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TASTY TUESDAY: Mini Peanut Butter Tarts

January 29, 2018 2 min read

TASTY TUESDAY: Mini Peanut Butter Tarts

Nothing goes better together than peanut butter and chocolate and these mini tarts are nothing short of devine. A crunchy and creamy treat with a pinch of salt, perfect for an evening in or for your upcoming Super Bowl Party. Thanks to Kelsey from The Farmer's Daughter for this yummy recipe! 
Do you know what else is better together? Our At Ease Joggers and Neo Crop Top Sweatshirt in Dusk Blue. A cozy pair to wear while enjoying this sweet treat at home.

Don't forget to follow @kelsey_thefarmersdaughter for more tasty recipes!

Mini Peanut Butter Tart Recipe

Yield: Variable - several mini tart pans (exact number depends on size of pans how full you decide to make them) or one 9-inch round tart



1 1/4 cups graham cracker crumbs

1/4 cup butter, melted


1/2 cup Peanut Butter

4 oz cream cheese, softened

1/3 cup icing sugar (or to taste)

1 cup greek yogurt (or icelandic Skyr yogurt)

Chocolate Ganache

3/4 cup bittersweet chocolate chips, roughly chopped

3 tablespoons cup heavy cream

1 1/2 tbs unsalted butter, room temp

1 tsp vanilla extract

optional: flaked salt for topping (I used Maldon)


1. Preheat oven to 350 degrees F.

2. In medium bowl, mix together graham cracker crumbs and melted butter until fully combined.  Divide crumb mixture into mini pans, or press all into a 9-inch tart pan.  Use fingers and a fork or spoon to press crumbs firmly into the bottom and up the sides of the pan.  Place on a baking sheet and bake for 8-10 minutes.  Remove from oven and allow to cool.

3. In a large mixing bowl, use a hand mixer or stand mixer to combine room temperature cream cheese and peanut butter until completely smooth.  Then add in icing sugar and mix well.  Use a spatula to scrape down sides and bottom to ensure mixture is combined.  Add in greek yogurt and vanilla, and mix on low until combined.

4. Add filling to the crust, once the crust has cooled.  Place in fridge to set while getting ganache ready.

5. In a small saucepan, bring cream to a very gentle simmer while occasionally stirring, careful not to scald it.  Once it simmers, add in chocolate, butter, and vanilla.  Stir mixture continuously as not to burn anything.  Whisk everything together once melted.  When the mixture is smooth and shiny, remove from heat, and pour over tart filling. Use an offset spatula, or simply a butter knife, to spread chocolate over the tart, and then place in the fridge to set fully.  Once firm, about an hour, remove tart from pan(s), and sprinkle with flaked salt directly before serving.

*These tarts are best served within 1 or 2 days if kept in fridge.  The crust keeps better if kept in the freezer - simply remove from freezer 20 minutes before serving.


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