It's getting to be that time, isn't it? Heart shaped boxes of chocolates for sale everywhere. Cards and bouquets of flowers and restaurant reservations to be gotten. Hmm. I'm all for the chocolates and cards and flowers but being packed into crowded restaurants on Valentine's Day is actually not big on my list. I much prefer a romantic dinner at home. And this is definitely the time to splurge on a good dessert.
No surprise that, for me, that means chocolate and peanut butter. And anything involving the combination of sweet and salt is high on my list, too.
These little tarts have a no fuss crust and an even easier, no bake filling. Sweet, salty and portioned for two. Enjoy!
Prep Time: 20 Minutes
Cook Time: 35 Minutes
Ingredients (2 Servings)
- 1/4 Cup all purpose flour
- 2 Tablespoons unsalted butter, chilled
- 1/4 Cup crushed pretzels
- 1 Tablespoon sugar
- 1/4 Teaspoon salt
- 2 Tablespoons ice water
- 2 oz. Cream cheese, at room temperature
- 1/4 Cup chocolate and peanut butter spread of your choice
- 1 Tablespoon sugar
- 2 Tablespoons cream or milk
To make the crust, combine the butter, flour, pretzels, salt and sugar in a food processor with a steel blade and pulse just until it resembles course crumbs. Slowly pour in the ice water and pulse just until combined and a dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least one hour.
Preheat the oven to 350 degrees.
When the dough is ready, divide it in half. Roll each half out, on a well floured surface, to about a 5" circle and place into two mini (approx. 4 3/4") tart pans, ideally with a removable bottom. Prick the bottom of the tart a few times with the tines of a fork and bake for 35 minutes. Allow to cool.
Make the filling by adding the cream cheese, chocolate peanut butter spread, sugar and milk to a bowl. Mix until completely combined and smooth. Pour the mixture equally into the two cooled tart shells. Refrigerate for a few minutes to set and sprinkle a bit of extra crushed pretzels on top of each, if desired.
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