I love peanut butter and jelly! It’s absolutely one of the best combinations in food, and there’s nothing like warm toasted bread with a generous layer of peanut butter and jelly on top.
This peanut butter and jelly chocolate tart combines peanut butter, jelly and chocolate in a unique look with a lot of chocolate decorations. It’s super delicious and is simply the best.
Peanut Butter and Jelly Chocolate Tart
Servings 20 cm square pan
For short crust pastry:
- 150 grams all-purpose flour
- 100 grams cold butter cut into cubes
- 25 grams icing sugar
- Pinch of salt
- 1 tsp. vanilla extract
- 1 egg yolk
- 1-2 tbsp. cold water as needed
For the filling:
- 100-150 grams strawberry jam
- A little ground sea salt
- 20-30 grams roasted peanuts chopped
- 20-30 grams peanut butter chips
For chocolate and peanut butter ganache:
- 100 grams dark chocolate 66% cocoa solids
- 125 grams milk chocolate
- 250 ml. heavy cream
- 60 grams smooth peanut butter
- Chocolate decorations in various forms
- Some dried strawberries
- Gold dust
Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little water.
Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
Wrap in plastic wrap and refrigerate for about an hour.
Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
Using a fork create holes in the crust. Freeze the crust for about an hour.
Preheat oven to 170c degrees.
Blind baking: put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
Bake for about 12-15 minutes.
Remove the weights and the plastic wrap and continue to bake the crust for about 8-10 minutes or until it is golden brown.
Cool completely at room temperature.
Pour the jam over the baked crust and flatten evenly.
Sprinkle a little salt, chopped peanuts and peanut butter chip evenly.
Chocolate and peanut butter ganache: chop the dark and milk chocolate and put in a bowl.
Put cream in a pot and heat to simmering point.
Pour the cream over the chocolate, wait a minute, and beat until you get a uniform ganache.
Add peanut butter and stir until incorporated.
Pour the ganache over of the jam evenly.
Refrigerate until set.
Garnish with chocolate decorations, strawberries and gold dust.
- The tart is at its best on the day of preparation, but you can keep it in a closed container in the refrigerator up to 4-5 days.
- You can use smooth or crunchy peanut butter according to personal taste.