Peanut Butter Snickerdoodle Tart with Cinnamon Peanut Crust

These tarts for two start with a cinnamon accented peanut crust as the base for a smooth peanut butter mousse flavored with the signature tastes of the snickerdoodle cookie. A chocolate milk ganache is added on top as a nod to the classic pairing of milk and cookies.
30m
PREP TIME
8m
COOK TIME
484
CALORIES
10
INGREDIENTS

Servings: 8 (1/2 tart)

Ingredients

  • Step1
  • 1 1/2 cups lightly salted roasted peanuts, lightly crushed
  • 3 tablespoons packed brown sugar
  • 3 tablespoons butter, melted
  • 1 teaspoon McCormick® Ground Cinnamon, divided
  • 3 tablespoons chocolate milk
  • 4 ounces semi-sweet chocolate, coarsely chopped
  • 1/2 cup creamy peanut butter
  • 2 tablespoons sweetened condensed milk
  • 1 teaspoon McCormick® All Natural Pure Vanilla Extract
  • 1/2 cup heavy cream

INSTRUCTIONS

  • 1 Preheat oven to 350°F. Mix peanuts, sugar, butter and 1/2 teaspoon of the cinnamon in medium bowl. Remove 1/4 cup and spread on small baking sheet. Divide remaining peanut mixture among 4 (4-inch) tart pans with removable bottoms. Press firmly onto bottom and up sides of each tart pan.
  • 2 Bake tart crusts and peanut mixture together for 8 minutes. Cool on wire racks.
  • 3 Meanwhile, microwave chocolate milk in medium microwavable bowl on HIGH 45 seconds. Add chocolate; stir until chocolate is completely melted and mixture is smooth. Set aside.
  • 4 Beat peanut butter, sweetened condensed milk, vanilla and remaining 1/2 teaspoon cinnamon in large bowl with electric mixture on medium speed until smooth. Add heavy cream; beat until soft peaks form. Spread in prepared tarts crusts. Spread chocolate mixture over top.
  • 5 Refrigerate at least 1 hour or until ready to serve. Cut each tart in half. Sprinkle with toasted peanut crumble. Serve immediately.

TIPS AND TRICKS

To crush peanuts: Place peanuts in large resealable plastic bag. Pound with a rolling pin, mallet or heavy skillet until lightly crushed.

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NUTRITION INFORMATION

(per Serving)

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