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Chocolate Peanut-Butter Tartlets Makes about 20 | Staff Favorite


With a creamy peanut-butter filling and smooth chocolate glaze, these two-bite tartlets surpass the well-known candy. Crust and filling may be made ahead; bring to room temp before proceeding. Place parchment paper strips in tins before pressing in crusts to easily remove crusts after baking.


CHOCOLATE CRUST ¾ cup plus 2 tablespoons whole-wheat pastry flour ¼ cup unsweetened cocoa powder


¼ cup natural cane sugar 1


/8 teaspoon salt


3 tablespoons butter, melted and cooled 3 tablespoons organic canola oil ½ egg (beat a whole egg and measure out half) ½ teaspoon vanilla extract


FILLING ½ cup plus 2 tablespoons nonhydrogenated peanut butter 2 ounces low-fat cream cheese ¼ cup confectioners’ sugar (powdered sugar) ½ teaspoon vanilla extract ¼ cup plus 2 tablespoons heavy cream


GLAZE 2 ounces dark chocolate (65% cocoa) 1 teaspoon organic canola oil ¼ cup finely chopped peanuts, for garnish (optional)


1. Make crusts: Mix flour, cocoa, sugar, and salt in a medium bowl. In second bowl,


mix butter, oil, egg, and vanilla. Mix wet mixture into dry. Chill 15 minutes. 2. Grease mini-muffin cups with cooking spray or oil. Form dough into walnut-size balls; place one in each cup. Gently push dough along bottom and sides of each


cup. Chill 15 minutes. 3. Preheat oven to 375°. Bake crusts 12–15 minutes. Cool completely before


removing. 4. Make filling: Cream together peanut butter and cream cheese. Mix in sugar and vanilla. Whip cream to soft peaks; fold one-fourth into peanut-butter mixture.


Gradually fold in remaining whipped cream. 5. Make glaze: Melt chocolate gently in microwave, 15–30 seconds at a time,


stirring after each interval. Mix in oil. 6. Spoon about 1 teaspoon peanut-butter filling into each crust; smooth tops. Spoon glaze onto tops. Sprinkle with peanuts, if using. Serve, or refrigerate for a


firmer texture; remove 5–10 minutes before serving. PER SERVING: 143 cal, 11g fat (5g mono, 2g poly, 4g sat), 16mg chol, 3g protein, 9g carb, 1g fiber, 33mg sodium


➻ –Adrienne Lee 28 deliciousliving.com | december 2013


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