One Tin Bakes by Edd Kimber
Author:Edd Kimber
Language: eng
Format: epub
Publisher: Octopus
Published: 2020-05-27T00:00:00+00:00
PEANUT BUTTER CHOCOLATE TART
While I love pastry, sometimes I don’t have the patience or time to make it, so in those times, I turn to cookie crusts – tart cases made with a mixture of cookie crumbs and butter. They’re incredibly quick and simple to throw together, but they do have one down side: they’re not the easiest to remove from the tin, so they’re best served in the tin. My way around this is to mix in an egg white, which acts like glue, holding all of the ingredients together. For this tart, I have stuck with the flavours of two of my favourite candy aisle treats, peanut butter cups and Oreos, a candy and cookie which I think are pretty much perfect.
SERVES 12–14
FOR THE OREO CRUST
36 Oreo cookies
60g (2¼oz/4 tablespoons) unsalted butter, melted and cooled
1 large egg white
¼ teaspoon flaked sea salt
FOR THE PEANUT BUTTER FILLING
315g (11oz/1½ cups) smooth peanut butter
45g (1¾oz/3 tablespoons) unsalted butter, at room temperature
60g (2½oz/½ cup) icing (powdered) sugar
1 teaspoon vanilla bean paste
360ml (12½fl oz/1½ cups) double (heavy) cream
FOR THE CHOCOLATE TOPPING
200g (7oz) dark chocolate (60–70% cocoa solids), finely chopped
60ml (2¼fl oz/¼ cup) double (heavy) cream
15g (½oz/1 tablespoon) unsalted butter
flaked sea salt, for sprinkling
For the crust, place the Oreos into a food processor and process to fine crumbs. Pour in the melted butter, egg white and salt, and process until evenly mixed. Tip the crumb mixture into the prepared tin and press evenly across the base and a little up the sides of the tin. Refrigerate for 20 minutes.
Preheat the oven to 180°C (350°F), Gas Mark 4 and line the baking tin with a large piece of parchment paper that covers all the sides of the tin.
Bake the crust for 12–15 minutes, or until set. If the crust loses definition as it bakes, use a glass to gently press back into shape. You can serve the tart in the baking tin, if you prefer, but the benefit of lining the tin and making the crust with egg white means that you can lift the baked tart from the tin (once thoroughly chilled) and assemble and serve it on a platter.
For the filling, beat the peanut butter, butter, icing sugar and vanilla together in a bowl until smooth. Pour in a quarter of the cream and mix until combined, then repeat with a further quarter of the cream. In a separate bowl, whip the remaining cream until it holds soft peaks, then carefully fold this into the peanut butter mixture, in two separate additions. Spread the filling into the tart crust in an even layer and refrigerate while you make the topping.
Place the chocolate and cream into a heatproof bowl set over a pan of simmering water (ensuring the bottom of the bowl doesn’t touch the water underneath) and heat, stirring occasionally, until fully melted. Remove the bowl from the heat and add the butter, stirring until combined. Allow to cool for 5 minutes, then pour over the filling and spread into an even layer.
Return the tart to the refrigerator for 20–30 minutes, or until the chocolate topping has set.
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