Sophie Michell’s Chocolate And Peanut Butter Tarts

Chocolate Tart

Peanut butter and chocolate is a craving-inducing match. Most tarts are very rich, though, and full of double cream and cream cheese. Here, Sophie Michell uses yoghurt to replace some of that, as well as agave to replace the sugar.

Makes 4 tarts

• 300g chocolate cream sandwich biscuits, roughly broken
• 100g unsalted butter, melted
• 175g smooth peanut butter
• 175g cream cheese
• 2 tablespoons icing sugar
• 150g Classic Greek yoghurt
• 1 teaspoon vanilla extract
• 200g good-quality dark chocolate, minimum
• 70% cocoa solids, grated

Blitz the biscuits in a food processor to form fine crumbs, then add the melted butter and mix well. Divide the mixture evenly between four 8cm tartlet tins. Press the mixture into the tins and up the sides, using the back of a metal spoon. Chill in the fridge for 1 hour.
2 Meanwhile, spoon the peanut butter into a bowl and mix well, add the cream cheese and mix again until smooth.
3 Sieve in the icing sugar and add the yoghurt and vanilla extract and mix well. Either pipe this mix into the tart cases with a plain nozzle or spoon it in.
4 Finish off with the grated dark chocolate.

Recipe courtesy of the Total Greek Yoghurt Cookbook by Sophie Michell, published by Kyle Books | £18.99

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