IMG_6769Happy Monday everyone, how perfect was the weather over the weekend? I hope you were all able to get outside and enjoy it. I’m so excited to share this wonderfully simple and incredibly delicious Chocolate and Peanut Butter Tart with you all - I shared it a while ago on the gorgeous Hello May blog and have been wanting to share it with you since. It would be perfect to serve along side some delicious ice cream or fresh strawberries this festive season. x
Click read more for the recipe.

Chocolate and Peanut Butter Tart

sweet pastry

1 egg
1/3 cup powdered (icing) sugar 2 teaspoons ground almonds Pinch of salt
1/4 cup (57g) butter, softened
1 cup plain flour, sifted
1/2 teaspoon ground cinnamon
In a large bowl break the egg and beat it with a fork. Add the sugar, ground almonds, ground cinnamon and the salt to the beaten egg. Beat with a wooden spoon/spatula until the mixture turns pale yellow and frothy. Cut the butter into very small pieces and set aside.
Pour all of the sifted flour into the egg mixture and mix quickly with the spatula. Then rub the flour with your fingertips until the mixture resembles wet sand – only just sticking together.
Place the mixture onto a well-floured bench, dot with the chopped butter and knead with your hands to combine the butter. Form the dough into a ball, wrap with cling wrap and allow to chill for at least 30 minutes in the fridge.
Preheat oven to 160°C, butter and flour a 20cm pie dish. On a well floured bench roll our your prepared dough to around 1/2 cm thick, then carefully place into the prepared dish. Line the pastry with crumbled baking paper and pour in either rice or pie weights – blind bake the pastry for around 15 min, or until the edges are starting to golden. Allow to cool completely before removing the baking paper – otherwise you’ll tear the pastry.

Chocolate and Peanut Butter Filling

300ml pouring cream
250g good quality milk or dark chocolate
2 tablespoons smooth peanut butter
1/2 teaspoon of vanilla bean paste - or 1 tablespoon of vanilla essence
50g unsalted butter
Place the cream, chocolate, peanut butter, vanilla and butter into a medium sauce pan and gently bring to a light simmer, continue to stir until the butter and chocolate have melted and the mixture starts to thicken. Once thickened remove from heat and allow to cool for around 10min - you can continue to stir the mixture if you like. Pour into your prepared tart shell and place in the fridge for around 1-2 hours or until set. Slice into generous portions and enjoy.
Click here for more delicious Christmas recipes. x