Peanut butter, chocolate and pretzel tart
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 6
Skip to ingredients
- 170g salted pretzels
- 2 tbsp brown sugar
- 150g unsalted buttermelted
CHOCOLATE FILLING
- 80g caster sugar
- 80g cocoa powder
- 120g drinking chocolate powder
- 60g 70% dark chocolate
- 30g unsalted butter
PEANUT BUTTER TOPPING
- 85g smooth peanut butter
- 55g caster sugar
- 110g soft cheese
- 125ml double creamwhipped to soft peaks
Nutrition: per serving
- kcal848
- fat55.1g
- carbs72.9g
- fibre3.2g
- protein13.4g
- salt2g
Method
step 1
To make the base, blend the pretzels in a food processor, then add brown sugar and butter. Press the mix into 6 × 8cm tart tins and leave in the fridge to firm up.
step 2
Bring the sugar, cocoa, drinking chocolate and 235ml water to the boil and leave to bubble for at least 10 minutes until thickened. Take off the heat, add the chocolate and the butter and stir until the mixture is smooth, then pour into the chilled moulds. Cool again for about two hours, or until the chocolate has set.
step 3
Mix the peanut butter, sugar and soft cheese in a food processor, then fold in the cream and serve with the tart and raspberries, if you like.
Recipe from Manuka Kitchen
