Recipe Peanut Butter Cup Tart

[momofthegoons]

I think I would infuse the chocolate topping as well.... And I would lower the oven temp to 325℉. You could also make these individual tarts by using a cupcake tin for better portion control.

PEANUT BUTTER CUP TART WITH CANNABUTTER​

Prep Time: 45 minutes
Cook Time: 15 minutes
Cooling Time: 5 hours
Course: Dessert
Keyword: (Cannabutter), Peanutbutter, Tart

Cost: 25 +/-

Equipment​

• 9 inch pie dish
• Mixing Bowls
• Measuring cups
• Measuring spoons

Ingredients​

Graham Crust​

• 1 1/3 cup graham cracker crumbs
• 1/4 cup cannabutter unsalted, melted
• 2 tbsp granulated sugar

Filling​

• 6 tbsp cannabutter unsalted, softened NOT melted
• 1 cup confectioners sugar
• 1 tsp vanilla extract
• 1/8 tsp salt
• 1 1/4 cup peanut butter creamy

Topping​

• 6 oz chocolate
• 3 tbsp peanut butter

Instructions​

• Preheat oven to 350°F
  
  Stir the graham cracker crust ingredients together. Pour into a 9 inch pie/tart pan and pack in very tightly. Bake for 13-15 minutes or until very lightly browned around the edges. Remove from the oven and allow to cool for 15 minutes before adding the filling..
• Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened cannabutter on medium-high speed until completely smooth and creamy, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and salt and beat until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl as needed. Add the peanut butter and beat until smooth and combined.
• Spread filling evenly into tart crust. Set aside as you prepare the topping.
• Using the microwave, melt the chocolate and peanut butter together until smooth. If using the microwave, stop and stir every 15 seconds until melted. Pour and spread over filling.
• Chill in the refrigerator, uncovered, for 4-6 hours (or up to 2 days) before slicing. If chilling for longer than 6 hours, cover it.