Boozy Peanut Butter and Jelly Tart Recipe
This boozy Peanut Butter and Jelly Tart is no after school snack. But all of the adults will love it at your next party!
Introducing our Boozy Peanut Butter and Jelly Tart recipe – a delightful fusion of childhood nostalgia and grown-up indulgence.
This sophisticated take on the classic peanut butter and jelly pairing adds a velvety and intoxicating twist to your peanut butter dessert repertoire.
The buttery, crumbly crust serves as the perfect base for a rich peanut butter-infused filling, subtly enhanced with a touch hazelnut liqueur for a delicious alcoholic dessert.
The Boozy Peanut Butter and Jelly Tart effortlessly bridges the gap between familiar comfort and elevated sophistication. Ideal for impressing guests at a dinner gathering or treating yourself to a luxurious sweet escape, this recipe offers a one-of-a-kind dessert experience.
So, I Alyssa will be taking you onto a flavor journey where cherished childhood memories meet the refined taste of adulthood, creating a delectable harmony in every boozy-infused bite.
Ingredients Needed
For the crust:
- Peanut butter cookie crumbs — About 14-16 medium-sized cookies
- Unsalted butter — Melted and cooled
For the filling:
- Mascarpone — Softened at room temperature
- Creamy peanut butter
- Powdered sugar
- Heavy cream
- Hazelnut flavored liquor — We used Frangelico.
For the topping:
- Raspberry jam
- Raspberry/blackberry liquor — We used Chambord.
- Chopped peanuts
How to Make a Boozy Peanut Butter and Jelly Tart
To make the crust:
1 — Preheat the oven to 350F degrees. Grease a 9 ½ inch tart pan. Place it on a baking sheet and set aside.
2 — In a medium-sized bowl, combine the cookie crumbs and the melted butter. Stir to combine.
3 — Then, press the mixture firmly into the bottom and sides of the tart pan.
4 — Bake for 7-10 minutes, then allow it to cool.
If you would like to remove the crust from the pan, I suggest freezing it for at least an hour. Then, the crust should pop right out. Also, the crust can be made and frozen up to 24 hours in advance and then kept in the freezer until you are ready to fill it.
To make the filling:
1 — In a stand mixer fitted with the paddle attachment or using a hand-held mixer, beat together the mascarpone, peanut butter and powder sugar until smooth and creamy for about 3-5 minutes.
2 — Add in the liquor and beat until incorporated, about another minute. Set aside.
3 — In a separate bowl, beat the heavy cream until it’s whipped and soft peaks have formed.
4 — Add in the peanut butter mixture and, using a spatula, gently fold the two together. If it’s not fully mixed and there are still a few small streaks of cream throughout, that is ok.
To assemble the tart:
1 — Simply spread the creamy peanut butter mixture into the crust.
2 — In a small skillet over medium heat, combine the jam and berry liquor. Stir continuously until the jam has melted down and the sauce begins to thicken. The sauce should start to bubble and boil, at which point you’ll want to cook it for only about another minute.
4 — Remove it from the heat and, working quickly (as it does harden), drizzle the sauce across the top of the tart.
5 — Sprinkle with chopped peanuts and serve.
How to Store Leftover Tart
Cover any remaining tart with plastic wrap and store it in the refrigerator. The tart tastes best eaten within the first few days of being made.
More Peanut Butter Flavored Recipes
- Peanut Butter Protein Balls: Easy No Bake Peanut Butter Balls for Energy
- Best Chocolate Peanut Butter Stuffed Cookies Recipe
- No Bake Mini Peanut Butter Jelly Cheesecakes Recipe
- Snack And Lunch Idea: Easy Fairy Bread Recipe
Boozy Peanut Butter and Jelly Tart Recipe
Equipment
- 9 1/2-inch tart pan
- Baking sheet
- Hand or stand mixer
- Mixing bowl
- Small skillet
Ingredients
For the crust:
- 3 cup peanut butter cookie crumbs about 14-16 medium-sized cookies
- 8 tbsp unsalted butter 1 stick melted and cooled
For The filling:
- 8 oz mascarpone softened at room temperature
- 1 cup peanut butter creamy
- 1/2 cup powdered sugar
- 1 1/2 cup heavy cream
- 5-6 tbsp hazelnut flavored liquor like Frangelico
For the topping:
- 3 tbsp raspberry jam
- 2 tbsp raspberry/blackberry liquor like Chambord
- 2 tbsp peanuts chopped
Nutrition
Notes
- Makes 8-10 servings.
- Cover any remaining tart with plastic wrap and store it in the refrigerator. The tart tastes best eaten within the first few days of being made.
Instructions
To make the crust:
- Preheat the oven to 350F degrees. Grease a 9 1/2 inch tart pan. Place it on a baking sheet and set aside.
- In a medium-sized bowl, combine the cookie crumbs and the melted butter. Stir to combine. Press the mixture firmly into the bottom and sides of the tart pan.
- Bake for 7-10 minutes. Then, allow it to cool.If you would like to remove the crust from the pan, I suggest freezing it for at least an hour. Then the crust should pop right out. Also, the crust can be made and frozen up to 24 hours in advance and then kept in the freezer until you are ready to fill it.
To make the filling:
- In a stand mixer fitted with the paddle attachment or using a hand-held mixer, beat together the mascarpone, peanut butter and powder sugar until smooth and creamy for about 3-5 minutes. Add in the liquor and beat until incorporated, about another minute. Set aside.
- In a separate bowl, beat the heavy cream until it’s whipped and soft peaks have formed. Add in the peanut butter mixture and, using a spatula, gently fold the two together. If it’s not fully mixed and there are still a few small streaks of cream throughout, that is ok.
To assemble the tart:
- Simply spread the creamy peanut butter mixture into the crust.
- In a small skillet over medium heat, combine the jam and berry liquor. Stir continuously until the jam has melted down and the sauce begins to thicken. The sauce should start to bubble and boil, at which point you’ll want to cook it for only about another minute.
- Remove it from the heat and, working quickly (as it does harden), drizzle the sauce across the top of the tart.
- Sprinkle with chopped peanuts and serve.
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