Peanut Butter Mousse Tarts

Crispy Phyllo Dough tarts coated in a luscious chocolate ganache and filled with light & fluffy peanut butter whipped mousse

*disclosure, I was gifted the Graham Cracker flavored Athens Phyllo Shells to taste test.

With Mother’s Day right around the corner, I thought it only right to share this amazing NO BAKE dessert that anyone can whip up. If Mom is a huge peanut butter lover, then she will lose it if you make this for her!

And who knows, this just may be the thing for her to say that you truly are her favorite.

The dessert ANYONE can make!

This is one of those desserts that doesn’t require you to turn on the oven or even the stove!

You only need a handful of ingredients that most have on hand (though you may have to venture to your store to the get the phyllo shells) but that’s it!

Just think about the huge smile Mom would have Sunday morning when you presented her with a plate of luscious, light and airy, mousse peanut butter tarts… JUST FOR HER!

Seriously, they are HERS which means if you want some then you make your own. Mom’s share enough, let her have her own treat.

 

Ingredients Needed For This Mousse Treat

As I said, most of the ingredients are pretty standard and stuff you have one hand.  The tarts you may have to venture out to get from the market. Hey, while you’re there maybe pick her up some flowers or pick out a movie that you know she’d love.

From the Pantry

• Athens Phyllo Shells (regular, chocolate flavor or graham cracker flavor)
• Creamy Peanut Butter
• Confectioners’ Sugar
• Chocolate Bars (or chips work as well provided they are a good quality version)

From the Fridge

• Heavy Cream
• Cream Cheese (make sure it’s very soft when you go to make the recipe)

Optional Items

• Chopped roasted peanut
• Shaved chocolate curls
• Toasted Pistachios

Let’s Make Ganache

Ganache is nothing more than heavy cream and chopped chocolate. You can use chopped chocolate blocks or really good chocolate chips.

1. To make it simply heat the cream over a double boiler until it starts to bubble around the edges. Do not boil it. If you don’t want to do that, you can microwave the cream for 30 seconds to start then 10-15 second increments after that.
2. Once the cream is heated through, add the chocolate and, this is important, LET IT SIT. You do not want to stir it. Let it sit for 5 minutes before you whisk … slowly!
3. Slowly whisk together the chocolate and cream until it’s smooth and silky. Now, set it off to the side and let it cool until it’s cooled but still slightly pourable.

This recipe has you making extra ganache as it’s difficult to break it down to even a small amount. Extra ganache is NOT a bad thing. You can whip it to make a frosting, turn it into chocolate truffles , use it as a filling or add it to ice cream. My favorite… a spoon!

Make the Peanut Butter Mousse

To make this you can use either a stand mixer fitted with the paddle attachment or a hand mixer. Honestly, either work. You can whisk by hand but I only recommend that if you want an upper arm workout.

1. Whip the softened cream cheese until light and fluffy. I let mine sit out on the counter for a few hours. Now if it’s super warm in your kitchen it may soften quicker so watch.
2. Next, add in the peanut butter and mix just until combined.
3. Turn the mixer off, add the confectioners’ sugar and turn the mixer back on SLOWLY! Trust me, you don’t want a sugar cloud puff in your kitchen.
4. Once the sugar is incorporate, add in the salt and cream and whip until light and fluffy.
5. Put into a piping back set aside. If not using right away, put in an airtight container in the fridge.

Assembling the Peanut Butter Tarts

This is the fun part though full disclosure, it can get a tad messy with the ganache.

But then again, is having chocolate ganache on your fingers a bad thing?

I didn’t think so either!

1. With the ganache cool to the touch but still pourable, take about 1 teaspoon and spoon it into each phyllo tart shell. Be careful as they are delicate.
2. If you need to, add it to the bottom and swirl the shell around in your hand allow the ganache to run up the sides and around the bottom. If you need a tad more, add a little.
3. Add the coated tarts to the fridge to let the ganache set and cool.

4. Next, pipe some of the peanut butter mousse into a shell. I used a star tip to give me the pretty swirls but you can just put the mousse into a plastic baggie, cut the tip off and pipe some in.
5. Top with chopped peanuts or chocolate curls if desired.

  

6. If not serving immediately, put the filled tarts into an airtight container and store them in the fridge.

That’s it guys, they are THAT easy! This is fun for the kids (big and small) to help out with but do one thing when you make these…

Make yourself your OWN plate. Leave Mom’s plate alone.

Make ahead tarts

Assembled

You can make these ahead of time. They’ll stay fresh in the fridge, in an air tight container for up to 2 days. After 2 days I found that the shells weren’t as crunchy but still super yummy!

Non-Assembled

Absolutely but you will have to let the ganache and mousse filling warm up slightly before using it. The mousse may be too thick at first to pipe out but a few minutes out should be all it needs.

The ganache you warm up in 10-15 second increments in the microwave.

Tart Shell Substitutions 

As I mentioned above, Athens Foods does offer 3 flavors. If you can’t find them in the store, you an order them on Amazon.

You can also use a graham cracker pie crust and fill that with the ganache and mousse.

If you wanted to amp up the peanut butter flavor you could even buy crushed peanut butter cookies and use those to make your cookie crust.

Whatever you use, make sure it’s made with love and let Mom know that you appreciate all that she does for you!

   

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