Chocolate Peanut Butter Tart

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
120
protein 
4 g
sodium 
65 mg
carbohydrates 
13 g
fat 
6 g
fiber  
1 g
cholesterol 
38 mg
Servings 
6
Ingredients 

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

Instructions 
  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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.