Chocolate-Peanut Butter Mousse Tartlets

1. 1

   Roll out pastry dough, in batches, on lightly floured surface to 1/8-inch thickness.

2. 2

   Cut each batch into 14 shapes, each 1/2 inch larger than dimensions of tartlet pan used.

3. 3

   Place one cutout in each pan, gently pressing dough onto bottom and up side of pan.

4. 4

   Trim excess dough from top edge of pan.

5. 5

   Pierce bottoms of crusts with fork.

6. 6

   Bake in 375 degrees F-convection oven 8 to 10 min.

7. 7

   or until golden brown.

8. 8

   Cool completely in pans on wire racks.

9. 9

   Beat cream cheese, peanut butter, sugar and whipping cream with electric mixer until blended.

10. 10

    Scrape bowl; beat an additional minute.

11. 11

    Add whipped topping; beat just until blended.

12. 12

    Spoon 1 rounded Tbsp.

13. 13

    filling into each crust.

14. 14

    Heat ganache in small heavy saucepan on medium-low heat until of desired spreading consistency, stirring frequently.

15. 15

    Spoon about 1 tsp.

16. 16

    of the ganache over each tart; sprinkle with about 1/2 tsp.

17. 17

    of the OREO Pieces.

18. 18

    Drizzle evenly with icing.

19. 19

    Refrigerate 2 hours or until filling and ganache topping on each tart is firm.

No additional tips available.