Monday, 18 March 2013

Chocolate Chip Cookie Peanut Butter Tart

Recipe adapted from Cookies & Cups

Chocolate Chip Cookie Peanut Butter Tart

For the base(450g cookie dough- ingredients listed below for 900g)
200g unsalted butter
100g caster sugar
60g muscovado sugar
170g dark brown sugar
1tsp salt
3tsp vanilla extract
1 egg
1 egg yolk
250g plain flour, sifted
½ tsp bicarbonate of soda
150g chocolate chips

For the filling
200g peanut butter
85g unsalted butter
60g icing sugar, sifted
2tbsp double cream
½ tsp vanilla extract
For the ganache
100g milk chocolate
120ml double cream
pinch salt
To serve
10g milk chocolate, grated

 Preheat the oven to 180C/350F/mark 4. Grease the bottom and sides of 9 inch pie dish. 

2. For the base, mix together all the ingredients for the cookie dough, starting with the butter and sugars, then mixing in the remaining ingredients. Press the cookie dough into the bottom and up the sides of the pie dish. Bake for 15-20 minutes, or until pale golden. Leave to cool for 30 minutes.

3. For the filling, beat together the peanut butter and butter. Mix in the icing sugar, followed by the cream and vanilla extract. Transfer the filling to the base and spread evenly. Refrigerate for 30 minutes.

4. For the ganache, break up the chocolate and place in a heatproof bowl. Bring the cream to a boil and pour over the chocolate. Add the salt and stir to combine, then refrigerate for 5 minutes.

5. Pour the ganache over the pie and return to the fridge for an hour. Sprinkle with the grated chocolate and serve.

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