PB & J Tart
Kirsten Tibballs
Cook Time 2 hours 30 minutes
Servings 12
Ingredients
For the Breton Shortbread
35g egg yolks
70g caster sugar
15g brown sugar
85g unsalted butter
2g salt
115g plain flour
10g baking powder
For the Raspberry and Peanut Butter Custard
400g thickened cream, semi-whipped
160g caster sugar
80g water
4g vanilla bean paste
120g crunchy peanut butter
80g unsalted butter
Pinch sea salt
200g fresh or frozen raspberries
To finish
25g roasted peanuts, roughly chopped
2 punnets of raspberries
Icing sugar, for dusting
Method
For the shortbread in a stand mixer fitted with a paddle attachment, combine the butter, sugar and the salt. Add the egg yolks and the flour and baking powder. Press the dough into a neat flat square and wrap in plastic wrap. Chill in the fridge for an hour before rolling out to approximately 8mm in thickness and cut two 220mm discs. Place the discs on a lined tray and place lightly greased 220mm rings around the cut pastry. Bake at 170°C for 12-15 minutes or until you achieve a light golden-brown colour. While still hot, run a knife around the edge of the pastry to release it from the ring.
For the custard, in a stand mixer fitted with a whisk attachment, semi-whip the cream and set aside in the fridge. In a saucepan, bring the sugar, water and vanilla bean paste to the boil. Pour the boiling mixture over the peanut butter and whisk together. Add in the butter and salt and combine. Cool to 35-40°C before folding in the semi-whipped cream and the raspberries. Place in the fridge for an hour.
To finish, transfer the cream into a piping bag fitted with an 18mm plain piping tube and pipe the cream onto the tart. Garnish with the raspberries and peanuts and dust with icing sugar to finish.