Birthday Tart {Peanut Butter Caramel + Chocolate Fudge Tart}

Gooey peanut butter caramel and rich chocolate fudge wrapped in a buttery chocolate crust .

Ingredients:

Crust

• 1 cup (140 grams) all purpose flour
• 1/4 cup (30 grams) ground almonds
• 3 tablespoons (30 grams) dutch process cocoa
• 3 tablespoons (50 grams) sugar
• 8 tablespoons (115 grams) butter

Peanut caramel fudge layer

• 2 tablespoons (30 grams) butter
• 3 tablespoons golden syrup
• 1 can (395 grams) sweetened condensed milk
• 1/4 cup (  grams) peanut butter

Chocolate fudge layer

• 7 tablespoons (100 grams) butter
• 1/2 cup (65 grams) dutch process cocoa
• 1/3 cup (75 grams) sugar
• 1/2 cup (120 mls) double cream
• chopped salted peanuts, for sprinkling

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

• Saucepans, bowls and spoons
• 10 inch tart pan with a loose bottom

Directions:

Crust first. Put the flour, cocoa, ground almonds and sugar in a bowl and give them a mix.

Dice the butter and rub it in with your hands or a pastry blender. You can do it in a food processor but it only takes a couple of minutes to do it by hand and there is less to clean up.

Tip the dough out onto the bench and press into a disc. Wrap with plastic wrap and chill in the fridge for at least an hour. When the dough is like super chill bro, turn the oven to 180C (350F). Roll the dough out into a large circle.

Carefully lift the circle and drape it over the tart pan. It will probably crack and bits will fall off. No worries. Press the dough into the pan. Use your fingertips to press any breaks back together. Trim the top edge down to the level of the pan. Use the bits to patch any holes or thin bits.

Use a cup or glass with a flat bottom to smooth the surface of the dough. Pop it back into the fridge to firm up for 10 minutes.

Line the dough with foil or plastic wrap and fill with blind baking beads/beans/rice.

Bake for 30 minutes before removing the blind baking stuff and baking for a few more minutes uncovered. When it’s done the crust should be firm and dry on the surface. And the kitchen should smell like chocolate and butter. Be careful removing your baking beans so you don’t knock off bits of crust.

While the crust is cooling (or later if you don’t have time) make the peanut butter + caramel fudge layer. Pop all the ingredients into a medium saucepan and melt together over a medium heat.

When the mix starts to bubble a bit turn the heat down to medium low and let it cook for 4 to 5 minutes. It will darken slightly and the surface will be a bit dull looking.

Tip it straight into the waiting tart shell. Use an offset spatula or the back of a spoon to smooth it out to the edges and make sure it’s level. It will start to firm up as soon as it cools down. Lick the spoon.

Now you can leave it to cool for 15 minutes or so and then do the chocolate layer, or leave it longer if you need to. To make the chocolate fudge layer it’s pretty much groundhog day. All the ingredients go into a saucepan.

Melt them together over a medium heat. Let it bubble for only a minute or two this time.

Pour the chocolate over the tart trying to cover as much of the surface with the stream of fudge as you can. Use your offset spatula or spoon to smooth it out.

Festoon it with chopped salted peanuts. Chill in the fridge for 2 hours.

Cook’s Notes:

• Use standard peanut butter rather than natural as it will emulsify better with the other ingredients
• A hot knife will help to cut the tart more cleanly

 – Keep this tart in the fridge – it should last 4-5 days but I suspect it will disappear before then – 

Adapted from My Paris Kitchen and the Cuisine Magazine.

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