The other day, Cathy asked if I submitted any entries for the Aspiring Bakers for April. I told her I didn't manage to because for that month, my cheese bakes didn't turn out well! So I decided not to embarrass myself by submitting something that didn't work for me. She has submitted quite a few entries for the theme this month, and encouraged me to do so too! So I thought it's time to catch up with this event. I figured the simplest theme should be chocolate already!
So here I am, fulfilling my own challenge. I have decided to make Chocolate Peanut Butter Tarts. I got the idea from Crustabakes. She makes really yummy desserts! Just by looking at the desserts make one drool! I modified her recipe and used my own tart recipe. My children loves the tartlets so much they just pop one after another into their mouth until I had to stop them in case they got overdosed! This is really worth a try!
I'm submitted this to Aspiring Bakers #7 – Chocolate Delight (May 2011).
(Makes a 9" tart. As I have spare tart dough, I made extra mini tartlets)
Sweet Cookie Tart Crust
113g Unsalted butter, cubed
30g Caster sugar
200g Plain flour
19g Egg yolk
28g Heavy cream
- In a medium bowl, stir together the flour, sugar and salt.
- With a scraper, cut in the cold butter until the mixture resembles coarse meal.
- In a separate small bowl, stir together the yolk and cream.
- Mix it into the flour mixture until the dough comes together and can be formed into a ball.
- Flatten it into a disc, wrap the dough and refrigerate for at least 30mins until firm enough.
- Roll it out and transfer the dough into a pie pan.
- Bake at 200C for 20 mins, or until light brown.
100g Semi sweet chocolate, chopped (I use 72% Valrhona chocolate mixed with bittersweet chocolate)
80g Whipping cream
- Place the chopped chocolates in a heat-proof bowl.
- In a saucepan, heat up the whipping cream. Before it boils, turn off the heat and pour into the chocolate.
- Let it rest for 1 minute before mixing them together.
- Ensure that all chocolates are thoroughly melted and mixed.
- Leave aside to cool.
65g Cream cheese
170g Creamy peanut butter
20g Fine sugar
180g Whipping cream
- Lightly whipped the whipping cream. Leave aside
- In a mixing bowl, beat the cream cheese, peanut butter and sugar until thoroughly mix.
- Beat in 1/4 of the whipped cream into the peanut butter mixture. Mix till just incorporate.
- Fold in the rest of the whipped cream until they mixture is well blended, but still airy.
- Scrape the mousse into the tart crust and smooth the surface so that it is level.
- Pour the chocolate ganache over the peanut butter mousse slowly. Thickness depends on individual preference.
- Take care not to pour too much on a single spot as it might cause a depression in the mousse.
- Using a spatula, gently spread it across the tart and even out.
- Refrigerate until ready to eat.