Mini Buckeye Tarts

Mini Buckeye Tarts | The Blonde Buckeye

This is a good one you guys – if you like peanut butter & chocolate, of course.

Let me tell you, these little tarts are not only so cute, they can literally not be trusted around this pregnant lady. Luckily I gave most of them away so I didn’t have to look at them anymore, taunting me from the kitchen.

Mini Buckeye Tarts | The Blonde Buckeye

The basic ingredients are like traditional buckeyes (like these, minus the pretzels & pops), but in a cookie-tart form. The shell is a soft, chocolate ‘sugar cookie’, almost brownie-like. Then they’re filled with that dreamy buckeye peanut butter filling, but with a more airy and whipped texture. Last, drizzled with chocolate. They’re pretty rich, but I don’t think I have that “it’s too rich” trigger. I just wasn’t born with it. I actually think these are lighter than traditional buckeyes though, just don’t ask me to choose between them…

Mini Buckeye Tarts | The Blonde BuckeyeMini Buckeye Tarts | The Blonde BuckeyeMini Buckeye Tarts | The Blonde Buckeye

Mini Buckeye Tarts
 
Makes 24 tarts (depending on molds)
Author:
Ingredients
  • CHOCOLATE SHELLS:
  • 3 cups All-purpose Flour
  • ¾ teaspoon Kosher Salt
  • 1 cup Unsalted Butter, room temperature
  • 1½ cups Granulated Sugar
  • 2 Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • ⅔ cups Unsweetened Cocoa
  • PEANUT BUTTER FILLING:
  • 1½ cups Creamy Peanut Butter (like Skippy or JIF, no all-natural)
  • 4 Tablespoons Unsalted Butter, room temperature
  • Pinch of Kosher Salt
  • 1½ cups Powdered Sugar
  • About ½ cup good-quality Melting Chocolate (semi-sweet or dark)
Instructions
  1. CHOCOLATE SHELLS:
  2. In medium-sized bowl, whisk together the flour and salt, then set it aside.
  3. In an electric stand mixer bowl, fitted with the paddle attachment (or by hand), cream the butter, sugar, eggs, vanilla, and cocoa until blended. Gradually add in the flour mixture until just blended. Tightly cover dough or wrap it in plastic wrap, then chill for at least 2 hours, up to overnight. (I divided the dough in half and wrapped each section in plastic wrap. This helps when divided the chilled dough).
  4. Once dough is chilled, preheat oven to 350 degrees F and spray two, 12-well tart or muffin pans with nonstick spray.
  5. Remove dough from plastic wrap & place it on a large cutting board. Cut the dough into 24 even pieces (this optional, but it helps make the tarts all the same size). Or if you wrap 2 sections, divide each of those into 12 pieces (roughly 1½-2 Tablespoons).
  6. Take one of the pieces & line the bottom of a well in the pan. Using your fingers, spread the dough out evenly so it covers the sides & bottom of the well, leaving a hollow pocket in the middle (like a bowl). Use this method to fill the rest of the tart shells. Use a fork to prick the bottom of each tart shell dough (to release air so they don't puff up too much).
  7. Bake them for about 12 minutes (or until the middles don't look 'wet' and are just set). Once they're done, transfer them to a wire rack & allow them to cool for just a few minutes. While they're still warm, gently press back down the middles a bit to re-form the bowl shape (I used the edge of a mini square cookie cutter).
  8. Completely cool on the wire rack until room temperature before removing them from the pan.
  9. PEANUT BUTTER FILLING:
  10. In an electric stand mixer bowl, fitted with the paddle attachment (or by hand), cream the peanut butter and butter together until smooth and fluffy. Slowly incorporate the powdered sugar, about a ½ cup at a time until all mixed. Continue to beat at medium speed for another 2-3 minutes. You want a light, fluffy texture, so whip some air into it.
  11. Transfer peanut butter filling to a piping bag and fill up each tart shell.
  12. Melt the chocolate, either in the top of a double boiler or in the microwave, until a smooth pour-able consistency. If you do this in the microwave, make sure and only heat for 30 seconds at a time (at 60% powder) and stir between additional 30 second intervals.
  13. Drizzle the melted chocolate on top of each tart (i just filled a zip lock back and cut a tiny hole in the corner).
Notes
*Store in an airtight container at room temperature for up to 5 days
*Chocolate Shells adapted from Smitten Kitchen

 

Comments

  1. these are so cute and they look delish!

  2. I would definitely have to give these away too because I would eat all of them!! They are so cute and look so good! I am a chocolate peanut butter freak!!

Trackbacks

  1. […] out Emily’s recipe for the instructions. Here are the measurement […]

Speak Your Mind

*