Peanut Butter, Jelly and ChocolateTorte

12:30

 Another food recipe! This time it's with this lovely peanut butter and jelly torte with chocolate pastry - mmm, yummy!! Mum came across it the other day and although I didn't make it this time, I had to share it with everyone to recreate (and then I also won't lose it as it'll always be on my little space!) It's absolutely delicious! Even Greg, who isn't so keen on peanut butter (in fact he despises the stuff) really enjoyed it! 


So here is the recipe, enjoy! 

Serves: 12 - 15        Prep time: 35 mins plus chilling       Cook Time: 45 mins             Difficulty: Easy 

Ingredients: 


For the pastry

200g of plain flour 
4tbsp of cocoa powder 
130g of cold butter in small pieces
1 egg yolk
2tbsp of icing sugar 

For the filling

80g of roasted unsalted peanuts (you may need to roast them yourself)
100g of peanut butter
75g of plain flour 
1tbsp of baking powder
120g of softened butter
150g of golden caster sugar
1 egg plus 1 egg white 
50g of raspberry jam


Method:




1. Make the Pastry 
A) Tip the flour, cocoa powder, butter and a pinch of salt into a food blender to blitz until it looks a bit like breadcrumbs. 
B) Add in the egg yolk, icing sugar and 2 tbsp of cold water and blitz again until the mixture begins to form clumps 
C) Tip the mixture onto the work surface and knead briefly until it forms a smooth ball of dough
D) Flatten into a thick disc, wrap in cling film and chill for 30mins 

2. Tip the remaining ingredients, leaving out the jam, into the food blender, and blitz until it's smooth and creamy. Preheat the oven to 180oC / 160oC fan / Gas Mark 4

3. Remove the pastry from the fridge and roll out to 3mm in thickness

4. Lift the pastry into a 22cm tart tim and press into the corners, making sure to be careful so not to rip it

5. Trim excess pastry but leave a 1cm overhang

6. Line with baking paper and baking beads and blind bake for 15 mins

7. Remove parchment and baking beads and leave to bake for a further 5 mins

8. Remove from oven and trim excess pastry to height of the tin 

9. Spoon the jam onto the base, spreading it across to the edges

10. Pour the peanut mixture on top to cover the jam  

11. Bake for 45mins until the sponge is cooked - a skewer will come out clean when inserted into centre 

12. Cool in the tin for 15mins then transfer to wire rack to completely cool


Then enjoy it!! 

Let me know if you give it a try!!

Love,

Victoria xx 

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