Chocolate and Peanut Butter Tartlets

by Sjaiful A. on Fri, February 04, 2011

Peanut butter and chocolate are best buddies. So we devised a cunning tart-shell, filled it with lovely chocolate and peanut butter. The result: a lovely, light tart with sudden bursts of nutty saltiness.

Bits of saltiness between sweetness

Serves 6 people

Creamy peanut butter and decadent chocolate will get you wanting more.

Foodster's Verdict

Chocolate and Peanut Butter Tartlets


  • Preparation
    20 minutes
  • Total
    Shortcrust Pastry
    1 bar dark chocolate
    Chunky peanut butter

    Chocolate Egg Royale:
    250ml chocolate milk
    3 eggs
    1 tsp vanilla essence
    80-100g castor sugar


Roll shortcrust pastry and cut into rounds and put them into cupcake molds.

Preheat chocolate milk until it’s lukewarm. In a separate bowl, crack eggs whisk in sugar.

Slowly pour the chocolate milk into the mixture of egg and sugar, whisking it in. Add in essence.

Divide royale into pastry shells. Put a chunk of dark chocolate and a teaspoon of peanut butter into each shell.

Bake in a bain marie for 20 minutes in a 180C oven.



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