Mini Chocolate and Peanut Butter Tarts | Doctor Bowl
Mini Chocolate and Peanut Butter Tarts
25 mins prepServes 6
Delightful mini chocolate and peanut butter tarts made with an easy 5-ingredient filling. These indulgent desserts are perfect for chocolate lovers and incredibly delicious.
1: Preheat the oven to 180°C.
2: Roll out the shortcrust pastry to 0.5cm thick and carefully line 5 inch tart cases.
3: Cover the pastry with baking parchment and fill with baking beans or dried rice.
4: Bake blind for 10–15 minutes, until lightly golden, then remove the baking beans and paper.
5: Return the cases to the oven and bake for another 5 minutes, until fully cooked.
6: In a small pan over medium heat, add the coconut cream, chocolate, maple syrup, and peanut butter. Whisk until smooth.
7: Pour the filling into the cooled crusts and top with crushed peanuts.
8: Carefully transfer to the refrigerator and chill until firm.
