Viewport width =
March 11, 2013 | by  | in Opinion |
Share on FacebookShare on Google+Pin on PinterestTweet about this on Twitter

The Sweet Scoop

hello and welcome to the sweet scoop, salient’s fortnightly baking column. baking is often talked of as some mysterious art,  and there are many people who say that they “just can’t bake”. in fact, it is just like finding easterfield 201: all you need to do is follow directions and give it a go. over the next two trimesters, we’ll bake our way through cakes, tarts, puddings, and maybe even popcorn balls, always with easy and achievable recipes.

This week’s sweet treat is the peanut butter tart, built on that amazing combination of peanuts and chocolate. It’s one of my favourite pairings of ingredients—the sweet pastry and bitter chocolate contrast perfectly with the velvety smooth peanut butter filling. Furthermore, these tarts are super easy to make: although there is some cooling time, the steps are all fast and simple. They travel well, and could grace any tea party, dinner, picnic, or bake sale.



1.5 tablespoons smooth salted peanut butter
125g cream cheese
1/2 cup icing sugar
1/2 cup, plus 1 tablespoon cream
1/2 teaspoon butter
60g dark chocolate
12 pre-baked tart shells (sweet short pastry, 12x60mm, you
can find these in the supermarket or make your own)

First, heat a pot of water to boiling, and sit a bowl over the top of it. Place the chocolate, butter and one tablespoon of cream in the bowl, and stir it until melted. Take teaspoons of the chocolate, and spoon into each tart shell. Smear it around the inside of the shell, thereby lining each one with chocolate.
Cover, and place in the fridge for 30 – 60 minutes, or until the chocolate has hardened.

Prepare the tart filling by mixing the peanut butter, cream cheese and icing sugar together in a food processor or by hand until smooth. Whip half a cup of cream until it’s very stiff, then fold it gently into the peanut butter mixture until fully combined. Chill, covered, in the fridge until the mixture hardens a little (about 20 minutes).

Remove the shells and filling from the fridge, and spoon the filling into the tart shells. You can decorate them with chocolate shavings, chocolate curls or with chopped peanuts. For a gluten free alternative, serve the filling on its own or with fruit.


Julia Wells

Share on FacebookShare on Google+Pin on PinterestTweet about this on Twitter

About the Author ()

Comments are closed.

Recent posts

  1. Laneway: Luck of the Draw
  2. Cuttin’ it with with Miss June
  3. SWAT
  4. Ravished by the Living Embodiment of All Our University Woes
  5. New Zealand’s First Rainbow Crossing is Here (and Queer)
  6. Chloe Has a Yarn About Mental Health
  7. “Stick with Vic” Makes “Insulting” and “Upsetting” Comments
  8. Presidential Address
  9. Final Review
  10. Tears Fall, and Sea Levels Rise

Editor's Pick

This Ain’t a Scene it’s a Goddamned Arm Wrestle

: Interior – Industrial Soviet Beerhall – Night It was late November and cold as hell when I stumbled into the Zhiguli Beer Hall. I was in Moscow, about to take the trans-Mongolian rail line to Beijing, and after finding someone in my hostel who could speak English, had decided