These delicious dark chocolate and peanut butter tartlets are a testament to how much we loved peanut butter. And they make for some seriously sweet treats!
MAKES 12 // COOKING TIME 50 min, plus cooling time
250 g flour
3 tbsp icing sugar
125 g ice-cold butter, grated
320 g dark chocolate
125 ml cream
60 ml peanut butter
1. Preheat oven to 180°C. Grease a muffin tray.
2. Sieve together flour, sugar and salt.
3. Add butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
4. Add just enough egg to bring the dough together to make a ball. Cover and refrigerate for 20 minutes.
5. Roll out the dough on a lightly floured surface to about 5 mm thick. Cut out twelve 10 cm discs and line the holes of the muffin tray. Cut out 12 discs of waxed paper, line each shell and fill with baking beans.
6. Blind-bake for 10 minutes.
7. Remove the beans and paper and let the pastry shells cool.
8. Melt the dark chocolate in a double boiler (or a glass bowl set over a pot of water). Add the cream and stir until it is smooth. Pour into the pastry shells.
9. Heat the peanut butter for a few seconds in the microwave. Pour into a piping bag and pipe 4–5 lines on to the top of each tart. With a toothpick, drag a line through the peanut-butter stripes, then drag another line from the opposite side. Repeat this, alternating sides, to make a pattern.
10. Pop the tartlets in the fridge to set for at least 1 hour.
Recipe & styling: Caro Alberts
Photography: Juliette Bisset // HMimages.co.za