Chocolate-Peanut Butter Mousse Tartlets

• 4 each pastry dough for single-crust 9-inch pie
• 2 cups PHILADELPHIA Original Cream Cheese, softened
• 2 cups creamy natural peanut butter
• 1-1/3 cups powdered sugar
• 1/2 cup whipping cream
• 2-2/3 cup prepared whipped topping
• 1-1/3 cups chocolate ganache
• 1-1/3 cups OREO Pieces-Small
• 6 Tbsp. white icing

1. Roll out pastry dough, in batches, on lightly floured surface to 1/8-inch thickness.
2. Cut each batch into 14 shapes, each 1/2 inch larger than dimensions of tartlet pan used.
3. Place one cutout in each pan, gently pressing dough onto bottom and up side of pan.
4. Trim excess dough from top edge of pan.
5. Pierce bottoms of crusts with fork.
6. Bake in 375 degrees F-convection oven 8 to 10 min.
7. or until golden brown.
8. Cool completely in pans on wire racks.
9. Beat cream cheese, peanut butter, sugar and whipping cream with electric mixer until blended.
10. Scrape bowl; beat an additional minute.
11. Add whipped topping; beat just until blended.
12. Spoon 1 rounded Tbsp.
13. filling into each crust.
14. Heat ganache in small heavy saucepan on medium-low heat until of desired spreading consistency, stirring frequently.
15. Spoon about 1 tsp.
16. of the ganache over each tart; sprinkle with about 1/2 tsp.
17. of the OREO Pieces.
18. Drizzle evenly with icing.
19. Refrigerate 2 hours or until filling and ganache topping on each tart is firm.

pastry, philadelphia original cream cheese, natural peanut butter, powdered sugar, whipping cream, topping, chocolate ganache, white icing

Taken from www.kraftrecipes.com/recipes/chocolate-peanut-butter-mousse-tartlets-111114.aspx (may not work)