PEANUT TOFFEE & CHOCOLATE TARTS
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.