Chocolate Peanut Butter Tarts

I finally found time to do some baking this week. Past few days I was coaching my children for their SA2 (mid-year exams). I'm relieved exams are over already. Like what Happy Home Baking said, with school-going children, we can't even enjoy the Labour Day and Polling Day holidays!

The other day, Cathy asked if I submitted any entries for the Aspiring Bakers for April. I told her I didn't manage to because for that month, my cheese bakes didn't turn out well! So I decided not to embarrass myself by submitting something that didn't work for me. She has submitted quite a few entries for the theme this month, and encouraged me to do so too! So I thought it's time to catch up with this event. I figured the simplest theme should be chocolate already!

So here I am, fulfilling my own challenge. I have decided to make Chocolate Peanut Butter Tarts. I got the idea from Crustabakes. She makes really yummy desserts! Just by looking at the desserts make one drool! I modified her recipe and used my own tart recipe. My children loves the tartlets so much they just pop one after another into their mouth until I had to stop them in case they got overdosed! This is really worth a try!

I'm submitted this to Aspiring Bakers #7 ? Chocolate Delight (May 2011).

Recipe for Chocolate Peanut Butter Tart, modified from Crustabakes.
(Makes a 9" tart. As I have spare tart dough, I made extra mini tartlets)

Sweet Cookie Tart Crust

Ingredients:
113g Unsalted butter, cubed
30g Caster sugar
200g Plain flour
1/8tsp Salt
19g Egg yolk
28g Heavy cream

Method:

In a medium bowl, stir together the flour, sugar and salt.With a scraper, cut in the cold butter until the mixture resembles coarse meal.In a separate small bowl, stir together the yolk and cream.Mix it into the flour mixture until the dough comes together and can be formed into a ball.Flatten it into a disc, wrap the dough and refrigerate for at least 30mins until firm enough.Roll it out and transfer the dough into a pie pan.Bake at 200C for 20 mins, or until light brown.Chocolate Ganache

Ingredients:
100g Semi sweet chocolate, chopped (I use 72% Valrhona chocolate mixed with bittersweet chocolate)
80g Whipping cream


Method:
Place the chopped chocolates in a heat-proof bowl.In a saucepan, heat up the whipping cream. Before it boils, turn off the heat and pour into the chocolate.Let it rest for 1 minute before mixing them together.Ensure that all chocolates are thoroughly melted and mixed.Leave aside to cool.

Peanut Butter Mousse