Saturday, August 21, 2010

Snickers Mini Tarts

These look like more work than they actually are. They come together quickly are a cute little treat. Overall they don't really taste like a snickers (still really good, though!). I think the peanut butter in the filling threw it off for me. The center is creamy and tastes almost like a cheesecake in a pie crust with snickers on it. You could also easily swap out the snickers for another candy bar, like twix. I didn't have any milk chocolate chips for the ganache so I melted Hershey Kisses I had instead. The bottom of a cup works well for cutting the dough into circles. Be sure to press the dough against the walls and bottom of the muffin cups so air doesn't get under and create a big air pocket. So speaking of Hershey, kind of... a couple years ago I discovered online the Scharffen Berger factory in Berkeley and wanted to go take a tour. Of course I never got around to it. Then just a couple of weeks ago I remembered and decided to look into it again and actually go. Only to discover it's been closed down! Hershey bought the factory a few years back and in 2009 announced it's closure. Also, another chocolate company I wanted to check out, Charles Chocolates, which was also in Berkeley, recently closed down as well! They moved their factory to SF but due to the small space they don't do tours. I was just a little bummed about that.. On to the recipe!
Snickers Mini Tarts
recipe girl

CRUST:15 ounce box refrigerated pie crusts, softened as directed on box


2½ regular-sized Snicker’s Bars

4 ounces cream cheese, softened

2 Tbs + 2 tsp. granulated sugar

1 large egg

2 Tbs sour cream

2 Tbs creamy peanut butter


2 Tbs whipping cream

½ cup milk chocolate chips

1. Preheat oven to 450°F. Unroll pie crusts on work surface. With rolling pin, roll each crust lightly into 12-inch round. With 3-inch round cutter, cut 24 rounds from crusts, re-rolling scraps as necessary. Press 1 pie crust round in bottom and up side in each of 24 ungreased mini muffin cups, so edges of crusts extend slightly above sides of cups. Bake 5 to 7 minutes or until very light golden brown; cool. Reduce oven temperature to 325 degrees.
2. Cut candy bars in half lengthwise; cut into 1/8-inch pieces; chop coarsely. Place candy bar pieces in bottoms of cooled crust-lined cups, reserving some for garnish.
3. In small bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Beat in egg until well balanced. Add sour cream and peanut butter, beating until mixture is smooth. Spoon 2 teaspoons cream cheese mixture over candy bar pieces in each tart. Bake at 325°F. for 15 to 20 minutes or until center is set. Cool completely (about 30 minutes).
4. In pyrex measuring cup, place whipping cream. Heat in microwave until bubbling. Remove and stir in chocolate chips until melted and smooth. If necessary, return to microwave for 30 seconds until hot enough to melt. DON’T OVERHEAT.
5. Place a dollop of chocolate ganache on top of each tart. Garnish with pieces of Snicker’s Bar. Refrigerate 2 to 3 hours before serving. Keep any unused tarts refrigerated.
Servings: 24

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