Chocolate and peanut butter tart

Chocolate and peanut butter tart

By
From
How to Cook Pastry
Serves
8
Photographer
Peter Cassidy

Here, the salt is an important, if unlikely, addition to the chocolate filling, which really accentuates the chocolate and peanut flavours. You will need a 24cm loose-based flan tin (or ring).

Ingredients

Quantity Ingredient
1 quantity Pâte sucrée
extra flour, to dust

For the filling

Quantity Ingredient
175g smooth peanut butter
175ml double cream
175ml milk
pinch flaked sea salt
2-3 tablespoons caster sugar
300g good quality dark chocolate, at least 70% cocoa solids
2 eggs, at room temperature

Method

  1. Roll out the chilled pastry on a lightly floured surface to a 3mm thickness and use to line the loose-based flan ring set on a baking sheet. Cover with cling film and chill in the fridge until very firm to the touch, 20–30 minutes. Meanwhile, heat the oven to 190°C.
  2. Blind bake the pastry case for 15–20 minutes, ensuring the paper is pushed well into the corners of the pastry and the excess is folded over the edge of the pastry case, to help prevent the pastry from browning. Remove the beans and paper, taking care as the pastry will still be very soft, and bake for a further 5 minutes. Remove from the oven and reduce the oven temperature to 150°C.
  3. For the filling, in a bowl, beat the peanut butter vigorously with a wooden spoon, then add enough water, about 1 tbsp, to give a spreadable consistency.
  4. Bring the cream, milk, salt and 2 tbsp sugar to a simmer in a medium saucepan over a medium heat. Break or chop the chocolate into small pieces and put into a medium heatproof bowl. Pour the hot cream mixture over the chocolate and leave to melt, stirring occasionally until it is fully melted and combined. Taste and add more sugar if necessary.
  5. In a separate bowl, break the eggs up gently with a fork, trying not to incorporate any air. Pass the egg through a sieve into the chocolate and cream mixture, stirring until the mixture is shiny and glossy.
  6. Spread the peanut butter over the base of the cooked pastry case, creating a layer about 3mm thick. Pour the chocolate mixture carefully over the top, transfer to a baking tray and bake in the middle to lower part of the oven for 25–30 minutes until softly set, with a uniform wobble.
  7. Remove from the oven and leave the tart to cool for a few minutes before removing carefully from the tin and transferring to a wire rack to cool completely before serving.
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