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Peanut Butter Chocolate Tartelettes

These peanut butter chocolate tartelettes combine two of my favorite ingredients in desserts – dark chocolate and creamy peanut butter. A crunchy cocoa crust filled with luscious peanut butter cream, all topped with milk chocolate mousse domes, crunchy peanuts and chocolate truffle cube. Delicious and so beautiful!

Peanut Butter Chocolate Tartelettes

Photo: Natalie Levin

Peanut Butter Chocolate Tartelettes

10 tartelettes about 7 cm in diameter

For cocoa crust:
180 grams flour
30 grams cocoa powder
50 grams sugar powder
100 grams cold butter cut into cubes
1/2 tsp. vanilla extract
Pinch of salt
1 large egg
1-2 tbsp. cold water (if necessary)

For milk chocolate mousse:
1 gram gelatin powder
5 ml. water
150 grams milk chocolate
85 ml. milk
Pinch of salt
1 large egg yolk
200 ml. heavy cream

For praline crunch:
100 grams praline paste
25 grams chopped white chocolate
20 grams butter
20 grams pailleté feuilletine

For peanut butter cream:
150 grams smooth peanut butter
85 grams sugar powder
30 grams soft butter
75 ml. heavy cream

20-30 grams very finely chopped peanuts
Tiny chocolate truffles

You will need:
10 individual 7 cm round baking rings
2 savarin silicon molds (7 cm in diameter)

Peanut Butter Chocolate Tartelettes

Photo: Natalie Levin


  1. Chocolate tart shells: in a food processor with a steel blade blend flour, cocoa powder, sugar, butter, vanilla and salt until mixture is crumbly.
  2. Add egg and continue to blend just until large chunks of dough form. If the dough is not united, you can gradually add 1-2 tablespoons cold water.
  3. Transfer the dough chunks on a lightly floured work surface and create a disc-shape.
  4. Wrap in plastic wrap and refrigerate for about 1 hour.
  5. On a floured work surface roll out the dough about 3 mm thick and cut out 10-12 cm round circles. Line the molds while ensuring the creation of a right angle between the base and the edges.
  6. Pierce the base of the crust with a fork.
  7. Cool in the freezer for about 1/2 hour.
  8. Preheat oven to 180c degrees.
  9. Blind baking: put a sheet of heat-resistant plastic wrap or baking paper over each tartelette and fill with dry beans or special weights for baking.
  10. Bake for about 10-12 minutes.
  11. Remove the weights and the plastic wrap and continue to bake the crust for about 8-10 minutes or until set and fully baked.
  12. Cool completely at room temperature.
  13. Milk chocolate mousse: in a small bowl mix gelatin and water and set aside for 10 minutes at room temperature, until the gelatin absorbs the liquid.
  14. Chop the chocolate and place in a medium bowl. Melt it over double-boiler or in the microwave and set aside.
  15. In a small saucepan heat milk and salt to a simmer.
  16. In a separate bowl whisk yolk until smooth.
  17. Add about 1/3 of hot milk mixture into the yolk while intense whisking until smooth.
  18. Transfer the yolk mixture into the pot with remaining milk, and mix well.
  19. Cook the mixture over medium-low heat, while constantly stirring with a spatula, until the mixture thickens slightly and expect the back of a spoon (if you have a thermometer – the mixture should reach 82-84c degrees).
  20. Remove the mixture from heat, melt the gelatin and add in.
  21. Strain the mixture and add into the melted chocolate. Beat well until mixture is smooth and chocolatey.
  22. Cool for 10 minutes at room temperature.
  23. Whip cream to soft peaks and gently fold into the chocolate mixture until a smooth, uniform mousse is formed.
  24. Pour the mousse the silicon molds and level the top with a spatula. Freeze for 3-4 hours at least until completely set.
  25. Praline crunch: in a small bowl put praline paste, chopped chocolate and butter and melt in the microwave until melted and smooth.
  26. Add in pailleté feuilletine and mix gently with a spatula until blended.
  27. Pour the mixture onto a tray lined with baking paper and spread in a thin layer about 3 mm thick.
  28. Cool in the freezer for about 1 hour.
  29. Cut into small circles (about 6 cm in diameter) and keep in the freezer until assembly.
  30. Peanut butter cream: in a bowl of a mixer with paddle-attachment whip peanut butter, sugar powder and butter until mixture is creamy.
  31. Add in the cream and continue to whip until smooth cream forms.
  32. Assemble the tartelettes: fill each tart shell with peanut butter cream. Place a crunch circle in the middle and lightly press down.
  33. Extract the mousse from the molds and place on top of each tartelette.
  34. Decorate with chopped peanuts.
  35. Fill the inner socket with the remaining peanut butter cream and decorate with tiny truffle cube.


  • Keep the peanut butter chocolate tartelettes in a closed container in the refrigerator for up to 5-6 days.
Peanut Butter Chocolate Tartelettes

Photo: Natalie Levin

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