What is the best tasting nut butter

Peanut Butter Tart

© Stilpalast

Peanut Butter Tart

Americans are not exactly known for high quality cuisine. But when it comes to pastries, they can boast unbeatable creations, like this delicious peanut butter tart. Adults and children alike will love them (adapted recipe from “Annik's divine cake” by Annik Wecker, ISBN 978-3-8310-1278-7).

ingredients

For round 28 cm tart pan (or springform pan)

For the dough:

  • 100 g of flour
  • ½ teaspoon baking soda
  • 1 pinch of salt
  • 80 g cane sugar
  • 1 teaspoon molasses
  • 60 g cold butter, cut into pieces
  • 150 g peanut butter, without pieces
  • 1 teaspoon vanilla sugar
  • 1 egg yolk

For the cream:

  • 200 g single cream
  • 100 g double cream cheese e.g. (Philadelphia plain)
  • 150 g peanut butter, without pieces (70%)
  • 50 grams of sugar

For the glaze:

  • 100 g of brown chocolate
  • 60 g dark chocolate
  • 90 ml of cream
  • 1 teaspoon vanilla sugar

Buy the ingredients here

See CHF prices and offers for 2 ingredients

preparation

  1. Mix the flour, baking soda and salt in a bowl. In another bowl, mix the butter, peanut butter, sugar, molasses and vanilla with the dough hook of the hand mixer or the food processor to a homogeneous mass. Stir in the egg yolks, then add the flour mixture and quickly work into a dough. Shape it into a ball and place in the refrigerator for at least 2 hours (or even better overnight).
  2. Put the dough in the greased and floured tart pan and refrigerate for 30 minutes. In the meantime, preheat the oven to 170 degrees. Then blindly bake the dough on the second lowest groove for 18 minutes (place baking foil with dried legumes or aluminum balls on the dough).
  3. For the peanut butter cream, beat the cold single cream until stiff and set aside. Beat the cream cheese, peanut butter and sugar in a bowl with the whisk of the mixer. Stir a quarter of the cream into the cream cheese cream and carefully fold in the rest by hand. Spread the cream on the cooled tart base and place the tart in the refrigerator for 30 minutes to set.
  4. For the glaze, chop or grind the two types of chocolate and place in a bowl. Bring the cream with the vanilla to the boil in a pan and pour over the chocolate. Mix gently until the chocolate has melted. Spread the glaze over the cream cheese cream of the tart and let it set in the refrigerator for another 30 minutes. Serve in small pieces.

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