Aisling Larkin is back with us tonight and she's giving us some serious dessert inspo with a FAB Peanut Butter Chocolate Tart!
Here's what you'll need to cook along at home!
Ingredients:
Rich Shortcrust Pastry
200g plain flour (minus 2 tbsp )
2 tbsp cocoa
50g icing sugar
100g hard cold butter or baking butter
1 egg ( lightly whisked)
4-5 tbsp cold water
Filling
395g tin caramel
200g peanut butter
Chocolate Ganche
150mls double cream
150g dark chocolate
Method:
1. Make the pastry. Sieve the flour into a mixing bowl.Minus 2 tbsp from the 200g. Cut the butter into small cubes and rub in until it looks like breadcrumbs. Make a well ( hollow ) in the centre and using a butter knife stir in the egg. Gradually drop in the water, spoon by spoon until if forms a soft dough. Wrap in cling film and chill for a minimum of 1 hour.
2. Remove from the fridge, roll out and and line into small tins or a large loose bottomed tin. Line with parchment paper and bake blind and for 20mins.
3. To make the filling, whisk together the caramel and the peanut butter and pour into the cooled pastry cake.
4. To make the ganache, warm the double cream over a low heat in the saucepan. Break in the chocolate and allow to warm through and melt.
5. Pour over the pie filling. Warm a little smooth peanut butter, drizzle over the top and use a skewer to create a swirl pattern on top.
6. Sprinkle on a pinch of sea salt and allow to set int he fridge.
This recipe makes enough for a 23cm round tart case, a 24cm square tart case, 10 x 6cm individual tart cases, a 31cm x 10cm tart case or 24 tartlet cases (1 tablespoon capacity).
