Canyon Ranch Blog

Chocolate Peanut Butter Tart

Nutrition Information (per serving)

4 g
65 mg
13 g
6 g
1 g
38 mg

1 tsp cane sugar
½ tsp ground cinnamon
3 sheets phyllo dough
Canola oil spray
¾ cup chocolate pastry cream
1 Tbsp peanut butter
¼ cup roasted peanuts

  1. Preheat oven to 400F.
  2. In a small bowl, mix sugar and ground cinnamon.
  3. Lay out one phyllo sheet on a flat work surface (keep remaining sheets covered with a damp towel to prevent drying out). Cut phyllo sheet in half width-wise to make two equal squares. Lightly mist sheets with canola oil spray (about 2 seconds per sheet) and sprinkle with a pinch of the sugar mixture. Repeat process with remaining sheets.
  4. Arrange squares in lightly oiled muffin tins to form cups. Bake for 5 minutes, or until golden brown. Remove and let cool on a rack.
  5. Combine chocolate pastry cream and peanut butter. Place 2 tablespoons of pastry cream in each phyllo cup. Garnish with roasted peanuts.
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