Dark Chocolate Peanut Butter Mini Tarts with Mixed Berry Jam, Chocolate Crust, and Torched Swiss Meringue


 
Dark Chocolate Peanut Butter Mini Tarts with Mixed Berry Jam, Chocolate Crust, and Torched Swiss Meringue #minitart #peanutbutterganache #chocolatetart
Dark Chocolate Peanut Butter Mini Tarts with Mixed Berry Jam, Chocolate Crust, and Torched Swiss Meringue #minitart #peanutbutterganache #chocolatetart
Dark Chocolate Peanut Butter Mini Tarts with Mixed Berry Jam, Chocolate Crust, and Torched Swiss Meringue #minitart #peanutbutterganache #chocolatetart
Dark Chocolate Peanut Butter Mini Tarts with Mixed Berry Jam, Chocolate Crust, and Torched Swiss Meringue #minitart #peanutbutterganache #chocolatetart
Dark Chocolate Peanut Butter Mini Tarts with Mixed Berry Jam, Chocolate Crust, and Torched Swiss Meringue #minitart #peanutbutterganache #chocolatetart
Dark Chocolate Peanut Butter Mini Tarts with Mixed Berry Jam, Chocolate Crust, and Torched Swiss Meringue #minitart #peanutbutterganache #chocolatetart
Dark Chocolate Peanut Butter Mini Tarts with Mixed Berry Jam, Chocolate Crust, and Torched Swiss Meringue #minitart #peanutbutterganache #chocolatetart

Happy August first! Today marks the start of my birthday month, and a whole lot of travel that I am so excited about! Tonight I go to Long Island to stay at my friend’s house - tomorrow we are driving to North Carolina for a little (big) road trip and I can’t wait!

I wanted to pop on and share these little tarts that I made a while back with you - I had a jar of mixed berry jam from recipe testing for this cake that I wanted to use up, and some brand new tart rings that I wanted to play with, so this was the end product! I made some chocolate sweet pastry cases, then filled them with a little bit of the mixed berry jam, then filled up the pastry case with a fave of mine - a dark chocolate peanut butter tart filling. I then topped the whole thing off with some torched Swiss meringue, which I made to use up some extra whites I had in my fridge. The meringue was a last minute addition and is totally optional, but I love the taste of the toasty meringue, and it stood up so well against the silky chocolate filling and crunchy tart crust. So, so good - I love using the little tart rings, so I can see a lot more mini tarts happening around here in the future!

These are definitely on the time consuming side of things to make, but you can absolutely take a few shortcuts and break up the workload for yourself. You can use store bought jam, and, if you like, you can make the dough ahead of time, and also bake off the pastry cases ahead of time, so you just have to assemble on the day of. With that being said, although these are time consuming, it isn’t a whole lot more work to make 12 of them than it is to make just the one, so they would make a great wee fancy dessert if you needed one to take to a dinner party or something similar.

A few wee tips:

  • I used these De buyer perforated tart rings, which are a total investment but absolutely worth it if you make tarts often. The way that they are made means that there is no need to use baking beans in them. I got six, so made the pastry cases in two batches of six - if you like, you can make these ahead of time and store in an airtight container.

  • If you don’t have the perforated cases, I would use this method for baking the shells.

  • I also baked them on a perforated baking mat - I used this one, which helped loads with having enough airflow underneath the pastry cases to allow them to bake evenly. Parchment works too, you will just want to dock the pastry bottom using a fork to ensure that they don’t puff up too much.

  • If you are making these ahead, do the meringue part just before serving!

  • I piped just a few blobs onto these for photos - cover the whole thing if you like! I love torched meringue so much.

  • I use an industrial blow torch when I am torching things - it makes things so much easier than using a tiny wee blow torch! I got mine from the hardware store

  • The Swiss Meringue is yum, but is a totally optional step!

  • If you want a peanut butter free version, a half batch of this filling will work great!

