This peanut butter fudge tart recipe is a nice change to a regular tart and has the flavors of peanut butter, chocolate and always a favorite, whipping cream.
Preheat oven to 350F.
Grease 12 - 2 inch tart shells with oil.
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.
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.
In a small pot melt together sugar, cocoa powder, chocolate chips, butter and milk on low heat. Stir until smooth.
Remove from heat and add in flour and egg and mix till its well incorporated.
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.
Put your mixing bowl and beaters into the freezer for 15 minutes.
Pour the heavy cream into the chilled mixing bowl and beat for a minute.
Add the sugar and vanilla and continue beating until you have reached the perfect consistency.
Pipe whipped cream on top of each cooled tart and garnish with some chocolate chips. Serve.