YIELD: 12 TARTS
Salty pretzels pair so wonderfully with the combined sweetness of white chocolate and peanut butter and are presented in a cute little tartlet package.
Directions
Preheat oven to 350°F.
Gather about twelve 2-inch tart pans and lightly spray with nonstick cooking oil.
Combine the crushed pretzels, margarine, and sugar together until very well mixed.
Make sure there are no lumps of margarine.
When pressed, the mixture should hold its shape.
You may need to add a touch more margarine if it feels too crumbly … but just about a tablespoon or so.
Gently press the crumbs into the tart pans, making an even crust that is about ¼ inch thick.
Handle with care.
Bake for about 12 minutes, or until dark golden brown.
Remove tart shells from oven and let cool on wire racks.
Once the crusts are cool, begin making your filling.
Place white chocolate chips into a medium bowl.
In a small saucepan, combine the peanut butter, coconut milk, and nondairy milk and cook over medium heat, stirring constantly using a wire whisk.
Once the mixture just begins to bubble and is very hot, pour over white chocolate chips, stirring quickly to melt.
Spoon into the prepared tart shells, allowing them to cool at room temperature for about an hour before transferring to the refrigerator to chill completely.
Store in an airtight container in the refrigerator for up to 2 days.
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Ingredients
1½ cups crushed gluten-free pretzels
6 tablespoons softened non dairy margarine
2 tablespoons sugar
1 cup non dairy white chocolate chips
½ cup smooth peanut butter
¼ cup canned coconut milk
1 cup non dairy milk
