Chocolate Peanut Tarts

An ultra gourmet recipe: Chocolate peanut tarts very melting! We love their biscuit dough and their chocolate ganache marbled with peanut butter... All this with only 8 ingredients: what more could you ask for?

If you have a peanut butter jar in your cupboard, I advise you to try these creamy little chocolate and peanut tarts! They are really very simple to make, you don't even have to make a pie crust. You just have to mix biscuits, like for a cheesecake base. Very simple I tell you!

What ingredients should you plan for these chocolate peanut pies?

To make these chocolate peanut pies, you just need 8 ingredients to do it all : the base and the garnish.

For the base, you will need dry biscuits and unsalted butter. As for dry biscuits, I usually use Mc Vities, you can find them in the English section of supermarkets. They are very lightly sweetened, I like them for that. Otherwise, any other type of dry biscuit will do: petit brun, petit beurre...

For the filling, 6 ingredients will be needed:

Dark chocolate pastry : here I use a light chocolate, with 52% cocoa. The more daring can take a stronger one, of course.

Liquid cream : to create the ganache. Choose it whole with 30% fat.

Unsalted butter : it is used to give consistency to the ganache, so that it holds well in the tarts.

Brown sugar : you need very little, and you can even do without it, depending on your tastes.

Salt : to subtly enhance the taste of chocolate.

Peanut butter : the second star of the recipe after chocolate! Take it without a piece for this recipe.

How to make these very melting chocolate peanut pies?

It's very simple! First, we mix the biscuits and mix them with the melted butter. We pack the mixture into 3 11cm tart molds in diameter. Then place in the refrigerator to solidify the whole thing. Then put the molds in the oven for 5 minutes (blind baking).

Then we prepare the chocolate ganache. To do this, heat the liquid cream, brown sugar and salt in a saucepan until boiling. Then pour over the chocolate cut into pieces. Smooth to obtain a very homogeneous consistency.

All that's left to do is pour this ganache onto the tart bases. Let the ganache thicken for a few minutes. Finally, warm the peanut butter slightly in the microwave or bain-marie so that it is more liquid and place a spoonful on each tart.

With a wooden pick we trace spirals to lightly mix the two, and thus have a marbled result. All that remains is to wait while letting the tarts cool at room temperature...

Other recipes to try

If you like this kind of easy-to-make treats, I can advise you to take a look at these other recipes from the blog: the Chocolate peanut butter brownie, Banana bread chocolate peanut butter Chocolate peanut butter cookies, Giant chocolate almonds coconut cookie Dark chocolate pecan cookies, Chocolate mug cake.

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute pies!

Very Melting Chocolate Peanut Tarts

4.86 on 7 votes

The chocolate peanut duo, tartlet version!

Amount : 3 tartlets

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Prepare in advance 25 minutes min

Cook time 5 minutes min

Total 30 minutes min

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Ingredients 

Biscuit base

• 130 g shortbread cookies I use McVities
• 80 g soft butter, melted

Garnish

• 175 g 52% cocoa dark chocolate
• 30 g unsalted butter
• 120 g whole liquid cream 30% mg
• 1 cs brown sugar dose according to your taste
• 1 pinch of salt
• 3 tbsp peanut butter without pieces organic department

Prepare in advance 

• Prepare the pie bases, finely mix the cookies and mix with the melted butter. Firmly pack this mixture into 3 11cm pie molds and refrigerate for 30 minutes. Preheat the oven to 190 ° traditional heat and bake for 5 minutes.
• In a saucepan heat the cream, butter, brown sugar and salt until boiling. Pour over the crushed chocolate, mix to obtain a homogeneous consistency.
• Pour the ganache on the tart bases, let cool for about 8 minutes (it should not be too hard to mix well with the peanut butter afterwards)
• Heat the peanut butter (microwave or double boiler) so that it is rather liquid. Place about 1tbsp on each pie and without delay make shallow lines using wooden picks.
• Let cool to room temperature (under a bell is ideal).

Notes

To put in the fridge if they are not consumed quickly. Take them out 30 minutes before serving to optimize their taste!

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Recipe : Dessert, Snack