July 2020

J is for July.

Chocolate and peanut tart. A chocolate and peanut pastry, lined with peanut butter, filled with chocolate ganache and topped with chopped peanuts. Food typography for my ATE 2020 recipe calendar.

INGREDIENTS

Butter 115g
Sugar ½ cup
Egg 1 large
Peanuts ½ cup, finely ground
Cake Flour 1½ cups
Baking Powder 1 teaspoon
Cocoa Powder 1 tablespoon
Dark Chocolate 220g
Butter 2 tablespoons
Cream 180ml
Peanut Butter

METHOD

Start by making the pastry. Cream butter and sugar, add egg beating well until light. Sift in the ground peanuts, flour and baking powder then mix well. Roll out to approximately 2mm thick and line a tart tin.

Bake at 180°C for 15 to 20 minutes.

To make the chocolate ganache, chop the chocolate evenly and place in a bowl. Put cream and butter into a saucepan and heat until its just about to boil, then pour over the chopped chocolate, stir well until the chocolate is melted and smooth. Allow to cool.

Line the base of the tart with peanut butter, then top with the ganache and allow to set completely.