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White Chocolate Peanut Butter Mousse Tart

Peanut Butter Mousse Tarts

These peanut butter mousse tarts are lined with white chocolate bottoms and filled with sliced bananas and creamy peanut butter mousse. 
Prep Time: 25 mins
Cook Time: 15 mins
Chill Time: 40 mins
Total Time: 1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: peanut butter tart, peanut butter mousse, banana peanut butter dessert
Servings: 6 mini tarts
Author: Maryanne Cabrera

Ingredients

Crust:

  • ½ cup (110 g) unsalted butter, softened
  • ¼ cup (50 g) granulated sugar
  • ¼ teaspoon kosher salt, or fine sea salt
  • ½ teaspoon pure vanilla extract
  • 1 large egg yolk
  • 1 ½ cup (190 g) cake flour, unsifted

Peanut Butter Mousse:

  • 1 cup heavy cream, very cold
  • ¼ cup smooth peanut butter*
  • cup confectioners sugar
  • generous pinch kosher salt*, to taste

Additional Components:

  • white chocolate
  • thinly sliced bananas, as needed

Instructions

Crust:

  • In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, sugar, salt, and vanilla on medium speed. Mix until smooth. Scrape down the sides of the bowl as needed to ensure thorough mixing. Add the yolk and continue to mix on medium speed until incorporated. Add all the flour and mix on low speed until the dough is crumbly, about 30-45 seconds.
  • Dump mixture onto a clean work surface and press contents together until it forms a cohesive dough. Press dough into a rectangle about ½-inch thick. Wrap tightly in plastic wrap and let chill in the fridge for at least 30 minutes up to overnight.
  • Preheat oven to 400 F. Place chilled dough on a lightly floured work surface. Divide dough into 6 parts. Working with once piece at a time, roll dough out into an even layer about ¼-inch thick and about ½-inch larger than the 5-inch tart pan.
  • Gently lift dough and position it over the tart pan. Using your fingertips, gently press dough against the sides and bottom of the pan. Use a knife or mini offset spatula to trim the overhang over the edge of the pan. Repeat with remaining pieces. If the dough happens to tear, simply repair the tear by pressing additional dough into the hole.
  • Use a fork to dock holes on the bottom of the dough. Bake tart shells in preheated oven for 15-20 minutes until the dough is golden brown throughout. Let the crust cool in pan for 5 minutes before unmolding. Allow crusts to cool to room temperature on wire rack.

Peanut Butter Mousse:

  • Place chilled cream in a chilled bowl. Whip to medium peaks. Add peanut butter, confectioners sugar, and salt. Continue to whip to almost stiff peaks.

White Chocolate:

  • Gently melt white chocolate over a bain-marie (double boiler). Alternatively, microwave white chocolate at half power for 10-15 second intervals until melted and smooth. 

Assembly:

  • Spread a thin layer of melted white chocolate in each cooled tart shell. Let sit at room temperature for a couple minutes until chocolate sets. Or place in the refrigerator for 5 minutes to speed up the process.
  • Arrange sliced bananas over chocolate shell. Spoon peanut butter mousse on top and gently spread into even layer to cover the bananas.
  • Drizzle melted white chocolate over peanut butter mousse. Serve immediately, or keep tarts chilled until ready to serve.

Notes

Ingredients Notes:
  • I used smooth peanut butter from Trader Joe's. It's simply made with two ingredients: peanuts and salt. It's the kind of peanut butter you have to stir before using.
  • If you use sweetened peanut butter, reduce the amount of confectioners' sugar to taste. 
  • Reduce amount of salt in mousse if your peanut butter is salty.
  • White chocolate chips or chopped white chocolate will work. You can also use Ghirardelli white melting wafers or Wilton candy melts. 
  • If you don't like white chocolate, milk chocolate or dark chocolate can also be used in it's place.