Peanut Butter and Goat Cheese Tartlets
Peanut Butter and Goat Cheese Tartlets
- Level: Easy
- Yield: 12 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 329
- Total Fat
- 22
- Saturated Fat
- 12
- Carbohydrates
- 26
- Dietary Fiber
- 1
- Sugar
- 16
- Protein
- 8
- Cholesterol
- 75
- Sodium
- 167
- Total: 2 hr 35 min
- Prep: 25 min
- Inactive: 1 hr 30 min
- Cook: 40 min
- Level: Easy
- Yield: 12 cakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 329
- Total Fat
- 22
- Saturated Fat
- 12
- Carbohydrates
- 26
- Dietary Fiber
- 1
- Sugar
- 16
- Protein
- 8
- Cholesterol
- 75
- Sodium
- 167
- Total: 2 hr 35 min
- Prep: 25 min
- Inactive: 1 hr 30 min
- Cook: 40 min
Ingredients
Roasted Peanut Crumble Crust:
1 cup all-purpose flour
1/2 cup cold butter, cubed
1/2 cup roasted peanuts, roughly chopped
1/2 cup pulverized raw sugar
Pinch sea salt
Goat Cheese Filling:
1 cup cream cheese, whipped, room temperature
1 cup creamy mild goat cheese
1/2 cup fine raw sugar
1 teaspoon vanilla extract
2 eggs, separated
Caramelized bananas, for serving
Chocolate hazelnut spread, for serving
Strawberry jam, for serving
Directions
Special equipment:
12 mini tart molds- For the roasted peanut crumble crust: Position the rack in the middle of the oven and preheat to 350 degrees F. Mix the flour, butter, peanuts, sugar and salt in a food processor until crumbly. Press the mixture 1/3-inch-thick into 12 mini tart molds. Bake the tarts on deep baking sheets until golden, 15 to 20 minutes. Let cool.
- For the goat cheese filling and assembly: Turn the oven temperature down to 325 degrees F. Combine the cream cheese, goat cheese, 1/4 cup of the sugar, the vanilla and egg yolks in a food processor. Mix, scrape the sides, and mix again until smooth. Whip the egg whites with the remaining sugar in a bowl until stiff peaks form. Delicately fold the meringue into the cheese mixture, and then spoon the batter into the cooled mini crusts. Pour hot water into the bottom of the deep baking sheet until it reaches halfway up the sides of the pie molds. Bake 20 minutes, and then remove the molds from the water and let cool. Remove the tarts from the molds and refrigerate 1 hour.
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