Chocolate Peanut Butter Pudding Tarts
- 2 Hours, 45 Minutes
- 4 People
- Easy
- Favorite
Chocolate and peanut butter goodness nestled inside a simple shortbread crust made from Walkers Shortbread. In partnership with Bake or Break.
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Ingredients
- Crust
- 8 ounces Walkers Shortbread Rounds, crushed
- 1/4 cup unsalted butter, melted
- Pudding
- 1/3 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 cups milk
- 4 ounces bittersweet chocolate, roughly chopped
- 2 teaspoons vanilla extract
- 1 tablespoon unsalted butter
- 1/4 cup creamy peanut butter
- Suggested toppings
- sweetened whipped cream
- chopped peanuts
- chopped semisweet or bittersweet chocolate
Method
1
To make the crust: Preheat oven to 350°. Grease four 4.75-inch round tart pans with removable bottoms.
2
Combine the shortbread crumbs and butter until thoroughly combined. Divide the crust mixture among prepared pans. Press the crust into the bottom and up the sides of each pan.
3
Set pans on a baking sheet. Bake 15 minutes or until the crusts are lightly browned. Set aside to cool.
4
To make the pudding: Place sugar, cocoa powder, cornstarch, and salt in a heavy saucepan. Stir to combine.
5
Place saucepan on the stovetop over medium heat. Add about 1/2 cup of milk. Whisk to combine with sugar mixture.
6
Gradually add remaining milk and continue cooking, whisking constantly, until the mixture begins to boil. Continue cooking for 3 to 5 minutes until mixture has thickened.
7
Remove pan from heat. Add chocolate, butter, and vanilla. Stir until smooth. Stir in peanut butter.
8
Divide the pudding among the baked crusts. You'll use about 1/2 cup of pudding in each tart. Cover with plastic wrap, placing the wrap directly onto the surface of the pudding.
9
Refrigerate for at least 2 hours.
10
If desired, top each tart with sweetened whipped cream, nuts, and chocolate before serving.
