Dessert
Peanut Butter Dark Choco Cream Cheese Tart
By Janice Lee Lay Boon
1 hr
3-4 servings
Ingredients
- 100g Salted butter
- 60g Icing Sugar
- 1 Egg Yolk
- 1/2 tsp Vanilla Extract
- 200g All Purpose Flour
- Yogood Crunchy Peanut Butter
- Dark Chocolate with Milk
- 100g Cream Cheese
- 25gm Icing Sugar
- 1/2 Egg
Method
- 1.Beat salted butter with icing sugar until creamy.
- 2.Slowly add in vanilla essence and beaten eggs.
- 3.Add in flour and mix until all well blended.
- 4.Roll a small ball of the mixture and press gently to the tart mould.
- 5.Bake the tart pastry at 160°C about 20 minutes.
- 6.Remove from mould when it is cool.
- 7.Put the Yogood Crunchy Peanut Butter into a pastry bag.
- 8.Melt the dark chocolate with milk in a double boiler on heat proof bowl. When mixture cool down, put the mixture into the pastry bag.
- 9.Put the mixture of cream cheese into the pastry bag.
- 10.Layer the bottom by squeezing Yogood Crunchy Peanut Butter generously followed by chocolate mixture and cream cheese on top.
- 11.Bake it at 160°C about 10 minutes.
- 10.For better texture, refrigerate the tart overnight and serve it next day.
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