Banana Peanut Butter Cream Tart Food

BANANA-PEANUT BUTTER CREAM TART

Steps:

• Heat oven to 450°F. Unroll pie crust; place in ungreased 9- or 9 1/2-inch tart pan with removable bottom. Press crust firmly against bottom and side of pan; fold excess crust over and gently press into side of pan to make double thickness. Prick bottom of crust with fork several times. Bake 9 to 11 minutes or until golden brown. Cool completely, about 25 minutes.
• In medium bowl, beat butter, cream cheese, peanut butter and vanilla with electric mixer on medium speed until well blended. Gradually add powdered sugar, beating until smooth and creamy. Spread peanut butter filling in tart shell, building up side 1 inch and leaving shallow indentation in center of filling. Fill indentation with bananas; gently press into filling.
• In small bowl, beat whipping cream on high speed until soft peaks form (do not overbeat). Spread whipped cream over filling and bananas. Sprinkle peanuts around edge of tart. Refrigerate 1 hour or until chilled. Store covered in refrigerator.

PEANUT BUTTER BANANA TART

Steps:

• Preheat oven to 325 degrees.
• Mix the graham cracker crumbs and melted butter together.
• Press into a 9 x 1 1/8" round tart pan that has been lightly sprayed with non-stick cooking spray.
• Place tart pan on cookie sheet and bake crust for 6 to 8 minutes.
• Cool completely.
• Prepare the pudding with milk and cook according to package directions.
• Remove from heat and allow the pudding to set up slightly, about 10 minutes.
• Stir peanut butter into cooled pudding then pour into prepared crust.
• Place a sheet of plastic wrap over the top to prevent a film from forming and chill for several hours or overnight.
• When ready to serve, slice bananas and dip into orange juice to prevent browning).
• Arrange sliced bananas on top of tart and drizzle with melted chocolate.
• Serve and sit back and watch your guests enjoy.

PEANUT BUTTER CREAM TART

Steps:

• For crust:
• Preheat oven to 325°F. Butter 9-inch-diameter tart pan with removable bottom. Mix cookie crumbs and butter in medium bowl until moist clumps form. Press mixture onto bottom and up sides of prepared tart pan. Bake until set, about 10 minutes. Cool completely.
• For filling:
• Using electric mixer, beat cream cheese and peanut butter in large bowl until smooth. Using clean dry beaters, beat cream, powdered sugar, and vanilla to soft peaks in another large bowl. Whisk half of whipped cream mixture into peanut butter mixture. Fold in remaining whipped cream mixture. Transfer 3 tablespoons filling to small bowl and reserve. Spread remaining filling in crust.
• Melt chocolate in top of double boiler set over simmering water. Whisk in reserved 3 tablespoons filling. Immediately transfer chocolate mixture to pastry bag fitted with 1/8-inch plain tip. Pipe chocolate mixture in spiral atop filling. Using small sharp knife, begin at center and draw tip of knife toward edge of tart. Move knife over 2 inches; begin at edge and draw tip of knife toward center. Repeat to form web pattern. Chill until cold. (Can be made 2 days ahead. Keep chilled.) Cut tart into wedges and serve cold.

PEANUT BUTTER TART

Steps:

• Preheat oven to 375 degrees F.
• In a medium bowl, cream together the brown sugar, sugar and butter. Stir in the peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stir into the peanut butter mixture.
• Shape into 1 inch balls and press them into the cups of mini muffin pan.
• Bake for 12 minutes in the preheated oven. As soon as the cookies come out of the oven, press a mini chocolate covered peanut butter cup down into the center of each cookie, be sure to leave the cup a little indented.
• It is important that you let the cookies to cool completely before removing from their pans or they may break apart.

PEANUT BUTTER CREAM TART

Steps:

• For Crust: Preheat oven to 325 degrees.
• Butter a 9 inch diameter tart pan with removeable bottom.
• Mix cookie crumbs and butter in medium bowl until moist clumps form.
• Press mixture onto bottom and up sides of prepared tart pan.
• Bake until set, about 10 minutes.
• Cool completely.
• For Filling: Using an electric mixer, beat cream cheese and peanut butter in a large bowl until smooth.
• Using clean dry beaters, beat cream, powdered sugar and vanilla to soft peaks in another large bowl.
• Whisk half of the whipped cream into peanut butter.
• Fold in remaining whipped cream.
• Transfer 3 tablespoons filling to a small bowl and reserve.
• Spread remaining filling in crust.
• Melt chocolate in top of double boiler.
• Whisk in reserved 3 tablespoons filling.
• Immediately transfer chocolate mixture to a pastry bag fitted with a 1/8 inch tip.
• Pipe chocolate mixture in a spiral atop filling.
• Using a small, sharp knife, begin at center of tart and draw tip of knife toward the edge of tart.
• Move knife over 2 inches; begin at edge of tart and draw knife toward center.
• Repeat to form a web pattern.
• Chill until cold.
• Can be made 2 days ahead.
• Keep chilled.