 

 

Dark Chocolate Peanut Butter Mini Tarts with Mixed Berry Jam, Chocolate Crust, and Torched Swiss Meringue Buttercream

- Makes about 12 3” tarts -

Chocolate Sweet Pastry Method via Topless Baker

Chocolate Sweet Pastry
250g unsalted butter, at room temperature
160g powdered sugar, sifted
85g eggs, lightly beaten, at room temperature
1/2 tsp vanilla bean paste
1/2 tsp salt
50g dutch process cocoa, sifted
400g all-purpose flour, sifted

Dark Chocolate Peanut Butter Ganache Filling
225g good quality dark chocolate, chopped
90g smooth peanut butter
20g unsalted butter, at room temperature
1/4 tsp salt
190g heavy cream

Swiss Meringue
125g egg whites
190g sugar
1 tsp vanilla bean paste

To fill: Mixed Berry Jam or jam of your choice (about 1/2 cup) - I used this, but store bought also works great

 

- PROCESS -

CHOCOLATE SWEET PASTRY

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until combined. Add the egg, and mix until incorporated. Add the vanilla bean paste and salt. In a medium bowl, sift together the cocoa and flour, and add to the mixing bowl. Mix until just combined.

Turn the dough out onto a piece of plastic wrap, and form into a rough rectangle. Wrap in the plastic wrap, and chill until firm, 3-4 hours, or overnight.

Lightly flour a work surface. Divide the dough into two pieces, and re-wrap the first piece until needed. Place the second piece onto a lightly floured piece of parchment paper. I made six shells at a time, so just worked with one piece of dough, but if you are making 12 at once, you can roll both out at once. Roll out to 3mm thickness, adding additional flour onto the dough as needed to prevent sticking. Once the dough is the correct thickness, transfer to the freezer for 5-10 minutes to firm up - you don’t want it to be solid, but want it cold enough that it doesn’t get sticky when you use it.

Line a baking sheet with a perforated baking mat or parchment paper. Remove the chilled dough from the freezer, and use your tart ring to cut out circles from the dough - these will form the bottoms of your pastry cases. Try and keep all the circles condensed in one part of the dough so you have enough left to make strips to form the sides of the shells - you can re-roll if needed. Place the stamped out circles inside the tart ring on the prepared baking sheet.

Now you need to cut strips to form the walls - you want to cut a strip that goes around the whole ring, so if you have a 3” ring, your strip will need to be just over 9” to accomodate the circumference. Cut strips that are about 9” long, and about 3/4” thick. Place them inside the tart ring, trimming the length if needed so the ends of the strips sit flush, and pressing down lightly where the edge and the bottom meet. Repeat with the remainder of the tart rings. Chill for 5 minutes, then use a sharp knife to trim off any excess dough that sticks out over the top of the ring.

Transfer the lined tart rings to the freezer for 30 minutes to an hour, in order for them to firm up completely. While they are freezing, preheat the oven to 350°f / 180°c. Once the pastry cases are frozen, transfer the baking sheet to the oven. Bake the pastry cases for 15-16 minutes, or until set. In the first few minutes of the baking, check on them to ensure that the edges are not slipping down - if they are, just gently use your hands to bring them back up.

Remove the pastry cases from the oven, and allow to cool on the tray for 5-10 minutes, then carefully remove the cases from the rings, and place onto a wire rack to cool completely.

If you have just made six shells, repeat the process to give you 12. If you are making these ahead of time, you can store them in an airtight container at room temperature until ready to use. If the edges are a little rough, they can be filed down with a microplane.

 

DARK CHOCOLATE PEANUT BUTTER FILLING

Place the chocolate, peanut butter, butter and salt into a large heatproof bowl. Place the cream in a small saucepan, and warm over low heat until just shy of a simmer - you should see movement around the edges of the cream. Immediately pour the cream over the chocolate and butter, and cover the bowl with a lid or plate. Leave to sit for 5-6 minutes, then whisk vigorously to combine. The mixture will look like it has split to begin with but keep whisking - it will come together and go glossy. Use immediately.

ASSEMBLY

Arrange the chocolate pastry cases on a baking sheet. Dollop 2 tsp of mixed berry jam into the bottom of each, smoothing down with an offset spatula if needed.

Fill each pastry case with the chocolate peanut butter filling, shaking the pastry case slightly to level off the mixture, and smoothing with an offset spatula if needed. Repeat until all are full and smooth, then place in the fridge until set, 30 to 60 minutes.

SWISS MERINGUE

Measure the egg whites, granulated sugar and vanilla bean paste into the bowl of a stand mixer or other heatproof bowl. Place over a pot of simmering water, ensuring that the water does not touch the bottom of the bowl. Heat the mixture, whisking often and watching the edges carefully, until it no longer feels gritty when rubbed between your fingers, and it registers at least 70˚c / 160˚f on a thermometer. 

