- 8 ounces Walkers Shortbread Rounds, crushed
- 1/4 cup unsalted butter, melted
- 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
To make the crust: Preheat oven to 350°. Grease four 4.75-inch round tart pans with removable bottoms.
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.
Set pans on a baking sheet. Bake 15 minutes or until the crusts are lightly browned. Set aside to cool.
To make the pudding: Place sugar, cocoa powder, cornstarch, and salt in a heavy saucepan. Stir to combine.
Place saucepan on the stovetop over medium heat. Add about 1/2 cup of milk. Whisk to combine with sugar mixture.
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.
Remove pan from heat. Add chocolate, butter, and vanilla. Stir until smooth. Stir in peanut butter.
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.
Refrigerate for at least 2 hours.
If desired, top each tart with sweetened whipped cream, nuts, and chocolate before serving.