Hello! I hope you all are having a lovely week. I’m so excited to be sharing this recipe with you today!
I made this at work a couple of weekends ago with no intentions of sharing it on here. I sort of winged the recipe and didn’t know if it would be nicely balanced, or actually taste like a peanut butter cup at all. That was until I stole a slice from the counter at the bakery, sunk my fork through the layers and took a bite.
And it was heaven. Pure, peanut butter cup heaven.
I did the nice thing and shared my slice of heaven around with the other staff, and everyone ooh-ed and aah-ed and came back to steal another forkful, and another forkful, until everyone had their mouths full of peanut butter and chocolate goodness.
A while ago, Mr Man tried to create a rule that I have to bring home something that I’ve made for him at the bakery at least once a week. He finds it unfair that he follows me on Instagram, and sees all those baked goods, but he does’t get to try them.
So I got him a slice, packed it up and brought it home, where I managed to sneak in a couple of the photos you see here before he demolished the entire thing.
It’s that good, guys. I just had to share the recipe with you.
The base is one of my favourites, a salty/sweet, very buttery and crumbly, crunchy biscuit base. The filling is taken from a recipe I posted a few years ago for peanut butter cups. And then that’s topped with a silky smooth, milk chocolate ganache. Perfectly balanced and perfectly delicious.
I decorated mine with some chantilly and peanut praline, for a little crunch. You can do whatever you like on top! Even leave it plain – then it actually looks like a giant peanut butter cup. X
- FOR THE BASE:
- 400g graham crackers or digestive biscuits
- 50g caster (superfine) sugar
- 40g milk powder
- 7g sea salt
- 110g unsalted butter, melted
- 110g cream
- FOR THE PEANUT BUTTER CUP FILLING:
- ½ cup smooth peanut butter
- 30g unsalted butter
- 2 tbsp light brown sugar
- ½ cup + 2 tbsp icing sugar, sifted
- FOR THE CHOCOLATE GANACHE:
- 250g milk chocolate, finely chopped
- 250g heavy cream
- 1 tbsp glucose or corn syrup
- Lightly grease or butter a 10 inch tart tin with removable bottom.
- To make the base, blitz the cookies in a food processor to make a fine crumb. Combine with the sugar, milk powder and salt in a medium bowl.
- Whisk the cream into the melted butter and add to the dry ingredients, mixing to combine.
- Press the mixture evenly into the base and sides of the tin. Refrigerate.
- To make the filling, put the peanut butter, butter and brown sugar in a medium saucepan and melt over a medium heat. Stir it constantly and once it begins to bubble a little around the edges, take it off the heat.
- Add the icing sugar, a few tablespoons at a time, mixing well after each addition until it is all combined. Put into the tart shell, pressing it out into an even layer. Refrigerate.
- To make the ganache, bring the cream and the glucose syrup to the boil. Remove from the heat and dump in the chopped chocolate all at once. Allow this to stand for 1 minute.
- Using a rubber spatula, stir the ganache, starting in the middle and working outwards until all the chocolate and cream is combined and the ganache is smooth and shiny.
- Pour the ganache over the top of the peanut butter filling and spread out evenly. Refrigerate for at least an hour, or until set.
- Optionally, serve this tart with whipped cream and chopped peanuts or a peanut praline.
- Keep refrigerated. Serves 10 - 12.
- Happy baking!