Chocolate Peanut Tart
This cake was a success…
Ingredients for the pastry:
250 gr. all purpose Flour
110 gr. Brown Sugar
15 gr. Margarine
60 gr. Peanut butter
1 shot of Rum
1 teaspoon baking powder
20 gr. chopped Peanuts
Put all the dry ingredients in a blender, margarine, peanut butter, peanuts and rum, and let it work, helping with some soy milk until you have a “ball” of pastry. Keep it in the fridge for half an hour. Now prepare the chocolate cream:
Ingredients for the chocolate cream:
35 gr. Flour
50 gr. Brown sugar
2 teaspoons unsweetened cocoa powder
400 gr. dark chocolate
1 tablespoon soy cream
Mix all dry ingredients in a bowl and dissolve in soy milk with the help of a whip, do not form lumps. At this point, put on low heat and stir, stir until the cream begins to thicken, being careful, just before this happens, to throw in dark chocolate pieces and a spoonful of cream. Once boiling, turn off the heat. Let cool.
Turn on the oven 170 ° C. Take a rolling pin and place the pastry inside two sheets of baking paper, to roll out more easily. Once rolled out, place it in an oiled baking pan to form the base of the cake (making sure to leave some ‘dough for the decorations) and place in oven for 15 minutes.
After 15 minutes remove from oven and toss in the chocolate cream, spread it out using a spoon. Return to the oven for a further 10 minutes.
Once cooked, let cool and serve. It will be a blockbuster, modesty aside …