Carefully transfer to a stand mixer fitted with the whisk attachment. Whip on high speed until stiff peaks form, approximately 5-6 minutes. Transfer to a piping bag fitted with a french star tip (I used an ateco #866)

Pipe blobs of the swiss meringue onto the top of each tart - I only did a few on each because I liked how it looked, but they would look great totally covered in meringue too. You could also use an offset spatula, dollop it on, then smooth it off. Torch if desired.

Store the tarts in the fridge until ready to serve.

Dark Chocolate Peanut Butter Mini Tarts with Mixed Berry Jam, Chocolate Crust, and Torched Swiss Meringue #minitart #peanutbutterganache #chocolatetart

Dark Chocolate Peanut Butter Tart with Peanut Butter Whipped Cream


 
Dark Chocolate Peanut Butter Tart with Peanut Butter Whipped Cream - a chocolate graham cracker crust is topped with a silky dark chocolate peanut butter filling and finished with a creamy peanut butter whipped cream. Everyone needs a recipe like this up their sleeve to wow their friends. Easy to make ahead, and always a crowd pleaser. #chocolatetart #peanutbuttertart #chocolate #peanutbutter
Dark Chocolate Peanut Butter Tart with Peanut Butter Whipped Cream - a chocolate graham cracker crust is topped with a silky dark chocolate peanut butter filling and finished with a creamy peanut butter whipped cream. Everyone needs a recipe like this up their sleeve to wow their friends. Easy to make ahead, and always a crowd pleaser. #chocolatetart #peanutbuttertart #chocolate #peanutbutter
Dark Chocolate Peanut Butter Tart with Peanut Butter Whipped Cream - a chocolate graham cracker crust is topped with a silky dark chocolate peanut butter filling and finished with a creamy peanut butter whipped cream. Everyone needs a recipe like this up their sleeve to wow their friends. Easy to make ahead, and always a crowd pleaser. #chocolatetart #peanutbuttertart #chocolate #peanutbutter
Dark Chocolate Peanut Butter Tart with Peanut Butter Whipped Cream - a chocolate graham cracker crust is topped with a silky dark chocolate peanut butter filling and finished with a creamy peanut butter whipped cream. Everyone needs a recipe like this up their sleeve to wow their friends. Easy to make ahead, and always a crowd pleaser. #chocolatetart #peanutbuttertart #chocolate #peanutbutter
Dark Chocolate Peanut Butter Tart with Peanut Butter Whipped Cream - a chocolate graham cracker crust is topped with a silky dark chocolate peanut butter filling and finished with a creamy peanut butter whipped cream. Everyone needs a recipe like this up their sleeve to wow their friends. Easy to make ahead, and always a crowd pleaser. #chocolatetart #peanutbuttertart #chocolate #peanutbutter
Dark Chocolate Peanut Butter Tart with Peanut Butter Whipped Cream - a chocolate graham cracker crust is topped with a silky dark chocolate peanut butter filling and finished with a creamy peanut butter whipped cream. Everyone needs a recipe like this up their sleeve to wow their friends. Easy to make ahead, and always a crowd pleaser. #chocolatetart #peanutbuttertart #chocolate #peanutbutter
Dark Chocolate Peanut Butter Tart with Peanut Butter Whipped Cream - a chocolate graham cracker crust is topped with a silky dark chocolate peanut butter filling and finished with a creamy peanut butter whipped cream. Everyone needs a recipe like this up their sleeve to wow their friends. Easy to make ahead, and always a crowd pleaser. #chocolatetart #peanutbuttertart #chocolate #peanutbutter
Dark Chocolate Peanut Butter Tart with Peanut Butter Whipped Cream - a chocolate graham cracker crust is topped with a silky dark chocolate peanut butter filling and finished with a creamy peanut butter whipped cream. Everyone needs a recipe like this up their sleeve to wow their friends. Easy to make ahead, and always a crowd pleaser. #chocolatetart #peanutbuttertart #chocolate #peanutbutter

I'm gonna start this post off by apologising. I've been sitting on this recipe for far longer than is fair. You need this recipe in your life. It's a Dark Chocolate Peanut Butter Tart, which is topped with a Peanut Butter Whipped Cream. Sounds like a mouthful? Wait until you have the actual thing in your mouth. 

I made this a month or so ago to take to a friend's house. I always get excited when we go places for dinner, not because we have no friends (maybe that too? It's the little things, lol), but because it gives me an excuse to make something super elaborate and actually have people there to eat it! As per usual I was put on dessert duty, and i've been wanting to try a chocolate peanut butter tart for a long time, so here we are. 

