Ingredients
Crust:
- 15 Oreo cookies
- 3 tablespoons unsalted butter, melted
Chocolate layer:
- 6 ounces milk chocolate, chopped
- 1/2 cup heavy cream
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
Peanut Butter Mousse:
- 1 cup peanut butter
- 1 3/4 cups heavy cream, divided
- 1/2 cup powdered sugar
Topping:
- Peanut butter chips
Directions
For the crust:
-
Preheat the oven to 350°F. Lightly spray four 4-inch tart pans with nonstick cooking spray and set the pans on a small rimmed baking sheet.
-
Place the Oreo cookies in a food processor and pulse until finely ground. Add the melted butter and pulse until the cookies are moistened. Divide the mixture between the tart pans, firmly pressing into the bottom and up the sides of the pans. Bake for 5 minutes, or until fragrant and firmed, then let cool completely.
For the chocolate layer:
-
Combine the chocolate, cream, corn syrup, and vanilla in a large glass measuring cup or small microwave-safe bowl. Microwave for 1 1/2 minutes then stir until the chocolate melts into the cream and the mixture becomes smooth and dark in color. Reserve a 1/4 of the chocolate mixture to the refrigerator. Divide the remaining mixture evenly between the cooled crusts, spreading across the bottom of each crust. Place the tarts in the freezer while making the peanut butter mousse.
For the peanut butter mousse:
-
Heat the peanut butter and 3/4 cup of the cream in a microwave-safe bowl in 20-second bursts, stirring between each burst, until the peanut butter melts. Stir in the vanilla and let cool to room temperature.
-
In the bowl of a mixer fitted with the whisk attachment, beat the remaining 1 cup of cream and powdered sugar on high speed until thickened but not yet forming peaks. Gradually fold the cream into the cooled peanut butter mixture until no more streaks remain. Spoon the mousse over the chilled chocolate layer in each tart. Chill the tarts in the refrigerator at least 1 hour.
-
Remove the remaining chocolate mixture from the fridge and stir until loosened in texture. Place the chocolate mixture in a ziptop baggie and snip a small hole in one corner. Drizzle the chocolate over the tarts. Garnish with peanut butter chips. Serve or refrigerate, covered, for up to 2 days.
WOW! These look absolutely fantastic. I love anything with an Oreo cookie crust and the combination of chocolate ganache and peanut butter mousse sounds like a dream come true.
P.S. I have been wanting mini-tart pans for a while. This recipe might be my excuse to buy them!
I can never get enough peanut butter tarts/mousse/pies. And it’s even more exciting when someone who doesn’t normally likes something says they love it!
Your killing me! Peanut butter + chocolate is the best combo there is!
Oh boy! These look absolutely scrumptious!
Oh, these look too good to be true. These would be so dangerous for me to have around!
I am a peanut butter junkie! Just made these and they are gone. Hubby, not a peanut butter fan, devoured them.
These look absolutely divine! That peanut butter mousse filling looks amazing!
My husband would love these since peanut butter is his favorite. I’ll have to make these very soon.
This sounds similar to a pie I made, but I love the mini format! These look so incredible, especially considering PB & chocolate is my all-time favorite combo. Pinned!
No cream cheese! Seems like everything else that’s similar has cream cheese. Not a fan of cream cheese (I won’t even use it when I know I won’t taste it, just on principle), but love peanut butter and chocolate so I’ll definitely be making these.
Can’t wait to make these. Just bought some mini tart pans the other day. One question though: will this recipe be enough to make one large tart?
Thanks!
This looks absolutely delicious! Your boyfriend is very lucky! 😉
Absolutely love peanut butter and chocolate together! These tarts are amazing!
Just wondering if I could use the store bought Oreo cookie crumbs for the crust here? These look amazing and I can’t wait to try them 🙂
Yep! Store bought crumbs or homemade wouldn’t make much of a difference.
I just made these tarts and am waiting for them to chill before the final verdict, but I just want to point out that I used and must now wash my food processor, my stand mixer, three bowls and most of a set each of dry and wet measuring cups just to make four little tarts. I hope they’re good.
The verdict is in. They’re good, and worth the mess I made out of my kitchen. Yum!
Glad to hear it!!
Going to make this…looks yummo!!!
Hi, Do you take the tarts out of the pan while chilled ? I’m afraid they will fall apart. Maybe put in the freezer?
What is the cup equivalent of choc cookie crumbs for the 15 Oreo cookies?
If you use 15 Oreo cookies is that the WHOLE cookie or just the tops and bottoms?
Confused about the vanilla addition to the peanut butter mousse – not listed in the ingredients so no amount is given
Hi I am trying to make the chocolate peanut butter mousse tarts but under the instructions for the peanut butter mousse it says to add vanilla but under the ingredients for peanut butter mousse vanilla isn’t listed how much vanilla do i add for the peanut butter mousse?