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Peanut Butter and Jelly Mini-Tarts
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Ingredients:
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1 pkg Tenderflake Mini-Tart Shells
4 oz (112g) cream cheese, softened
½ cup (125ml) smooth peanut butter
3 tbsp (50ml) unsalted butter, softened
3 tbsp (50ml) packed light brown sugar
1 cup (250ml) whipping cream
1 tsp (5ml) vanilla
¾ cup (150ml) grape jelly or jam
Chocolate shavings to garnish
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Method:
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Prepare Tenderflake Mini-Tart Shells as per package directions. Using oven mitts, remove from oven, set aside to cool.
In a medium bowl, using a hand mixer, beat together cream cheese, peanut butter and butter until smooth, approx 1 minute. Add brown sugar and mix well.
In a separate bowl, whip cream with vanilla. Fold into peanut butter mixture.
Spread grape jelly or jam in the bottom of cooked and cooled Mini-Tart shells. Spread the peanut butter mixture on top.
Cover and chill until ready to serve.
Sprinkle Mini-Tarts with chocolate shavings before serving.
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