This was insanely easy to make, everyone went back for thirds, and it was just as amazing the next day. A chocolate tart like this is a great wee recipe to have up your sleeve - it is super easy to prepare in advance, and always, always a crowd pleaser. You could leave out the peanut butter and hit it with a big dollop of whipped cream, or just leave it as is, and sprinkle a little salt over the top to have a plain chocolate tart. The possibilities are endless. You should make it. It's crazy easy, but you're going to look super fancy. Promise. 

A few wee tips:

  • The crust for this is a graham cracker crust, made into a 'chocolate' crust by adding some cocoa. I have a brown butter graham cracker situation here too if that's more your jam. 
  • This can absolutely be made ahead by at least a day - but add the peanut butter whipped cream on the day that you serve. 
  • Good quality chocolate really makes a difference here. I usually go for something about 70% cocoa solids, but if you wanted a slightly more mellow chocolate taste, milk chocolate would work great too.
  • Good quality peanut butter also makes this taste extra yum - go for something that is just peanuts and salt. I used Pic's in this - a brand from my hometown in NZ! You can get it on Amazon too. 
  • If you're in a place where Graham Crackers aren't easy to find, digestive biscuits work great. 
  • I used an ateco #866 tip on the top of this. French star tips are my secret weapon - I have a bunch of them and highly recommend!
 

 

Dark Chocolate Peanut Butter Tart with Peanut Butter Whipped Cream 

- Makes one 9" tart, serves 10-12 people -

Peanut Butter Whipped Cream from "The Fearless Baker"

Chocolate Graham Cracker Crust
2 sleeves (290g) graham crackers or similar biscuit
1/4 cup (35 grams) cocoa powder
1 tsp vanilla bean paste
3 Tbsp Sugar
1/2 tsp salt
135g unsalted butter, melted

Dark Chocolate Peanut Butter Filling
550g good quality dark chocolate
180g smooth peanut butter
40g unsalted butter, at room temperature
1/2 tsp salt
380g heavy cream

Peanut Butter Whipped Cream
135g (1/2 cup) smooth peanut butter
25g  (2 Tbsp) Granulated Sugar
121g (1/2 cup) heavy cream
1/2 tsp vanilla extract

 

- PROCESS -

CHOCOLATE GRAHAM CRACKER CRUST

Preheat the oven to 350˚f / 180˚c. Place all the ingredients except for the butter in the work bowl of a food processor. Pulse until the graham crackers resemble crumbs and the mixture is well combined. Transfer to a bowl and stir through the melted butter.

Evenly press the crust into a 9" tart pan with a removable bottom. Use a glass or measuring cup to help you press it against the sides of the pan. Place the pan onto a baking sheet. Bake for 10-11 minutes, then allow to cool completely. 

DARK CHOCOLATE PEANUT BUTTER FILLING

Place the chocolate, peanut butter, butter and salt into a large heatproof bowl. Place the cream in a small saucepan, and warm over low heat until just shy of a simmer - you should see movement around the edges of the cream. Immediately pour the cream over the chocolate and butter, and cover the bowl with a lid or plate. Leave to sit for 5-6 minutes, then whisk vigorously to combine. The mixture will look like it has split to begin with but keep whisking - it will come together and go glossy.

Pour the chocolate filling into the cooled crust. Place in the fridge for 1 1/2 to 2 hours, or until the filling has set completely.

PEANUT BUTTER WHIPPED CREAM

In the bowl of a stand mixer fitted with the whisk attachment, whip the peanut butter and sugar on medium - high speed until light and fluffy, 2 to 3 minutes. Add the cream and continue whipping until the mixture reaches medium peaks. Watch carefully to ensure you do not split the cream. Scrape down the bowl if necessary. Add the vanilla and mix to combine.

Transfer to a piping bag fitted with a french star tip. Pipe blobs of peanut butter cream over the surface of the tart.

Refrigerate until ready to serve. Cut with a slightly warmed knife. Store leftovers in an airtight container in the fridge. 

Dark Chocolate Peanut Butter Tart with Peanut Butter Whipped Cream - a chocolate graham cracker crust is topped with a silky dark chocolate peanut butter filling and finished with a creamy peanut butter whipped cream. Everyone needs a recipe like this up their sleeve to wow their friends. Easy to make ahead, and always a crowd pleaser. #chocolatetart #peanutbuttertart #chocolate #peanutbutter