Peanut butter and chocolate are a great pair, particularly when they come together in these Peanut Butter Chocolate Tarts.
This recipe is a decadent treat, definitely not something we could eat all the time, but so good when we do make it!
Method
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Preheat oven to 180 degrees and grease either one 20-22cm tart pan, or two 10cm pans (we used two). Remember a tart pan shouldn't have high sides, no more than about 2.5cm.
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In a food processor grind the digestive biscuits into a fine crumb along with the sugar and salt.
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Pour this mixture into your pan. Press the crumbs evenly along the bottom and up the sides of the pan.
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Pop in the oven and bake for 10 minutes or so until lightly brown. Press mixture in with a spoon if it starts to loose shape. To cool, pop in freezer for 15 minutes.
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In a large bowl, using an electric mixer, beat together the cream cheese, bitter, sugars, peanut butter, salt and vanilla. Beat until it's fluffy, and then spoon into your cooled tart shell. Smooth the top, and then chill again in the freezer for 10 minutes.
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In a microwave safe bowl heat the dark chocolate and cream until the chocolate is almost entirely melted. Then stir until the mixture is smooth. Allow to cool for a few minutes, then pour on top of your cooled and filled tart, spreading to smooth it.
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Chill the tart until totally firm, either in the freezer for 20 minutes, or in the fridge for about 60 minutes before cutting.
We didn’t have one large tart pan for this, so we ended up using two small ones. We thought it might help to curb how much we ate”¦ it didn’t!
