Chocolate Peanut Butter Tartlets
These tartlets are no-bake (except for the crust, which can be done in the toaster oven) and simple to pull together in just minutes.
Servings Prep Time
4 15minutes
Cook Time
8minutes
Servings Prep Time
4 15minutes
Cook Time
8minutes
Ingredients
Instructions
  1. Pre-heat the toaster or regular oven to 325 degrees F.
  2. Mix the chocolate graham cracker or cookie crumbs and the melted butter in a bowl until thoroughly combined. Put 1/4 cup of the mixture into each of the four tartlet pans (or ramekins or small bowls.) Press it down firmly against the bottom and sides of each pan. Bake them on a cookie sheet for 8 minutes, then cool the shells to room temperature. If the bottoms have puffed up or the sides have shrunk down a bit during the baking, press them back into shape.
  3. Combine the cream cheese, peanut butter, ricotta cheese, confectioners sugar and vanilla and mix thoroughly. You can use a food processor or do it by hand.
  4. If you want to make chocolate decorations on top, mix the melted bittersweet or extra dark chocolate with three tablespoons of the peanut filling and put it in a pastry bag with a tip or a plastic sandwich bag and cut off just about 1/8-1/4 inch of the bag corner.
  5. Once the crust has cooled in the tartlet shells, scoop the filling mixture into the tartlet pans, smooth it out and, if you are going to decorate with chocolate/peanut butter mixture, do so. Chill in the refrigerator for at least one hour.
Recipe Notes

If you use tartlet pans like mine, you can press down the cookie crust with the back of a teaspoon initially, but you’ll have to use your fingers to press it against the sides. For small ramekins, the teaspoon will work on the sides.
My tartlet shells are about 3 1/4 inches wide on the bottom and the sides are 3/4 inches tall. the filling with three tablespoons removed for the decorations just filled them to the tops.
To remove the tartlets from the pans, slip a knife around the sides before lifting the bottom (still containing the tartlet) and letting the ring slide off. Then slide the knife between the tartlet bottom and the crust before slipping the bottom off the crust.