Chocolate and Peanut Butter Tartlets

Name: Chocolate and Peanut Butter Tartlets
Prep time: 45 min
Cook time: 310 min
Total time: 355 min
Yield: 12
Cuisine: Bakes
Ingredients: 200 g Plain Flour; 150 g Unsalted Butter; 1/2 cup Chocolate Wheat Flakes; 2 Tbsp Cocoa Powder; 2 Tbsp Icing Sugar; 1/2 tsp Salt; 3 Tbsp Iced Water; 200 g Dark Chocolate; 70 g Thickened Cream; 3/4 cup Peanut Butter; Chocolate Wheat Flakes

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Level

difficult

Cooking

310 min

Preparation

45 min

Ingredients

Servings

Pastry
Plain Flour	200 g
Unsalted Butter chilled and diced	150 g
Chocolate Wheat Flakes	¹⁄₂ cup
Cocoa Powder	2 tbsp
Icing Sugar	2 tbsp
Salt	¹⁄₂ tsp
Iced Water	3 tbsp
Filling
Dark Chocolate chopped	200 g
Thickened Cream	70 g
Peanut Butter	³⁄₄ cup
Chocolate Wheat Flakes for garnishing

How to cook

Prepare the pastry

Place cocoa powder, icing sugar, flour and salt in a mixing bowl.
Use your fingers to rub the chilled butter into the flour mixture until it resembles coarse breadcrumbs.
Sprinkle 2 tablespoons of the iced water over the mixture.
Use a butter knife in a cutting motion to mix it until the mixture starts to hold together.
Press some of the mixture between your fingers - if it holds together easily, do not add any more water. Otherwise, add the remaining half tablespoon of water and combine.
The pastry should be soft, not sticky.
Pat the pastry together with your hands and transfer to a piece of cling film.
Wrap the pastry tightly and store it in the fridge for at least 20 minutes (this pastry can be kept for up to 3 days in the fridge or a month in the freezer).
When ready to use, remove the pastry from the fridge, unwrap and place on a lightly floured work surface.
Place the chocolate wheat flakes in a plastic bag and use a rolling pin to crush them.
Transfer the crushed wheat flakes onto the pastry and gently pat them in. Use the palm of your hand to flatten the pastry slightly.
Use a lightly floured rolling pin, roll the pastry until it is about 3mm thick.
Use a cookie cutter that’s large enough to cut out rounds to fit your muffin tin and cut out circles.
Line the bases of the muffin tin with the pastry then place the pastry-lined muffin tin in the freezer for 30 minutes.
Preheat oven to 190°C and then bake the tart pastry in the oven for 20 minutes.
Remove from the oven and cool completely before using.

Prepare the chocolate filling

Place the cream in a saucepan over medium heat and bring to a rolling boil.
Place chocolate in a bowl and pour the boiling cream over the chocolate and mix very slowly with a spoon until it forms a smooth mixture.

Assemble and serve

To assemble the tarts, spread a tablespoon of peanut butter at the base of each tart shell.
Pour in the chocolate filling and refrigerate for at least four hours.
Top with some chocolate wheat flakes and serve chilled.