Super Fun Peanut Butter & Jelly Tarts

Making involved recipes is fun, but sometimes easy is just convenient.

Do you love peanut butter and jelly sandwiches? What about if we put peanut butter and jelly in a tart? 

Here’s a super fun idea; let’s fancify our favorite food combo. Check it out!

Gabby from Her Lifeguard is loving the fancy snack idea. It’s a delicious treat to enjoy at the beach. She had to add a couple of ice packs in her travel bag to ensure the tarts stayed cold while sitting in the hot sun.

I wonder if her new sexy lifeguard, Leslie, will approve of this delicious snack idea?

The recipe was fun to throw together. When I created the chocolate tarts, there was one pan I couldn’t fill with chocolate curd. Hubby and I love to eat peanut butter and jelly with chocolate chips for our evening snack. I mentioned adding peanut butter and jelly to the lonely tart pan with the prepared crust. After we chilled it and took the first bite, I knew the fun treat had to be shared here.

This recipe is the perfect afternoon snack option or a delicious treat to enjoy after a workout. It’s packed with protein and has minimal sugar added to the recipe.

This recipe is keto-friendly. There are options though if you’re not interested in it being keto/low carb or gluten-free.

Have fun with the recipe!

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Super Fun Peanut Butter & Jelly Tart

Recipe by Terra Kelly

Prep: 15-25 minutes

Cook: 8-10 minutes

Makes: 12 mini tarts (4 inches in diameter pan 

Ingredients

For Crust

1 ½ cups almond flour

½ cup coconut flour

Note: You can use graham crackers chopped finely

¼ cup Truvia Cane Sugar Blend (or favorite sugar)

¼ cup unsweetened cocoa powder sifted

Pinch of salt

4 Tbsp cold salted butter, cubed

4-5 Tbsp water

For Peanut Butter & Jelly

1 Tbsp Jam or Jelly (Use your favorite flavor)

2-3 Tbsp Natural Peanut Butter (or use your favorite PB)

Directions

For Crust: Preheat oven to 350 degrees Fahrenheit. Butter or spray with cooking spray the sides and bottom of each mini tart pan (you could use a muffin pan).

In a medium bowl, add flour, cocoa powder, sugar, and salt. Mix ingredients together and then add the cubed butter. Next, with your hands or a pastry cutter, break up the butter into the flour until flour is crumbly and butter is broke up into the flour. Then add one tablespoon of water at a time. You don’t want the dough sticky and you don’t want it too dry. Add water until the dough could form into a ball and sticks together.

Add a small handful of dough to each prepared tart pan. You want to press the dough around the edges and bottom to ensure it is sticking to the sides. Make sure the crust is equal on both the bottom and the sides. Remove the excess around the edges. Place your prepared mini tart pans on a sheet pan and bake the crust for 8-10 minutes, depending on your oven. The crust will look cooked and a light golden brown appearance. Let it cool.

For Peanut Butter and Jelly Filling: Add the jelly to the bottom of the cooked crust and spread it evenly around the bottom of the crust. Then add the peanut butter over the jelly and spread it around evenly. Fill the peanut butter all the way to the top of the tart.

Freeze the tarts for about 30 minutes and enjoy.

This recipe is very easy to make and could be the perfect snack or dessert. The way I made the recipe, it is also keto-friendly.

Note: Natural peanut is not firm in the jar and will spread easily when added to the tarts. You can use any peanut butter you want, but I discovered natural works better for this recipe. You can refrigerate or freeze the tarts to let them set so they are easier to eat. If the tarts are room temperature, they will easily break in your hands. We discovered it is better to eat them with a fork.