Chocolate Peanut Butter Ganache Tarts

Elegance doesn’t have to cost you time or money. You only need four ingredients to whip up these dainty desserts.

  • Prep and baking time: 15 minutes
  • Standing time: 20 minutes
  • Makes: 18 mini tarts



18 frozen mini tart shells
⅓ cup (75 mL) whipping cream
2 tbsp (30 mL) smooth peanut butter
5 oz (150 g) bittersweet or milk chocolate, finely chopped


Coarsely chopped peanuts, grated chocolate and flaked salt (optional)


Preheat oven to 375⁰F (190⁰C). Thaw tart shells according to package directions before baking. Prick base of tart shells. Place on a baking sheet and bake 10 to 12 minutes. Cool completely.

In a small pot, heat cream with peanut butter, stirring occasionally, just until peanut butter is melted and small bubbles form around edges of pan. Remove from heat. Pour over chocolate in a medium bowl. Let stand about 1 minute, then stir to completely melt.

Remove cooled baked tart shells from foil tins. Spoon chocolate mixture into tart shells and let stand until set, about 20 minutes. Sprinkle with peanuts, chocolate and salt, if using. Tarts will store well in the fridge for a couple days, and will also freeze well.

 To make tart shells look more homemade, thaw for 5 minutes, then use a small sharp knife to scrape off the crimped edges of the pastry.


Per serving (1 tart): 140 calories, 10 g fat (4.5 g saturated fat, 0 g trans fat), 10 mg cholesterol, 50 mg sodium, 10 g carbohydrate, 2 g fibre, 3 g sugars, 2 g protein