Warren’s Chocolate & Peanut Butter Tart
00h 20
00h 40With a rich chocolate shortcrust pastry base, chocolate and peanut butter filling topped with a rich chocolate ganache, this dessert is the perfect combination of sweet and salty.
Tips:
Use a bain-marie to melt the chocolates, you can do this by setting a heat proof bowl over a pan of simmering water.
Use the Innovative Kitchen Spatula or any rubber spatula to stir in the chocolate to avoid sticking.
Ingredients and Method
Ingredients
- For the pastry crust
- 75g unsalted butter, refrigerated
- 50g powdered sugar
- 1 egg, whisked
- 15g cocoa powder
- 120g all-purpose flour
- 15g almond flour
- For the first layer
- 50g milk chocolate
- For the peanut butter ganache
- 125g Dulcey chocolate
- 125g peanut butter
- 125ml heavy cream
- ⅓ tsp salt
- For the chocolate ganache topping
- 120g milk chocolate
- 80ml heavy cream
- 20g glucose syrup
Method
- Pre-heat the oven to fan175°C/gas mark 3 and spray a 18 cm fluted loose-bottomed tart tin with a non-stick pan coating spray.
- In three separate mixing bowls, weigh out the chocolates for the first chocolate layer, peanut butter ganache and chocolate ganache accordingly.
- Mix the all-purpose and almond flour with the cocoa powder, cold butter, powdered sugar and a pinch of salt. Use your hands or a food processer to combine the mixture until it forms a crumbly texture.
- Add half the whisked egg in to bring the dough together. Next, roll out the pastry between two sheets of baking paper and leave to cool in the fridge for at least an hour.
- Line the tin with the dough and trim off the excess, prick it all over with a fork and bake in the oven for 15 minutes. Once fully baked, leave to cool for 15 minutes.
- For the first layer, melt the chocolate and spread it over the tart shell. Leave to cool in the fridge for a while.
- For the peanut butter ganache, melt the Dulcey chocolate and peanut butter together. In a separate saucepan, bring the cream to boil and add it to the melted peanut butter and chocolate mixture. Add a pinch of salt to taste and stir until fully combined.
- Remove the tart from the fridge and pour over the peanut butter ganache over the top and put it back in the fridge to set for a few hours.
- For the chocolate ganache, melt the chocolate. In a separate saucepan, bring the cream and syrup to a boil and add it to the melted chocolate. Spread the chocolate ganache over the tart and leave to set for another few hours.
- Once fully set, carefully remove the tart from the tin and decorate with your choice of chocolate shavings or whole peanuts.
