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Peanut Butter Tartlet with Raisins

Six days, another six days and I shall hop on my flight on my way back to Malaysia for Chinese New Year. Never mind the unbearable coach seat (aka Economy class), 20 hours of eyes-wide-open (I can’t sleep on the plane) and unappetizing in-flight food, I can hardly wait for the day to come.

Peanut Butter Tartlet with Raisins

I am brimming with excitement. I think I am overly excited that I got myself sick. I am anxious to see my beloved family again, and, of course, I am looking forward to the mini Malaysian floggers get-together. But I have a problem. Not a material one, I reckon. As a matter of fact, it’s a very fun one that stimulates lots of creativity. I need to clear out my fridge before I leave. I have lots of food sitting in the fridge–mostly leftover ingredients that I have used for my previous recipes–lots of them, little things here and there. I have to make use of them to make something good.

Peanut Butter Tartlet with Raisins

Rummaging through my fridge, I found some random stuff such as peanut butter, butter, eggs, raisins, another sheet of Pepperidge Farm Puff Pastry, spring roll skins(!), sesame seeds, frozen shrimp, etc. I pondered for a while and came up with two brilliant and beautiful cooking ideas. Here is one of them that I just couldn’t stop oooh’s-and-ahhh’s when I first saw these Peanut Butter Tartlets out of my oven. Too cute, too adorable.

Peanut Butter Tartlet with Raisins

Hey Cutie, does my blog look good in this? I think it does. :)

PS: Do come back soon as I am going to reveal Part 2 of this series. I will tell you that I secretly call them “Hey Sexy!”

Related Post: Clearing Out My Fridge, Part 2

Peanut Butter Tartlet with Raisins


Peanut Butter Tartlets Recipe


1 sheet of Pepperidge Farm puff pastry sheet


6 tablespoons of peanut butter
2 eggs
4 tablespoons of brown sugar
3 tablespoons of butter
3 drops of vanilla extract
1/4 cup of raisins


Thaw pastry sheet at room temperature for 30 min. Unfold pastry on lightly floured surface. Use a 2-inch round pastry cutter to cut out 24 rounds. Use a rolling pin to lightly roll on the rounds and fit them into a mini muffin pan.

Use an electronic hand beater to mix the peanut butter, butter, eggs, brown sugar and vanilla extract. Add raisins to the mixture and stir well. Save some for topping.

Preheat oven to 400°F. Fill the tartlet with the peanut butter mixture (about 80% full).Top each with 1 or 2 raisins. Bake for 15-20 min. or until golden. Makes 24 tartlets.

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