Couple of weeks ago we had a party and we baked all kinds of goodies. Evidently, we were so much in the party mood that we forgot completely to take pictures of what we baked. However, one of our guests left the party with a recipe and later baked the same tartlets as we had baked. She was kind enough to send us pictures of her tartlets and the actual baking process. Thank you Kropsu for your more than professional-looking pictures! So nice that we didn’t have to make the tartlets again even though they were so good that we wouldn’t mind eating them again.
Peanut butter tartlets
- 4 1/4 dl plain flour
- 4 tbsp cocoa powder
- pinch of salt
- 1 dl caster sugar
- 220g margarine or butter
- 2 egg yolks
- 4 tbsp cold water
Mix the flour, cocoa powder, salt and sugar in a bowl. Cut the margarine into small pieces and add them into the flour mixture. Blend the margarine into the mixture using your fingers or knives. The mixture should be quite smooth and damp.
Using a whisk beat the egg yolks and water, and pour it into the flour mixture and stir it only a little. Now you should be able to shape the dough into a ball. Cover the ball e.g. with a plastic wrap and put in the fridge for half an hour (at least).
Preheat the oven to 220 Celsius. Take the dough out of the fridge and press the dough into cupcake moulds with floury fingers. Press it to the bottom and the edges of the mould because it should later keep the filling inside. You can use silicone moulds or paper moulds. Bake them blind for five minutes (this means putting e.g. baking paper and dried beans on the bottom of the mold, they help the douhg to keep its desired shape, see picture below).
After five minutes, take them oout of the oven and remove the beans etc. Lower the temperature to 175 Celsius. Bake them for another five minutes and then let them cool completely.
Now it’s the time for the first part of the filling:
- 115g peanut butter
- 115g cream cheese (e.g. Philadelphia)
- 2 tbsp soft butter
- 0,5 dl sugar
- 1 tsp vanilla sugar
- 1,2 dl whipping cream
Use an electric whisk to beat the peanut butter, cream cheese, and butter. Add slowly the sugar and vanilla sugar. The mixture should be quite fluffy. Beat the whipping cream in another bowl and fold it to the peanut butter mixture. Fill the tartlets with the mixture but leave some space for the second filling as well. Place the tartlets into the fridge and chill for at least two hours.
The second filling:
- 1,2 dl whipping cream
- 115 g dark chocolate
Chop the chocolate into small pieces and place into a bowl. Heat the cream in a sacepan and pour the hot cream over the chocolate. Stir until the chocolate has melted. Cool for half an hour before spreading it over the tartlets. Put them into the fridge once again and cool for another two hours.Serve chilled or at room temperature. If you want, you can garnish them with crushed peanuts.
It might seem first that the recipe is difficult and it takes a lot of time to bake the tartlets but in reality it’s very simple. Most of the time the tartlets are in the fridge and you have time to do other stuff.
This recipe should yield something like 16 tartlets. We promise that these tartlets will be a huge success!