Mark Dodson's delicious tartelettes are really easy to make, and yet make a stunning dessert that everyone will love. Crumbly pastry cases are filled with a rich and creamy chocolate and peanut ganache, then topped with a quick peanut praline.
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Preheat the oven to 180°C/gas mark 4
Roll out the shortcrust pastry to ½ cm thick and carefully line four 10cm tartelette cases. Cover the pastry with a layer of baking parchment and fill with baking beans or dried rice
350g of Jus-Rol™ Shortcrust Pastry
Bake blind for 10–15 minutes, until the pastry is lightly golden, then carefully remove the baking beans and paper and return the cases to the oven
Bake for another 5 minutes, or until the pastry is a rich, gold colour and fully cooked
Set aside the cases to cool on a wire rack, then carefully unmould from the tartelette tins
To make the ganache filling, melt together the two chocolates over a bain marie, stirring occasionally until smooth, then remove from the heat
100g of milk chocolate
40g of dark chocolate
Meanwhile, add the peanut butter and double cream to a pan and bring to the boil, stirring until smooth, then pour into the melted chocolate
120g of peanut butter, smooth
140g of double cream
Mix well to combine the peanut cream and chocolate mixture, then pour into the pastry cases. Set aside for the ganache to set slightly
For the praline topping, add the sugar to a small pan and place over a medium heat until it reaches a light caramel (without stirring), then add the peanuts and toss to combine in the caramel. Pour out onto a baking tray lined with baking parchment and leave to cool and set
40g of peanuts, unsalted ligthly roasted
35g of sugar
Transfer the cooled praline to a food processor and blitz to a crumb (or chop very finely by hand)
To serve, sprinkle the tops of the tartelettes with the praline crumbs and serve with a scoop of vanilla, or peanut, ice cream
vanilla ice cream
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