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"
1 bar dark chocolate
Chunky peanut butter
Chocolate Egg Royale:
250ml chocolate milk
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.