Friday, October 12, 2007

Peanut Butter & Chocolate Tartlets
















Cocoa Pastry Dough:

200 gm. plain flour
60 gm. fine sugar
1/4 cup cocoa powder
1/8 tsp. salt
125 gm. unsalted Butter
1 egg-yolk
1 tsp. Vanilla Essence

Peanut Butter Filling:

1/2 cup chunky peanut butter
100 gm. cream cheese
1/3 cup light brown sugar
1/2 cup heavy cream
1 tsp. vanilla essence
1/8 tsp. salt

Ganache:

200 gm. heavy cream
250 gm. chopped chocolate
20 gm. unsalted butter

Method:

(1) Put all the ingredients for pastry dough into a blender and use Pulse mode to pulse a couple of times till it combines into a dough. Rest dough for 30 mins. in the refrigerator.
(2) Press dough into tart mould and then bake in the oven at 175C for 15 mins. or till cooked. Cool the tarts on a cooling rack.
(3) For filling: cream peanut butter with cream cheese then add in light brown sugar ,salt, cream and vanilla essence. Spoon into baked tarts.
(4) For ganache: put all into a microwave bowl and microwave till chocolate melts. Stir till smooth. Let it cool and pipe on top of the peanut filling.
(5) Decorate with a piece of peanut and then chill it before serving.

6 comments:

Yan said...

this is sinfully delicious looking. slurps. =p

Jasmin said...

These look so decadent and delicious! Peanut Butter and Chocolate: Always one of the best combinations!

yochana said...

Oh Yan and jasmin,

these are really delicious.

rgds

Anonymous said...

aunty please post this recipe too

thanks

vicki

Helen said...

Dear Aunty Yochana

Pls tell me the difference between heavy cream, sour cream and light cream.
In this recipe, what can I use to substitute the heavy cream? Will whipping cream do?

Tks for enlightening.

Helen

yochana said...

Hi helen,

they sell heavy cream in Jasons supermarket but I normally use Cream that has 35% fat like President or Elle vire. Sour Cream has a sourish taste and it's easily availble in all supermarkets and NTUC. Instead of heavy cream, you can use Non-dairy like Pour N Whip.

rgds