Shelly's Recipe

Peanut Butter Fudge Tartlets

Category: Tarts

For the crust:
1/4 cup crunchy peanut butter
3 tablespoons packed light or dark brown sugar
2 tablespoons unsalted butter, cold & cut into small pieces

1 & 1/2 tablespoons light corn syrup
1 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons cold water

For the filling:
2/3 cup packed light or dark brown sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons semisweet chocolate chips
1 tablespoon unsalted butter
3 tablespoons milk
2 tablespoons all-purpose flour
1 large egg
confectioners sugar, optional, for dusting

To make the crust:
Preheat oven to 350. Coat 24 miniature muffin cups with cooking spray.

Using an electric mixer at medium speed, beat peanut butter, brown sugar, butter, and corn syrup until smooth. Add flour and salt. Mix using a pastry blender or a fork or 2 knives until the mixture resembles coarse meal.

Sprinkle surface of mixture with 1 tablespoon cold water. Mix with pastry blender or a fork. Add remaining water, 1 tablespoon at a time, and mix until combined.

Using a scant tablespoon of dough at a time, roll dough into 24 balls. Place 1 ball in each cup of prepared pan. Using a tart tamper or your fingers, press dough into bottom and up the sides of each muffin cup. Set pan aside.

To make the filling:
Place brown sugar, cocoa powder, chocolate chips, butter, and milk in a small saucepan. Cook over medium-low heat, stirring frequently, until smooth (about 3-4 minutes).

Remove pan from heat. Stir in flour and egg until well-blended.

Divide chocolate mixture evenly among muffin cups. (I used about 1 & 1/2 teaspoons of chocolate mixture per cup.)

Bake 10-12 minutes, or until crust is lightly browned. Cool in pan on wire rack for 5 minutes. Then, run a knife around the edges of each tart. Remove tarts from pan to wire rack to cool completely.

If desired, dust the top of each tart with confectioners sugar. Yield: 24 mini tarts