It’s here. THE peanut butter mousse tart that you have been waiting for.
A perfect excuse to steal your kids PB cups on Halloween (I mean… don’t do that… just go buy some … 😉 ).
Before you make this though, you should be warned: it is addicting! It’s the perfect balance of a buttery crust, a light yet creamy mouse, and a candy topping.
You’ll be wanting more … so make sure your kiddos pick plenty of Reese’s out this weekend!
Peanut Butter Mousse Tart
Crust:
1 ½ cup all-purpose flour
⅓ cup powdered sugar
Pinch of salt
¾ cup salted butter, melted
1 teaspoon vanilla extract
Filling:
3 oz softened cream cheese
¼ cup all natural peanut butter {I use Adams 100% natural creamy salted peanut butter}
¼ c granulated sugar
1 teaspoon vanilla extract
⅓ cup heavy cream, whipped
5-10 mini Reese’s peanut butter cups, crumbled
Preheat oven to 350°F.
Make the crust: in a small bowl, mix the flour, sugar and salt. Add the melted butter and vanilla, stirring together until thoroughly mixed. Dough should be warm and buttery but not sticky.
Press the dough evenly along the sides and bottom of a 9 inch round tart pan, or four mini tart pans. Bake for 10-12 minutes for mini tarts, and 12-15 for larger tart {or until golden brown}.
Remove and allow to cool.
Make the filling: mix cream cheese, peanut butter, sugar, and vanilla in a bowl until combined. Fold into whipped cream until completely incorporated.
Pour into cooled tart shells, and top with crumbled Reese’s peanut butter cups.
Refrigerate for 30-60 minutes. Enjoy!
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