Peanut Butter, Jam & Milk Chocolate Tarts #helpfulcooks
Peanut Butter, Jam & Milk Chocolate Tarts #helpfulcooks

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, peanut butter, jam & milk chocolate tarts #helpfulcooks. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Peanut Butter, Jam & Milk Chocolate Tarts #helpfulcooks is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Peanut Butter, Jam & Milk Chocolate Tarts #helpfulcooks is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook peanut butter, jam & milk chocolate tarts #helpfulcooks using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Peanut Butter, Jam & Milk Chocolate Tarts #helpfulcooks:
  1. Get 150 g Plain Flour
  2. Take 75 g softened unsalted butter
  3. Prepare 50 g icing sugar (sifted)
  4. Prepare 1 egg yolk (or 1-2 tablespoons of water if intolerant to eggs)
  5. Take 1 heaped teaspoon raspberry jam (per tart)
  6. Make ready 1 heaped teaspoon crunchy peanut butter (per tart)
  7. Take 200 g milk chocolate (melted)
Instructions to make Peanut Butter, Jam & Milk Chocolate Tarts #helpfulcooks:
  1. First, make your pastry. Rub the butter into the flour until it resembles fine breadcrumbs. Then, sift in your icing sugar and mix it in with the flour mixture. Add the egg yolk or water and mix it in so that it forms a soft dough. If you find that the dough is too short you can add a tablespoon (or less) of water extra.
  2. Wrap the dough in clingfilm and pop it into the fridge to "rest" for half an hour. Pre-heat your oven to 200 degrees centigrade/Gas mark 6.
  3. Roll out your pastry to roughly half a centimetre thick and cut into 6 circles to fit your tart tins (about 7 cms across). Press into tart tins and then blind bake for 20 minutes. I used baking beans in mine to ensure an even bake and no rise etc.
  4. Allow the pastry cases to cool, remove baking beans (or whatever you've used) and then add your jam & peanut butter to the bases. Mix them together in situ carefully and spread evenly.
  5. Melt your chocolate and cover & spread across your jam/peanut butter layer in the tart cases (about 3 teaspoons of melted chocolate per tart). Pop them into the fridge to set. To finish & for decoration you could dust with some icing sugar. Voila, enjoy!

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