A Salty Chocolate Peanut Butter Tart
A quick and painless recipe for when you want dessert but don’t necessarily want to make it.
I may have expressed this before, but I hate baking. I don’t like the anxiety of possibly messing something up or the hassle of measuring everything out — honestly I don’t even like eating it. Regardless, this recipe is super easy, delicious and you can swap out ingredients for whatever you have on hand. It was inspired by another recipe from my favourite cook book right now (Dining In). Check it out.
What you’ll need
Filling
5 C bittersweet chocolate, chopped
1 C heavy cream
3/4 C peanut butter (or almond butter)
1/4 C honey (or maple syrup)
Pinch of salt
*You can also try incorporating spicy chocolate, walnuts or brewed espresso.
Crust
1/4 C of almond flour + 2 tablespoons of all purpose flour (you can use entirely almond but you may have a more crumbly crust).
1/4 C red cocoa powder
1/4 C powdered sugar
1/2 C melted butter
Pinch of salt
*You can add things like cinnamon or coconut flakes to switch it up.
Make it
Combine all crust ingredients in a bowl and mix until there are no dry bits. The mixture should be dark and hold together.
Bake crust in an 8-inch cake or tart pan at 350 degrees for 15 minutes or until crust is firm.
In a medium bowl add chocolate, peanut butter and salt.
Heat honey and cream in a saucepan until it simmers. Do not boil. Remove from heat and pour over chocolate mixture.
Stir with a spatula until well combined. Mixture should be glossy, smooth and thick.
Pour into pan and let cool for at least an hour. You can chill in the fridge to speed things up. Top with flaky or coarse salt before serving.
