Ingredients
Tart shell
350g digestive biscuits
175g unsalted butter, melted
1/4 cup (25g) dark cocoa
Filling
400g unsalted crunchy peanut butter
Chocolate ganache
500g bittersweet dark chocolate, roughly chopped
1 cup (250ml) thickened cream
Peanut brittle
1 cup unsalted peanuts, roughly chopped
1/4 cup (55g) firmly packed brown sugar
1 tbspn Maggie Beer Verjuice
Tart shell
350g digestive biscuits
175g unsalted butter, melted
1/4 cup (25g) dark cocoa
Filling
400g unsalted crunchy peanut butter
Chocolate ganache
500g bittersweet dark chocolate, roughly chopped
1 cup (250ml) thickened cream
Peanut brittle
1 cup unsalted peanuts, roughly chopped
1/4 cup (55g) firmly packed brown sugar
1 tbspn Maggie Beer Verjuice
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Methods
Prep time: 20 mins / Cook time: 10 mins.
1
Grease a 28cm x 3cm tart tin with a removable base, set aside.
2
Place the biscuits into a food processor and blend for 2 minutes or until their texture resembles breadcrumbs, then pour in the melted butter and cocoa. Blend for a further 2 minutes until well combined.
3
Remove the mixture from the processor and press evenly across the base and up the sides of the tart tin. Place into the fridge to keep cool.
4
Meanwhile, place the peanut butter into a medium glass bowl and gently heat in the microwave for 2 minutes or until it has softened and can be stirred.
5
Place the caramel into a separate small bowl and gently heat in the microwave for 30 seconds. Pour the caramel into the bowl with the peanut butter and stir to combine.
6
Pour the chocolate caramel mixture onto the biscuit base and spread to evenly cover the base. Return to the fridge to set for approximately 30 minutes.
7
To make the chocolate ganache, place the chocolate into a medium sized heatproof bowl and place over a medium sized saucepan 1/3 filled with water. Place the saucepan over high heat and pour in the cream, stirring every 2 minutes to ensure the chocolate does not catch or burn on the bottom. Once the mixture is completely smooth, remove the bowl from the heat and set it aside to cool for about 30 minutes (or until 40°C, if you have a digital thermometer).
8
Pour the chocolate ganache over the peanut filling, then return the tart to the fridge to set; this will take approximately 1 hour.
9
To make the peanut brittle, preheat a fan forced oven to 180°C.
10
Place the peanuts, brown sugar & Verjuice into a bowl and mix together until well combined.
11
Evenly spread the mixture onto a lined baking tray and place it into the preheated oven to bake for 10-12 minutes.
12
Remove and allow to cool, then break into smaller pieces.
13
To serve, remove the tart from the tin and slice it into 12 even pieces. Serve with peanut brittle and/or crème fraiche.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 20 mins / Cook time: 10 mins.
1
Grease a 28cm x 3cm tart tin with a removable base, set aside.
2
Place the biscuits into a food processor and blend for 2 minutes or until their texture resembles breadcrumbs, then pour in the melted butter and cocoa. Blend for a further 2 minutes until well combined.
3
Remove the mixture from the processor and press evenly across the base and up the sides of the tart tin. Place into the fridge to keep cool.
4
Meanwhile, place the peanut butter into a medium glass bowl and gently heat in the microwave for 2 minutes or until it has softened and can be stirred.
5
Place the caramel into a separate small bowl and gently heat in the microwave for 30 seconds. Pour the caramel into the bowl with the peanut butter and stir to combine.
6
Pour the chocolate caramel mixture onto the biscuit base and spread to evenly cover the base. Return to the fridge to set for approximately 30 minutes.
7
To make the chocolate ganache, place the chocolate into a medium sized heatproof bowl and place over a medium sized saucepan 1/3 filled with water. Place the saucepan over high heat and pour in the cream, stirring every 2 minutes to ensure the chocolate does not catch or burn on the bottom. Once the mixture is completely smooth, remove the bowl from the heat and set it aside to cool for about 30 minutes (or until 40°C, if you have a digital thermometer).
8
Pour the chocolate ganache over the peanut filling, then return the tart to the fridge to set; this will take approximately 1 hour.
9
To make the peanut brittle, preheat a fan forced oven to 180°C.
10
Place the peanuts, brown sugar & Verjuice into a bowl and mix together until well combined.
11
Evenly spread the mixture onto a lined baking tray and place it into the preheated oven to bake for 10-12 minutes.
12
Remove and allow to cool, then break into smaller pieces.
13
To serve, remove the tart from the tin and slice it into 12 even pieces. Serve with peanut brittle and/or crème fraiche.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Verjuice 375mL
$9.95
