New Zealand Woman’s Weekly - - FOOD -

MAKES 8-10 small tarts

I al­ways think you need at least one truly deca­dent treat at a tea party – and these tarts are it!

3 tbsp brown su­gar

2 sheets sweet short pas­try FILL­ING

5- 6 heaped tbsp crunchy peanut but­ter

1 cup caster su­gar

4 tbsp wa­ter

100g but­ter

100ml cream

1 cup salted roasted peanuts, roughly chopped

200ml cream

150g dark choco­late, chopped Sweet ‘n’ salty pop­corn to gar­nish (op­tional)

1 Sprin­kle the brown su­gar over one sheet of pas­try and top with the other sheet. Fold in half once and roll out, then fold again the other way and roll out again. Line the tart cases and chill for 30 min­utes.

2 Pre­heat oven to 180°C. Pre-bake the shells by lin­ing with bak­ing pa­per, fill­ing with rice or beans, then re­mov­ing the pa­per and rice af­ter 15 min­utes. Con­tinue bak­ing un­til golden and crisp – about 10 min­utes. Cool, then spread with the peanut but­ter.

3 For the fill­ing, com­bine the su­gar and wa­ter to­gether in a saucepan over medium heat un­til it comes to the boil. Cook for 5-7 min­utes, with­out stir­ring, un­til it turns a golden caramel in colour. Re­move from the heat and add the but­ter and cream (it will hiss and spit), then salt. Cook for a fur­ther 2-3 min­utes be­fore stir­ring in the peanuts. Cool for 10 min­utes, then pour evenly into the tart shells. Chill for at least 2 hours or un­til the caramel be­comes firm.

4 Heat the cream to trem­bling stage, re­move from the heat and add the choco­late. Cover with a tea towel and leave for 10 min­utes. Whisk un­til smooth, then cool for 10 min­utes.

5 Pour the choco­late and cream mix­ture over the peanut-caramel tarts. Chill to set – about 30- 45 min­utes.

6 Top with pop­corn and serve.



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