Surprisingly simple recipe…
The tart pastry is made using this Exclusively Food recipe (which I usually find requires an extra egg yolk and a tablespoon or so of milk to come together properly). Roll out the pastry until about 3mm thick, cut into circles with about an 8cm diameter using a cookie cutter, place in little aluminium pie casings, line with circles of baking paper, fill with baking beads, then bake at 160°C for 5 minutes. Remove the beads and baking paper and put back in the oven for a further 5-10 minutes until golden.
250g cream cheese, at room temperature
250g peanut butter
1/2 cup brown sugar
1 tsp vanilla paste
Beat the cream cheese and the peanut butter together until smooth. Add vanilla and beat. Add the brown sugar and beat until well combined. Spoon into the tart cases.
150g dark chocolate
60g thickened cream
Melt the dark chocolate in a bain marie or the microwave. Stir in the cream. Spoon over the tarts.
Peanut butter powder
120g peanut butter
100g tapioca starch
Blend peanut butter and tapioca starch together in a food processor until it forms a dry powder. Scatter over tarts and store the remainder in an airtight container.