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[5 ingredients | simple baking]
little chocolate pnb tartlets
From Stonesoup
makes 6
The secret to these tartlets is using milk chocolate, an idea I pinched from the boys at Bourke Street Bakery. Normally I’m a dark-chocolate-or-nothing type of girl, but with the saltiness of the peanut butter, the sweeter caramelly flavour of milk chocolate works a treat. Just don’t skimp on the quality of your chocolate.
If you find your chocolate starting to ‘split’ or go all grainy, stir through a tablespoon or two of cold cream and stir vigorously until it’s smooth again – A trick I had to use recently when I was making these tartlets on the weekend.
I’ve found that it takes a little bit of practice to get your tartlet-shell-forming skills honed. Expect to have a few breakages in the beginning.
If you can’t get your hands on digestives, any plain sweet cookie would work. For the Aussies reading, Butternut Snaps are brilliant and a lot easier to form into shape.
6 digestive biscuits (cookies) + extras
3 teaspoons peanut butter
100g (3 1/2oz) milk chocolate, finely chopped
1/4 cup pouring cream (35% milk fat)
Preheat oven to 200C (400F).
Bake 3 digestives for 2 minutes. Carefully, using a tea towel to protect your hand, place one digestive face down and use a soup spoon to gently bend into a shallow tartlet shell. Place on a tray to cool and repeat with remaining cookies, until you have 6 little shells.
Carefully line each shell with about 1/2 teaspoon peanut butter.
Place chocolate in a bowl. Bring cream to the boil and pour over the chocolate. Stir until the chocolate has melted. Spoon chocolate evenly between the prepared shells and sprinkle over a few sea salt flakes if you like.
Allow to cool for a few hours until chocolate is set. If you’re short on time, chill in the refrigerator but your chocolate will loose some of its gloss.
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