Chocolate and peanut butter tarts

Chocolate and peanut butter tarts

By
From
Have You Eaten
Makes
4
Photographer
Billy Law

Reese’s peanut butter cups are my ultimate weakness: peanut butter, chocolate ganache, buttery tart case — enough said.

Ingredients

Quantity Ingredient
4 Sweet pastry tart cases
8 tablespoons peanut butter
1 tablespoon caster sugar
100g dark chocolate, roughly chopped
3 tablespoons thickened cream

Method

  1. Put 4 tart cases on a tray. Mix the peanut butter and sugar together in a bowl. Put 2 tablespoons of the peanut butter mixture in each tart case, then use a palette knife to slowly spread it around the case. Smooth with the knife, then place in the refrigerator to set.
  2. Put the chocolate in a heatproof bowl. Heat the cream in a saucepan until boiling point, then pour the hot cream over the chocolate. Let the chocolate soften for a minute, then stir until the chocolate has melted.
  3. Take the tarts out of the refrigerator and pour in the chocolate, filling each case to the brim. Let them set at room temperature before serving.
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