Chocolate and peanut tart

Recipe from: 30 August 2011

Ingredients 14
Servings 1
Time 15 mins

Ingredients

  • 210
    g
    butter
  • 150
    g
    castor sugar
  • 380
    g
    flour
  • pinch of salt
  • 2
    eggs
  • 40
    g
    cocoa
  • For the filling
  • 100
    ml
    full cream milk
  • 280
    ml
    cream
  • 40
    g
    sugar
  • 180
    g
    best quality dark chocolate
  • 50
    ml
    cocoa
  • 60
    ml
    peanut butter
  • 1
    large egg
 

Method

30 mins
 
Grease a 20-22cm tart tin.
Cream the butter with the sugar and salt.
Fold in the flour, eggs and cocoa powder. Be careful not to overwoork the dough - it should look like breadcrumbs.
Bring the crumbs together gently till you have a ball of dough.
Cover and place in the fridge for an hour.
Once cooled, roll it out until it's 0.5mm thick.
Line your greased tart tin and put it in the freezer for 30 minutes.
Preheat the oven to 180°C.
Bake blind for 15-20 minutes.

For the filling:
Bring the milk, cream and sugar to the boil.
Add the chopped chocolate.
Take it off the heat.
Whisk in the cocoa and peanut butter.
Whisk in the egg.

Once the filling is made, turn the oven down to 170°C.
Put the baked tart shell in the oven and pour the filling in.
Bake for 12 minutes - it should be set but lightly wobbly.
Let it cool and enjoy on its own or with cream and fried bananas.

Reprinted with permission of Wide Eyed and Bushy Tailed.
To visit Wide Eyed and Bushy Tailed's blog, click here.
 

 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.