These tarts start with a cinnamon accented peanut crust as the base for a smooth peanut butter mousse flavoured with the signature tastes of the snickerdoodle cookie.
Mix peanuts, sugar, butter and ½ teaspoon of the cinnamon in medium bowl. Remove ¼ cup and spread on small baking sheet. Divide remaining peanut mixture among 4 (10cm) tart pans with removable bottoms. Press firmly onto bottom and up sides of each tart pan.
Bake tart crusts and peanut mixture together in preheated 175ºC oven for 8 minutes. Cool on wire racks.
Meanwhile, microwave chocolate milk in medium microwavable bowl on HIGH for 45 seconds. Add chocolate; stir until chocolate is completely melted and mixture is smooth. Set aside.
Beat peanut butter, sweetened condensed milk, vanilla and remaining ½ teaspoon cinnamon in large bowl with electric mixture on medium speed until smooth. Add heavy cream; beat until soft peaks form. Spread in prepared tarts crusts. Spread chocolate mixture over top.
Refrigerate for at least 1 hour or until ready to serve. Cut each tart in half. Sprinkle with toasted peanut crumble. Serve immediately.
To crush peanuts: Place peanuts in large re-sealable plastic bag.
Pound with a rolling pin, mallet or heavy skillet until lightly crushed.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe is from the Flavour Forecast 2015. Visit www.mccormick.com.au to explore all eight Flavour Forecast 2015 trends.
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