A recipe from Kat – Surry Hills
I have a real ‘thing’ for all things peanut butter….. From ice cream… to biscuits… to truffles….. but this recipe is one of my absolute favourites.
1 large tart case…. you can make your own with short crust pastry or buy a pre-made one.
120g unsalted butter
200g dark chocolate
3 tablespoons espresso coffee
60g cream cheese
60g icing sugar
120g smooth peanut butter
175ml double cream
Melt the butter and chocolate together on the stove top using a heatproof bowl over a pot of simmering water (don’t let the water touch the bowl) or microwave (using half power at 1min intervals, stirring in between). Whisk in the coffee and allow to cool a bit before popping in the fridge for 30 min to an hour to cool down. While its cooling make the peanut butter mix.
Put the cream cheese, icing sugar, peanut butter and milk into a food processor and mix until it’s all smooth. Have a little taste and if you think it needs to be sweeter add some more icing sugar… or if you prefer a more peanut buttery taste add a little more until you reach the desired flavour.
Whip the double cream until it has soft peaks and then fold through the peanut butter mixture. Take the tart case with chocolate mix out of the fridge and then spoon the peanut butter mix over the top. Use a knife or spatula to smooth it out. Pop back in the fridge and allow to set for 4 hours.
When serving dust with some icing sugar or grate some chocolate over the top.
*Note – I also sometimes make individual tarts using the same method as above. They also make a nice ‘one bite’ dessert when served in mini tart cases.