbread cookie, which on its own rocks the house. But THIS cookie, well. Imagine rich chocolate ganache slathered over top? And peanut butter drizzled over top? Enough, enough. I know you’re sold. And in sales, he who speaks first buys. (I’m silent, ’cause you’ve already bought this winner.)

Adapted from my PB Chocolate Shortbread Fingers recipe…

COOKIE DOUGH:

2 cups all-purpose flour

1 1/4 teaspoons salt

3/4 cup unsalted butter (room temperature)

1/3 cup creamy peanut butter

1/4 cup + 2 tablespoons granulated sugar

1/4 cup confectioners’ sugar

1 teaspoon vanilla

CHOCOLATE GANACHE:

4 oz. semi-sweet or bittersweet chocolate (cut into small pieces)… tho also equates to about 5 tablespoons of chocolate chips)

1/2 cup heavy cream

PB TOPPING:

4 tablespoons creamy peanut butter
1. COOKIE DOUGH:
  1. Sift flour and salt together in a small bowl and set aside. Cream butter with a stand mixer (or hand-held mixer) until light (2 – 3 minutes), then add peanut butter and mix well. Add sugars and beat for additional 2 – 3 minutes (scraping sides of bowl a couple of times throughout). Add vanilla. Add flour & salt combo and mix on low speed until dough is just incorporated together into a ball.
  2. Pat dough into lightly greased mini tart tins (until 2/3 up edge of tin), wrap with plastic wrap, and chill until very firm (at least an hour).
  3. Preheat oven to 325°, and bake shortbread until firm to the touch and turning golden brown (about 25 minutes). Cool on a wire rack.
2. CHOCOLATE GANACHE: In a small saucepan, bring heavy cream to almost a boil and pour over chocolate in a medium bowl. Allow to sit for 5 minutes, then stir until chocolate is melted and smooth. Allow to cool until almost room temperature, stirring occasionally. Spread over tops of cooled PB cookie tarts and allow to set.
3. PB TOPPING: in a small bowl or cup, melt PB in microwave for 8 – 10 seconds (you want it to be a bit thick and viscous, not totally runny). Pour/spoon into a piping bag or ziploc baggie with the corner cut off, and swirl decoratively over set ganache. Allow to set before serving.
Tips:
- Check out the original post for more tips on baking shortbread. Be sure to bake the shortbread until golden brown- don’t under-do it!
- How many tarts does this recipe make? Honestly? I don’t know. I’ve only ever made 3 and then used the batter for other purposes… but I imagine you could make 6 – 8 no problem. (Do tell me if you figure this out.)
- Ganache is the answer to many of life’s problems. Make more than this recipe calls for and just have it around to solve the problems.
- These tarts freeze well. But they won’t last long.
- Enjoy!
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November 15th, 2014 | More Sweets Please | 2 Comments | Tags: Chocolate, Peanut Butter, Tarts

2 Responses and Counting...

Amy 11.15.2014

Just printed this and will be making as a Christmas dessert! :)
More Sweets Please

Fantastic! So glad to hear it. Let me know how it turns out… and happy holidays :)