As candy and salty combos go, peanut butter and jelly (or jam) is among the classics. I bear in mind desperately wanting to repeat the children I noticed on all of the Nickelodeon exhibits and make PB&J sandwiches after college. The bread needed to be thick and white, the peanut butter clean and the jam beneficiant. These tarts are a enjoyable spin on the favored pairing, with a wealthy, peanut butter cream and dollop of jam – ideally grape jam, if you will discover it, however raspberry or cherry additionally work a deal with.
Peanut butter and jam tarts
Prep 20 min
Chill 3 hr +
Cook dinner 30 min
Makes 12
For the pastry
200g plain flour, plus further for dusting
70g icing sugar
A pinch of salt
120g unsalted butter, plus further for greasing
1 egg yolk
For the filling
3 egg yolks
75g caster sugar
30g cornflour
375ml milk
100g clean peanut butter
130g unsalted butter
3 tbsp grape jam, or raspberry or cherry jam
Chopped roasted peanuts, to embellish
To make the pastry, put the flour, sugar, salt and butter in a meals processor and blitz till fantastic. Add the egg yolk and two tablespoons of chilly water and pulse briefly till the combination begins to clump; if it appears to be like actually dry, add one other tablespoon of water.
End up the dough on to a flippantly floured floor, give it a quick mild knead to carry it collectively, then wrap and chill within the fridge for 2 hours, or till agency.
Warmth the oven to 200C (180C fan)/390F/fuel 6. Grease the holes of a cupcake tray with melted butter and mud flippantly with flour. Roll out the pastry to about 3mm thick and use a cutter about 2cm wider than a cupcake gap to chop out 12 circles. Line the pastry circumstances with some greaseproof paper and fill with baking beans or raw rice. Blind bake for 20 minutes, take away the paper and beans, then bake for one more seven to 10 minutes, till the bottom is golden.
To make the filling, whisk the egg yolks, sugar and cornflour till clean. Warmth the milk in a small saucepan till steaming. Pour the recent milk over the egg combination in three batches, whisking to mix after every addition. Tip every little thing again into the saucepan, and warmth gently, stirring typically, till the custard thickens sufficient to coat the again of a spoon. Take away from the warmth and whisk within the peanut butter till clean. Stir within the butter till melted, then pour the custard right into a clear bowl. Put some clingfilm on the floor and go away to chill to room temperature. Chill within the fridge for 3 to 4 hours, till fully chilly.
Whenever you’re able to assemble, whisk the chilled peanut butter cream for a minute or so to lighten it and take away any lumps. Fill every pastry shell with the cream, make somewhat dip within the center and fill it with half a teaspoon of jam. High with a couple of crushed peanuts earlier than serving.
UK readers: click on to purchase these components from Ocado
Post a Comment