Petit Fudge Tartlets in a Peanut Butter Crust

Sunday, March 15, 2015

After three days of packing and unpacking too many dishes to count during the moving process of my cooking partner, Geneva Schlabach and her family to their new home, I came home last night with enough energy left over to whip up these easy tartlets for a late night snack. It was Pi Day, after all, and a cook's gotta cook. The reward of eating these beauties in my pj's with my tired feet propped up and a glass of wine in hand was worth the effort it took to create them.

Petite Fudge Tartlets in a Peanut Butter Crust 
1/4 cup peanut butter
3 tablespoons brown sugar
2 tablespoons unsalted butter, cold and cut into small squares
1 & 1/2 tablespoons corn syrup
1 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons cold water

Using an electric mixer, beat peanut butter, brown sugar, butter and corn syrup until fairly smooth. Remove bowl from mixer. Add flour and salt. Mix with a pastry blender or fork until mixture is crumbly.  Sprinkle surface of mixture with 1 tablespoon cold water. Mix again. Repeat process, using 1 tablespoon water at a time.  The mixture will remain somewhat crumbly looking.  

Coat a tart pan (24-count) with cooking spray.  Using approximately 1/2 to 1 tablespoon of dough at a time, shape into 24 balls and press into bottom and sides of pan.

Set pan aside and preheat oven to 350 degrees.

2/3 cup brown sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons semisweet chocolate chips
1 tablespoon unsalted butter
3 tablespoons milk
2 tablespoons unsalted butter
1 large egg

Place sugar, cocoa, chocolate chips, butter and milk into a small saucepan and cook over medium-low heat. Stir with a wooden spoon or a whisk constantly until smooth (approximately 3 - 4 minutes).  
Remove the pan from heat and stir in the flour and egg until blended.

Pour the chocolate into the tart shells and bake for 10 - 12 minutes.  Cool in pan for about 10 minutes, then transfer to a wire rack to cool completely.

For an added touch of fancy, dust the tops with confectioner's sugar.

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