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Chocolate Peanut Butter Mousse Tarts Recipe

1 Review

The cocoa-almond crust, peanut butter mousse filling, and chocolate glaze make this chocolate peanut butter mousse tart recipe a winner!

Servings: 8

Active time: 40 minutes

Total time:



  • 1/4 c butter
  • 1/4 c cocoa powder
  • 3 Tbsp granulated erythritol (or sugar)
  • 1 Davidson's Safest Choice® pasteurized egg(s) lightly beaten
  • 1 c almond flour
  • 3/4 c unsweetened, shredded coconut
  • 1/2 c chopped walnuts
  • 1/2 tsp vanilla extract



  1. Melt butter in a medium saucepan over low heat.
  2. Stir in cocoa and erythritol (or sugar) and then slowly whisk in beaten egg.
  3. Cook, stirring constantly, until mixture thickens, about 1 minute.
  4. Remove from heat and stir in almond flour, coconut, walnuts and vanilla.
  5. Press crust evenly into bottom and sides of 4, 4-inch diameter tart pans with removable bottoms and refrigerate until firm (30-45 minutes).


  • 8 oz cream cheese, softened
  • 1 c creamy peanut butter
  • 1/2 c whipping cream
  • 1/2 tsp vanilla extract
  • 1/4 c powdered erythritol (or powdered sugar)


  1. Beat cream cheese and peanut butter together until well combined.
  2. Beat in whipping cream, then beat in powdered erythritol (or sugar) and vanilla extract until smooth and creamy. 
  3. Divide filling between prepared crusts and use a knife or an off-set spatula to spread evenly over crusts. 
  4. Smooth the top and refrigerate until firm, at least one hour. 

Chocolate Glaze

  • 5 Tbsp butter
  • 2 oz unsweetened chocolate, chopped
  • 2 Tbsp powdered erythritol (or ¼ cup powdered sugar)
  • 1/4 c cocoa powder
  • 20 drops stevia extract (omit if using sugar)
  • 1/4 tsp vanilla extract

Chocolate Glaze

  1. In a small saucepan over low heat, melt butter, unsweetened chocolate and powdered erythritol (or sugar) together.
  2. Add cocoa powder and stir until smooth.
  3. Remove from heat and stir in vanilla and stevia extracts.
  4. Spread over filling and refrigerate tarts until chocolate is set, about half an hour.

no rating by logachelle on 06/30/12
Is the nutritional info correct? If so then it doesn't look very lowcarb.

Nutrition Facts

Serving Size (1/2 tart)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 720
Calories from Fat 560
Total Fat 63g (97% DV)
Saturated Fat 27g (135% DV)
Trans Fat 1g
Cholesterol 110mg (37% DV)
Sodium 260mg (11% DV)
29g (10% DV)
Dietary Fiber 6g (24% DV)
Sugars 17g
Protein 17g
Vitamin A 20%
Vitamin C 0%
Calcium 10%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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This recipe is also tagged as:

Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.