Peanut Butter and Jelly Tart

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Happy Monday! Hope everyone had a great weekend… mine was nothing less than epic.

Yes, epic. While I sometimes have a flair for the dramatic, epic is a perfect descriptor for the past 4 days. My best college friend, Jill, got married on Saturday in Philly; on Sunday, my entire family surprised me where I met my new niece for the first time. Ah! You feel me on the epic, right? Lots of smiles, tears, and fabulous memories.

Another week also means another Recipe Redux recipe contest. I love that these contests have been featuring fresh fruits and vegetables like avocado and grapes. Foods that I usually eat on their own, now elevated by these recipes. Whenever I think grape, I think my favorite combination: peanut butter and jelly. Hands down, my favorite bar recipe are these pb&j bars, incredible, indulgent, but far from healthy. This summer I have been experimenting with more raw desserts, so naturally a mostly raw-dessert was done. This tart is a similar to those bars in flavor, just lighter.

As we transition to fall, I am loading up at the market with grapes! Perfect as a snack or paired with sweet or savory options. Grapes of all colors – red, black and green – are a natural source of beneficial antioxidants and other polyphenols. One serving of grapes (3/4 cup) contains just 90 calories, no fat, no cholesterol and virtually no sodium, and also provide potassium and are a good source of vitamin K.

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I served these tarts to my girlfriends for wine night so I added some adult flavor: Chambord marinated grapes. If you are making these for kids or want to omit the alcohol, substitute grape juice or just thin the jelly with water.

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking! 

PB & J Chambord Tart

• Author: Alex Caspero MA, RD
• Category: dessert, snack, sweet

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Description

Raw, vegan and gluten free peanut butter and jelly tarts. Crust filled with raw peanut butter cheesecake filling and topped with chambord soaked grapes.

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Ingredients

• Peanut-Pecan Crust:
• 1/3 cup toasted pecan halves
• 1/4 cup peanut halves
• 1/4 cup packed light brown sugar
• 1 cup all purpose flour
• 8 tbsp. unsalted butter or vegan baking sticks
• 1/2 tsp. ground cinnamon
• Pinch of salt
• Creamy Raw Cheesecake Filling:
• 1 1/2 cups raw cashews, soaked for at least 2 hours
• 1/3 cup + 1 tbsp. lemon juice
• 1/3 cup honey or maple syrup
• 1/4 cup coconut oil
• 1 tsp. vanilla extract
• Chambord Grape Tasting:
• 1 1/2 cups small red seedless grapes
• 1/4 cup concord grape jelly, melted
• 1/4 cup Chambord

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Instructions

1. Peanut-Almond Crust:
2. Preheat oven to 350 degrees.
3. Add the pecans, peanuts and brown sugar in the bowl of a food processor. Pulse to just combine. Add flour, butter, cinnamon and salt and pulse until mixture forms large clumps. Remove dough and press into the bottom and up the sides of tart pans, I used 6 mini tarts but you could also do one larger.
4. Stick in the refrigerator for 30 minutes to set.
5. Creamy Raw Cheesecake Filling:
6. Add all ingredients to a high-powered blender or food processor. Blend, until creamy and smooth. If it’s too thick, add a little bit of water until you get the consistency that you want.
7. Chambord Grape Tasting:
8. Combine melted grape jelly and Chambord in a bowl. Add grapes and toss to coat.
9. Let sit for 20 minutes and store in refrigerator until ready for use.
10. To assemble
11. Spoon cheesecake filling into tarts until 1/2 full. Add a few spoons of grapes and pour chambord liquid on top.

By posting this recipe I am entering a recipe contest sponsored by the California Table Grape Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.