Peanut Butter Buckeye Chocolate Mini Tarts

Peanut Butter Buckeye Chocolate Mini Tarts from Gluten Free Canteen

Though homemade buckeye filling is not as infinite as chocolate in its uses, it is still a mighty handy confection to keep on hand. It lasts for weeks refrigerated and at a moment’s notice something like these peanut butter buckeye chocolate tarts can be yours.

Got a special dinner coming up or some occasion where an extra nice dessert is needed but there is precious little time to make something? Surprise your guests and serve these. Everyone will think you are a genius.

Make pie crust in advance and keep some in the freezer. Crust dough also keeps for a week if well wrapped and refrigerated. Let the dough soften for about ten minutes at room temperature then roll or press into small tart pans. Bake and cool. While pie crust is quick and easy to make in the food processor, it is handy to make extra and freeze some for future uses like this.  Also, it saves having to clean the food processor multiple times which is a job worse than laundry ( at the bottom of my fun to-do list).

The buckeye filling can also be made in advance (food processor after the pie crust) and kept refrigerated in an airtight container for weeks and weeks.

The chocolate? Bittersweet is best for these because the buckeye filling is plenty sweet, but in a pinch semisweet will do.

Before I start slinging chocolate over the tarts I practice on a cookie sheet or piece of parchment. Dip the fork tines in the chocolate and fling it. Be careful so that it doesn’t drip onto the tart – you want to fling or sling it across the top like you’re launching an Angry Bird at those pesky piggies. Aim and toss. Make sure you fling in the direction of the counter top and not the floor. Just saying.

One more itty bitty detail: when flinging chocolate it is best to not wear a white shirt. Or to sit on a light covered sofa before checking to see where the chocolate was flung, exactly. But the tarts? Totally worth the dry cleaning bill.

 

Peanut Butter Buckeye Chocolate Mini Tarts from Gluten Free Canteen

Peanut Butter Buckeye Chocolate Mini Tarts
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Ingredients
Tart Crusts
  • 300 grams Canteen flour blend (2⅓ cups)
  • 1 tablespoon granulated sugar
  • ½ teaspoon kosher salt
  • 150 grams unsalted butter, cold and cubed (10 tablespoons)
  • 42 grams Spectrum shortening (3 tablespoons)
  • 60-70 grams cold water (1/4 cup)
Chocolate
  • 340 grams bittersweet chocolate chips, melted (2 cups)
Buckeye Filling
  • 330 grams powdered sugar, sifted (3 cups)
  • 375 grams Skippy Natural Peanut Butter (1 ½ cups)
  • 115 grams unsalted butter, room temperature (8 tablespoons or ½ cup))
  • ½ teaspoon kosher salt
  • ½ teaspoon vanilla
Instructions
Tart Crusts
  1. Preheat the oven to 350°F. Pulse the flour, sugar, and salt together in a food processor or whisk together in a large bowl. Add the cubed butter and shortening and pulse until large coarse crumbs form or mix with a fork until the butter and shortening are blended into the flour and it forms coarse uneven crumbs. Add the water slowly, a little at a time and pulse until the dough comes together in a ragged ball – adding only the water necessary to make that happen. If using a bowl, stir in the water a little at a time with a fork until the mixture comes away from the sides of the bowl in a smeary ragged ball. Turn out onto plastic wrap and knead just until all the dough is together. Divide in half, flatten, wrap in plastic and refrigerate for at least an hour or until thoroughly chilled. Divide dough into eight pieces. Roll chilled dough between sheets of parchment or plastic wrap and fit into eight 4-inch or 5-inch tart pans. Place on a baking sheet and bake 18-20 minutes or until they are golden brown. Cool to room temperature.
Chocolate
  1. Melt ⅔ of the chocolate chips in a double boiler over low heat until smooth and no lumps remain. Cool slightly. Brush each tart with 1 to 2 tablespoons of chocolate and refrigerate tarts for 10-15 minutes to let the chocolate harden. When the tarts are ready for the final chocolate drizzle (fork flinging) melt remaining chocolate following the earlier directions. Using the tines of a fork dipped in the melted chocolate, fling it across each finished tart in a decorative design. Cool.
Buckeye Filling
  1. In a food process blend together powdered sugar, peanut butter, butter, salt and vanilla until smooth and fully blended. Scoop ( ¼ cup) into each tart. Using a wet offset spatula or the back of a spoon (wet) press the filling to fit until it comes up the sides but leaves a rim of chocolate showing. Follow chocolate drizzle directions above. Refrigerate until 30 minutes before serving time. Serve slightly chilled, but almost at room temperature.

Peanut Butter Buckeye Chocolate Mini Tarts from Gluten Free Canteen