Oh my word! It’s lucky I have a large enough family that these were not hanging about too long or there would have been no stopping me! These tarts are very indulgent and perfect for a treat with a cup of coffee on a Wednesday. Or you could make it larger and slice it up for a party (for one!).
Either way, the flavours are great and the smooth texture of the filling with the shortness of the pastry……..OK, I have to stop. I have just drooled on my laptop!
Again, pastry-wise, I make my shortcrust (I do love taking my frustrations out on dough) but really there is nothing wrong with pre-prepared pastry. It’s exactly the same ingredients.
Prep time: 10 minutes
Cooking time: 14 minutes
Makes: 9 tarts
For the pastry
225 g plain flour
100 g butter
Pinch of salt
50 ml of water
For the filling
1 can of condensed milk
50 g butter
2 tsp peanut butter
100 g dark chocolate for the purpose of drizzling!
First off, preheat your oven to 180 degrees. Grease a muffin tray really well. Grease that bad boy good! Now if you’re making the pastry, stick with me, if not skip my lengthy ramblings and move on to step 2!
Sift the flour into a large mixing bowl and add the salt. Cube the butter then add to the flour. Using your fingertips, rub the butter and flour together until it resemble breadcrumbs. Adding the water a spoon at a time, form a dough. Make sure it’s all combined. Roll it into a ball and wrap in cling film. Stick it into the fridge and chill!
After your five minutes of chill time, put your pastry on a floured surface. Roll it out thinly. Using a round cutter, cut out 9 circles and place each one in a muffin tin hole.
Bake blind for 7 minutes. That means the pastry case with a bit of baking paper and fill with baking beans/grains of rice. (I use the same dried chick peas over and over again.)
Whilst your little tarts are being baked, make the filling. Add the carnation milk and the butter to a saucepan. Heat it gently. It’s going to get super hot like lava, so please do be careful. Keep stirring and it will start to thicken. Once it’s thickened up a bit add in the peanut butter and keep stirring. Eventually you’ll end up with a thick, gooey substance.
Take the pastry cases from the oven and remove the baking paper and beans. Spoon in the mixture carefully as it’s still really hot. Pop them back in the oven for a further 7 minutes.
Melt your dark chocolate in a bowl over a saucepan filled with boiling water. Heat it gently. Take out the tarts and carefully remove them from the tin. Pop them on a cooling rack. Grab a fork and drizzle the chocolate over the top. Release your inner Banksy and go to town on it!
Whilst the tarts are cooling, let’s not pretend we don’t know what’s going to happen. I don’t blame you, it’s been on my mind too. What has happened to the leftover remains of fudge and chocolate?! Well this is cooks privilege isn’t it? They of course need to immediately be placed in your mouth. Don’t delay or someone else will get there first…
And that’s it! Enjoy your tiny, tasty, more-ish, decadent tarts!