Salted caramel, chocolate and peanut butter tartlets – Food & Home Magazine
These are the perfect sweet treats to serve this Mother’s Day. Recipe by Nomvuselelo Mncube Photograph by Dylan Swart Ingredients - SHORTCRUST PASTRY - 225g
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Ingredients
- <h3>SHORTCRUST PASTRY</h3>
- 225g (1. cups) cake flour
- 50g icing sugar, sifted
- pinch salt
- 110g chilled butter, cubed
- 15ml (1 tbsp) cold water
- <h3>SALTED CARAMEL</h3>
- 100g sugar
- 60ml (1/4 cup) water
- 15ml (1 tbsp) butter, at room temperature
- 2,5ml (1/2 tsp) sea salt flakes
- 30ml (2 tbsp) fresh cream
- 5ml (1 tsp) vanilla extract
- <h3>CHOCOLATE GANACHE</h3>
- 80ml (⅓ cup) fresh cream
- 100g dark chocolate
- 230g (3/4 cup) smooth peanut butter
- 2 x 55g Bar-One chocolate, roughly chopped
- sea salt flakes, to garnish
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