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)
- 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.
- 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.
- 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!
- 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.
- 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.
- Next, add in the peanut butter and mix just until combined.
- 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.
- Once the sugar is incorporate, add in the salt and cream and whip until light and fluffy.
- 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!
- With the ganache cool to the touch but still pourable, take about 1 tsp and spoon it into each phyllo tart shell. Be careful as they are delicate.
- 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.
- Add the coated tarts to the fridge to let the ganache set and cool.
- 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.
- Top with chopped peanuts or chocolate curls if desired.
- 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
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!
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!
- 1 cup creamy peanut butter
- 8 ounces full-fat cream cheese, softened
- 1 cup confectioners’ sugar
- 1 cup heavy cream
- Pinch of salt
- 1/2 cup heavy cream
- 3/4 cup chopped chocolate (I like 60% dark and 40% milk)
- 2–3 packages Phyllo Dough Tart Shells
- Chopped, roasted peanuts
- Chocolate shavings
Make the Ganache
- In a glass bowl of a double boiler, heat the cream until bubbles form along the edges. Remove the bowl from the double boiler, add in the chocolate and allow to rest undisturbed for 5 minutes. After 5 minutes, slowly start to whisk the chocolate and cream together until it is smooth and creamy. Set aside to cool slightly. *If you want you can also use the microwave and heat the cream in 30 second intervals until it’s slightly bubbling along the edges. You can completely avoid the stove!
Make the Mousse Filling
- In a bowl of a stand mixer fitted with the whisk attachment, add the heavy cream and whip until soft peaks start to form. In the bowl of a stand mixer fitted with the paddle attachment (or you can use the hand mixer), whip the cream cheese until light and fluffy. Add in the peanut butter and blend just until combined.
- Next, add in the confectioners’ sugar and slowly turn the mixer on until combined stopping to scrape the sides down periodically. With the mixer running on low, slowly pour in the salt and the cream. Beat for 3 minutes or until the mixture is light and fluffy. Transfer to a piping bag fitted with a star tip or just a plastic baggie where you snip the tip off when you’re ready to fill the tarts.
Assembling the Tarts
- To each tart add 1 tsp of slightly cooled ganache gently coating the insides. Place the tart shells on a plate or baking pan and put in the fridge for 5-10 minutes or just until the ganache is set.
- Next, pipe in the peanut butter mousse and garnish with chopped peanuts or chocolate shells.
- Serve immediately or store in an air tight container for up to 2 days in the fridge
* You should end up with extra ganache. That is NOT a bad thing 🙂 Make Truffles or use it in another dessert
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