Creamy Peanut Butter S'more Tarts
Tender, buttery graham cracker shells cradle a creamy layer of peanut butter filling. Topped with a rich chocolate ganache and torched marshmallows, each luscious bite will keep the summertime good vibes going for a little while longer.
Equipment
- Mixing Bowls
- Measuring Cups/Spoons
- Whisk
- Rubber Spatula
- 4 4" Tart Shells A 10" tart pan will work also
- Hand or Stand Mixer optional
- Digital Scale optional
Ingredients
Graham Crust
- 14 Graham Crackers or 3 Cups Teddy Grahams - 225g
- ¼ Cup Light Brown Sugar or Granulated Sugar 50g
- 1 Stick Salted Butter melted - 113g
Peanut Butter Filling
- ½ Cup PBfit™ Powder or use ½ Cup of Creamy Peanut Butter and omit the water, too - 64g
- 3 oz Water a little more than 1/3 cup, room temperature - 85g
- 4 oz Cream Cheese room temperature, not the whipped kind - 113g
- ½ Cup Powdered Sugar 60g
- ½ Cup Heavy Cream/Heavy Whipped Cream cold, 4oz - 120g
- ½ Tsp Vanilla Extract 2g
Chocolate Ganache
- ½ Cup Semi-Sweet Chocolate Chips 4oz - 113g
- ¼ Cup Heavy Cream/Heavy Whipping Cream cold, 2oz - 59g
Assembly
- 1 Cup Mini-Marshmallows 236g
Instructions
Graham Crust
- Preheat the oven to 325°F / 163°C. Use a food processor to grind the graham crackers, or place them in a sealed plastic bag and hammer them with a rolling pin. Mix the graham cracker crumbs, sugar, and melted butter in a medium mixing bowl until thoroughly combined.
- Spread the mixture equally among 4 - 4" tart shells. Press the mixture along the bottom and sidewalls of each to form a crust. Place the shells on a baking pan. Bake on the center rack for 10-15 minutes until lightly golden. Remove from the oven and allow to cool completely. The crust will firm as it cools.Note: If the shells are puffy when you remove them from the oven, gently press the crust back down with the bottom of a glass before allowing them to cool.
Peanut Butter Filling
- Mix PBfit™ and water in a large mixing bowl with a rubber spatula until combined--it should resemble creamy peanut butter. Stir in the cream cheese until fully combined. Fold in the powdered sugar.
- Combine the cream and vanilla in a medium mixing bowl. Whip with a hand or stand mixer--or by hand with a whisk--until stiff peaks form.
- Fold the whipped cream into the peanut butter mixture until thoroughly combined. Spoon equally into the 4 cooled tart shells, leaving ¼" from the rim. Refrigerate for 30 minutes.
Chocolate Ganache
- Once the tarts have been in the fridge for 30 minutes, combine the chocolate and cream in a microwave-safe bowl. Heat in 30-second increments on 50% power, stirring each time, until the chocolate is melted and silky smooth.
Assembly
- Spoon 1 ½ - 2 Tablespoons of the ganache over each tart, spreading in a circular motion using the back of the spoon until most of the peanut butter filling is covered. Add a mound of marshmallows in the center, covering most of the ganache. Refrigerate for 2 hours. When ready to serve, gently remove the tarts from each pan. Use a torch to toast the marshmallows on the top. Alternatively, you can stick the tarts under a preheated broiler to toast the marshmallows, but you'll want to cover the entire surface of each tart with them. Otherwise, the filling and ganache may liquify if exposed to the heating element.
Notes
I recommend adding the marshmallows immediately after you spoon the ganache on the PB filling. This will allow the marshmallows to set into the filling as the tarts chill.
Please Note: Nutrition Facts are estimates only. These figures are calculated via a third-party application using a generic likeness of each ingredient. Nutritional content will vary based on actual brands and weights used for each ingredient and portion size.
Nutrition
Serving: 1 TartCalories: 443kcalCarbohydrates: 48gProtein: 7gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 64mgSodium: 365mgPotassium: 177mgFiber: 3gSugar: 29gVitamin A: 790IUVitamin C: 0.1mgCalcium: 77mgIron: 2mg
Tried this recipe? Show me on Instagram!Mention @mainely_flour or use #mainelyflour.