Simple Peanut Butter Mini Tarts with Rolo Recipe 

These peanut butter mini tarts, which are baked with Tenderflake Mini Tart Shells for flaky and delicious small morsels, are sure to please. They are garnished with whipped cream and a rolo.  

– 1 package Tenderflake Mini Tart Shells  – ½ cup peanut butter – 8 ounce cream cheese  – ½ cup icing sugar – 3 cups whipped cream – 18 rolo



Set the oven to 375°F. Let the tart shells come to room temperature for ten to fifteen minutes to thaw.


The tart shells should be baked for 10 to 12 minutes, or until brown, on a baking sheet. Allow to cool fully.


Meanwhile, combine the cream cheese, peanut butter, and powdered sugar in a bowl and whisk until smooth.


Fold in 1 cup of the whipped cream with a spatula until thoroughly mixed into the peanut butter mixture.


Spoon peanut butter into a ziplock bag. To make the icing top, squeeze the mixture to the bottom of the bag, twist it, and cut across it.


You can serve them with the aluminium pie tins on or off. Take the aluminium pie tins out of the tiny tart shells.


Pipe peanut butter into mini tart shells. Add a rolo and a tablespoon of whipped cream. Let chill for one hour before serving.

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