Chocolate Peanut Butter Tart
- 105 min
- not spicy
- Serves 6
Chocolate peanut butter tart: blind-baked pastry, dark chocolate ganache, peanut butter and roasted peanuts. Serves 6, 1 hour 45 minutes plus chilling, video.
Ingredients
Maida2 cup
Powdered Sugar¼ cup
Butter, Cold150 grams
Dark Chocolate, Chopped350 grams
Water, ColdAs Needed
Fresh Cream½ cup
Peanut Butter½ cup
Roasted Peanuts¾ cup
Contains: milk, groundnut, wheat, soya.
Nutrition
Per 1 person, and for all 6 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 6 people |
|---|---|---|
| Energy | 970kcal | 5820kcal |
| Protein | 18g | 105g |
| Carbohydrate | 85g | 508g |
| Fat | 64g | 383g |
| Fibre | 7.9g | 47g |
| Sugar | 36g | 215g |
Cookd masalas for dark chocolate
Method
Mix the maida and the powdered sugar together. Add the cold butter cubes into the flour and blend it in using a fork to break down the butter pieces.
Add the cold water a few drops at a time and mix them gently to form a rough dough. Take care not to knead too much as this will make the tart shell chewy.
Cover and refrigerate the dough for 20 minutes.
Roll the dough out and line it onto the tart pan evenly. Trim off the edges.
Prick with a fork and refrigerate again for 15 minutes.
In the meantime, prepare the fillings. Add the chocolate and cream into a heatproof bowl. Place the bowl over a pot of lightly simmering water. Keep mixing until the chocolate melts. You can also do this by microwaving it for 45 seconds instead, adding more time if needed.
Melt the peanut butter using the same method used for melting the chocolate ganache.
Lay a sheet of aluminium foil on the tart base. Add rice or any type of dried beans such as rajma to add weight on top. Bake at 180°c for 20 minutes.
Remove the beans and bake for another 10-15 minutes, or until golden brown.
Pour the chocolate ganache into the tart shell. Freeze for a few minutes to slightly it.
Once it has set slightly, add the melted peanut butter on top.
Arrange the roasted peanuts on top.
Melt the chocolate and pour it onto a sheet of butter paper or good quality flexible plastic such as an OHP sheet.
Once it starts to set, cut it out into a circle that is the size of the tart pan. Place this over the peanuts on the tart.
Melt it using a hair dryer or a heat gun. Alternatively, you can place this in the oven for a couple of minutes just until the chocolate melts slightly. Refrigerate and serve chilled. Slice into portions using a knife dipped in warm water. This gives clean cuts.
Before you start
- How long does Chocolate Peanut Butter Tart take?
- 1 hour 45 minutes from start to finish. That is 55 minutes of preparation and 50 minutes of cooking.
- How many people does Chocolate Peanut Butter Tart serve?
- 6. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Chocolate Peanut Butter Tart vegetarian?
- Yes. No meat, no fish and no egg.
- Is Chocolate Peanut Butter Tart spicy?
- No, it is not spicy.
- What do I need to make Chocolate Peanut Butter Tart?
- 200 grams Dark Chocolate, 150 grams Butter, 2 cup Maida, ¼ cup Powdered Sugar, ½ cup Fresh Cream, ½ cup Peanut Butter, and a few more listed on this page.
- Do I need a pressure cooker for Chocolate Peanut Butter Tart?
- No, it is cooked in an open pot.
- How many calories are in Chocolate Peanut Butter Tart?
- About 970 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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