Peanut Butter Fudge Tarts

Ingredients

Crust

• 1/4 cup peanut butter
• 3 Tablespoons packed brown sugar
• 2 Tablespoons butter, cold & cut into small pieces
• 1 1/2 Tablespoons light corn syrup
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 3 Tablespoons cold water

Filling

• 2/3 cup dark brown sugar
• 2 Tablespoons cocoa powder
• 2 Tablespoons chocolate chips
• 1 Tablespoon butter
• 3 Tablespoons milk
• 2 Tablespoons all purpose flour
• 1 large egg
• Whipped Cream
• 1 cup heavy cream
• 1 Tablespoon granulated sugar
• 1/2 teaspoon pure vanilla extract
• Chocolate chips
• Makes 12 - 2 inch tarts

Directions

Crust

1. Preheat oven to 350F.
2. Grease 12 - 2 inch tart shells with oil.
3. Beat together peanut butter, sugar, butter and corn syrup until smooth. Add flour, salt and water and mix till its just combined and has formed a dough.
4. Roll out dough on a lightly floured surface and cut out 3 inch circles, line your prepared tart tins with the dough cutting off excess. Set aside.

Filling

1. In a small pot melt together sugar, cocoa powder, chocolate chips, butter and milk on low heat. Stir until smooth.
2. Remove from heat and add in flour and egg and mix till its well incorporated.
3. Pour batter into prepared tart shells and bake for 12 - 15 minutes, or until crust is a golden brown. Let cool on a wire rack, once cool enough to touch remove tarts from tart tins and let cool completely on a wire rack.
4. Whipped Cream
5. Put your mixing bowl and beaters into the freezer for 15 minutes.
6. Pour the heavy cream into the chilled mixing bowl and beat for a minute.
7. Add the sugar and vanilla and continue beating until you have reached the perfect consistency.
8. Keep refrigerated.

Assembly

1. Pipe whipped cream on top of each cooled tart and garnish with some chocolate chips. Serve.