Peanut Butter Mousse, Chocolate Truffle Praline Tarts
DIFFICULTY: Medium
PREP TIME: 120 minutes / COOK TIME: 20 minutes
Ingredients
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Ingredients ✴
Tarts:
2 sheets pre-cut puff pastry, thawed
Peanut praline (optional, recipe below), to garnish
Peanut Butter Mousse:
⅓ cup brown sugar, packed
2 Tbsp full-fat cows milk
⅓ cup smooth salted peanut butter
125g traditional cream cheese, softened
¼ cup cream
Dark Chocolate Truffle:
50g good-quality dark chocolate, broken into pieces
¼ cup cream
Whipped Mascarpone:
250g mascarpone cheese
½ cup cream
1 tsp vanilla extract with seeds
Directions
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Directions ✴
Preheat your oven to 190°C. Set aside 8 mini tart tins, or a texas-sized muffin tray.
Tarts: Prick the puff pastry all over with a fork, then cut each piece of pastry into 4 squares. Carefully line each mini tart tin with the pastry, pressing it into the corners and up the sides. Trim off the excess pastry. Place a paper cupcake liner (or use non-stick tin foil) into each pastry case. Fill with rice or baking weights. Place onto an oven rack and bake for around 15-20 minutes, or until the pastry is golden brown.
Peanut Butter Mousse: Place the brown sugar and milk into a small saucepan and whisk to combine. Place over a medium heat and bring to a simmer. Once the mixture comes to a simmer, remove from the heat and whisk in the peanut butter. Transfer the mixture to a bowl. Using an electric beater, add the cream cheese and beat for 1-2 minutes, or until lighter and fluffier in texture. Add the cream and beat again, until combined. Set aside in the fridge until ready to use.
Chocolate Truffle: Add the chocolate and cream to a small microwave safe bowl. Microwave in 30 second bursts, until it is melted and smooth. Whisk in a pinch of flaky sea salt. Divide the truffle mixture between the pastry cases, spreading it out into an even layer. Place into the fridge or freezer for 30 minutes to set. Once set, divide the peanut butter mousse between the tarts, spread it out into an even layer. Set aside in the fridge again, until the mousse has set.
Assembly: Add the mascarpone, cream, and vanilla into a large bowl and whip with an electric beater, until medium-stiff peaks form. Top the tarts with the whipped mascarpone and peanut praline. Garnish with some edible flowers, if desired.
Peanut Brittle:
½ cup caster sugar
¾ cup dry-roasted peanuts
Flaky sea salt
Line a small baking tray with baking paper.
Add the sugar to a small, non-stick pan. Shake the pan to distribute sugar into an even layer. Place on medium-high heat and cook undisturbed for about 2 minutes, until the sugar starts to melt and caramelise. Stir gently and cook for a further 30 seconds, until all the sugar has melted and it is a dark caramel colour. Quickly add the peanuts and toss to coat, working quickly. Immediately transfer to the lined oven tray and spread into an even layer. Sprinkle over a pinch of flaky salt and set aside to set. Store in an airtight container.