|
Ingredients
|
Quantity
|
|
Butter Base
(Tart Shell): |
|
|
Anchor Unsalted Butter + Icing Sugar
|
150g + 50g
|
|
Egg (Grade A)
|
1 no
|
|
All Purpose Flour
|
300g + 2g
|
|
Pic’s Nutty
Whittakers Filling: |
|
|
Anchor Whipping Cream
|
200g
|
|
Whittaker Dark Chocolate (50%)
|
200g
|
|
Anchor Unsalted Butter & Sea Salt
|
20g + A pinch
|
|
Pic’s Crunchy Peanut Butter (Salted)
|
As necessary
|
|
Topping:
|
|
|
Pic’s Crunchy Peanut Butter (Salted)
|
As necessary
|
Methods:
Butter Base:
1. Combine butter and icing sugar. Mix well
2. Add in egg. Mix in dry ingredient till form dough
3. Rest in the chiller for 30 minutes before rolling onto the tartlets mould.
4. Roll out the dough to 2mm thickness and fully bake the tart shells at 180°C for 13-15minutes.
Pic’s Nutty Whittakers Filling:
1. Combine cream, chocolate, butter and a pinch of salt in the microwave. Stir till smooth
2. Pipe some Pic’s Peanut Butter onto the coated tartlets shell
Assembles:
1. Fill the remaining shell with Whittakers Dark Chocolate Filling.
2. Allow the tarts to set in the chiller for 1 hour. Garnish with some Pic’s Peanut Butter on the surface before served.