Here at HerFamily HQ, we’re always after that one cake recipe that takes seconds to make but could very easily win you a red ribbon at a village fair.
Now we believe we’ve finally found the sneakiest one of all; a tart so perfect and delicious it could have been made by Mary Berry herself, yet so simple you can literally knock one together while you’re tinting your roots at home.
Ready to get stuck in? Here’s what you’ll need:
Ingredients
Crust
150g shortbread biscuits, crushed
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons unsalted butter, melted
Filling
115g cream cheese, softened
30g unsalted butter, softened
40g icing sugar
130g creamy peanut butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Topping
170g chocolate chips
A pinch of salt
120 ml heavy cream
Flaky sea salt, to finish (optional)
Directions
Make the crust: Heat oven to 176 C. Place a nine-inch round tart pan (ideally with a removable bottom) on a rimmed baking sheet. Finely grind cookies with sugar and salt in a food processor. Add melted butter and process until clumpy. Press crumb mixture firmly into bottom and up sides of pan. Bake until crust is lightly browned, about 10 minutes. Let cool completely or pop in the freezer for 15 minutes.
Make the filling: In a large bowl, beat the cream cheese, butter, sugar, peanut butter, salt and vanilla together until fluffy. Scrape the mixture into the tart shell and smooth the surface with a spatula. Chill this while you prepare the topping.
Make the topping: Heat chocolate, pinch of salt and cream together in a microwave or saucepan until the chips are mostly melted. Stir until smooth. Let sit for 5 minutes to cool slightly then pour over peanut butter filling and gently spread smooth. Sprinkle with flaky salt, if desired. Chill the tart until firm.
Stuff face.
Recipe and images by Smitten Kitchen.
