A richly indulgent, vegan (no eggs!) treat. You can use any nut butter in the filling. My prototype was based on a jar of the almond butter, sitting in the fridge and anxious to go.. It did not disappoint, although was somewhat difficult to cut into neat slices. Will work on the texture and shape of the shell for the next time. The taste – needs no improvement. Indeed rich – can not eat more than a small slice – but a little does go a long way..
First rather clumsy attempt:
For 10-12 people of sensible appetite you may prepare:
Shell:
- 250g digestive biscuits
- 125g sugar
- 150g unsalted butter, melted
Filling:
- 200g cream cheese
- 200g peanut (or other nut) butter
- 100g sugar
- 120ml double cream
Topping:
- 80g sugar
- 125ml double cream
- 70g dark chocolate
- 60g unsalted butter
First make the crust:
- Preheat the oven to 180C/350F
- Bash the biscuits into fine crumbs (put into plastic bag with a rolling pin or blitz in a food processor).
- Mix with the sugar and butter, then press into the base and sides of a loose-bottomed 23cm tart form. It needs to have a tall side (maybe some 3 cm?), so that the shell can actually contain the liquid – at the start – content. In process of baking the shell will tend to shrink/flatten the sides, so it would be wise to plan for more rather than less height)
- Put the form on a tray (some butter may seep out during cooking) and bake for eight to 10 minutes.
- Press against the sides if it pulls away a bit, then leave to cool.
Now the filling:
- Mix the cheese with the (pea)nut butter and sugar.
- Whip the cream to stiff peaks – do not over beat.
- Fold into the peanut mixture, then spoon into the cooled crust and smooth it down so it’s 0.25cm from the top.
Now the topping:
- Put the sugar and cream in a pan, bring to a boil, lower the heat and simmer for six minutes without stirring.
- Remove from the heat, cool slightly and stir in the chocolate and butter until melted.
- Pour over the tart and chill for at least three hours or overnight.