We live in instant world and I can’t just get used to it. Have you heard about Instagram? As name states you should post your photos instantly, I post mine usually at the end of the day. I post my holiday photos after three months (and I’m still not finished) and I blog about food that is long gone. It’s a little bit confusing, especially when my coworkers expect leftovers and very often they’ve forgotten they already ate what I blogged about. But I’m realist, I don’t believe it will change anywhere soon. Anyway it doesn’t really matters if the cake was eaten 3 months ago or a day ago.
These little peanut butter tarts were made for Easter. They are funny ones, as for Easter we call them mazurek, but outside Easter season they are just called tarts. If you are a peanut butter lover you will love them. Just don’t be too generous with the filling, as too much of it will be too much. It’s a really big portion, you may want to divide it by half.
Peanut butter tart
Recipe from Moje wypieki
For 25x34cm pan
- 350g plain flour
- 50g icing sugar
- 200g unsalted butter, cold and cubed
- 1 Tbsp sour cream
- 2 egg yolks
- 150g peanut butter (crunchy or smooth)
- 150g mascarpone
- 100g white chocolate, melted and slightly chilled
- 1 cup salted peanuts
- 150g milk or dark chocolate, melted (I recommend dark one, milk chocolate doesn’t have distinctive flavour to cut through the peanut butter flavour)
Mix together the flour and icing sugar. Add the butter.
With your hands, rub together the flour mixture with the butter cubes until the mixture forms small breadcrumbs. Alternatively, you can use a food processor for 10-12 second.
Add sour cream and egg yolks and knead it quickly. Don’t overwork the dough.
Leave the dough in a fridge for at least 30 minutes (you can even prepare it 2-3 days before, or you can freeze it and store it for few months).
Grease a 25 x 34cm pan with a butter. Dust with flour. Set aside.
Roll out the dough on a lightly floured work surface until it covers the tart base and its sides. Transfer it gently into the pan. Press the dough evenly into the bottom and sides of the pan. Prick the dough with a fork. Line the crust with parchment paper and fill with beans, and bake blind in the oven for 10 minutes. Take the beans out and bake for another 10 minutes or until the pastry is golden.
Mix the peanut butter and mascarpone. Add the slightly chilled white chocolate and mix until well combined. Spread it over the shortcrust base.
Sprinkle the filling with peanuts and drizzle it with melted chocolate.
Let it set.