Chocolate and peanut tart

1 serving Prep: 15 mins, Cooking: 30 mins
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A decadent slice of chocolate heaven to lift life's dark clouds.

By Food24 August 30 2011
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Ingredients (13)

210 g butter
150 g castor sugar
380 g flour
salt — just a pinch
2 eggs
40 g cocoa powder
For the filling
100 ml milk — full cream
280 ml cream
40 g sugar
180 g dark chocolate
50 ml cocoa powder
60 ml peanut butter
1 eggs — large
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Method:

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.



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