PB, Date & Himalayan Pink Salt Tart
It's the semi-final of our fave baking show and boy oh boy, have we got a delish tarty treat for you. This week's recipe is courtesy of Alice Dalrymple of Alice & Peanut Butter and you'll want to set a 'date' in your calendar to bake this one... 😏
Crunchy peanut butter + salted chocolate + homemade pastry = patisserie perfection 👅
You will need:
200g plain flour
140g of unsalted butter (80g for the tart base and 60g for the chocolate topping)
40g caster sugar
1 egg yolk
A pinch of salt
400g Peanut Butter
90g icing sugar
100g bar of Date & Himalayan Pink Salt milk chocolate
100g bar of Maca, Vanilla & Cacao Nibs dark chocolate
How to make it:
Sift the flour into a bowl and rub in 80g of the butter with your finger tips until it looks like breadcrumbs.
Add the sugar, salt, egg yolk and enough cold water to bring the dough together.
Give it a good knead before wrapping the disc-shaped dough in clingfilm and chill for 30 mins.
Roll out the pastry as thick as pound coin and place into your pastry.
Trim the excess pastry, prick all over the fork, and chill for 15 mins.
Fill the tart with baking beans and baking paper and pop your pastry into a 200'c oven - blind bake for 12 minutes.
Remove baking beans and bake until golden brown (keep those beady eyes on it) 👀
For your filling - mix the crunchy peanut butter with the icing sugar and spread the mixture inside the pastry.
Melt the choc with the remaining butter and pour it lavishly over the peanut-butter-filled-tart.
Here's the tricky part - place your completed, dreamy, salty, delish tart into the fridge to allow the choc to solidify. This will take 30 mins but we promise, it will be so worth the wait!
P.s South West foodies - Alice can also be found chronicling her food journey at The Bristol Food Tour 🍍🍲