No-bake Eggless Peanut butter Tart

There are countless number of times when people who I have known for a long time come and ask me if I have quit being a CA and turned into a baker. And as much as I like baking, being a CA and running our company is what pays the bills. Baking is a hobby, something that I love to spend my weekends doing. Trying to find out different flavour combinations, baking varied types of cakes, breads, mastering the art of making the elusive macarons and their feet – this is all very relaxing.

So here is one such no-bake eggless peanut butter tart. Very easy to make, looks festive and is rather nutritious. It just needs to set in the refrigerator for an hour, so it can even be made last minute as there is no baking involved. Perfect for making when little hands want to help you in the kitchen.

This recipe has been adapted from Epicurious.

No-bake Eggless Peanut Butter Tart

What you will need:

450 gram dry roasted unsalted peanuts, skin removed
1/2 cup powdered sugar
3 tablespoon creamy peanut butter
1 and 3/4 teaspoon sea salt
500 gram chopped chocolate
1 tablespoon neutral vegetable oil

What to do :

Firstly, dry roast the peanuts either in a big kadhai or in a microwave. Remove the skin and let the peanuts cool down.
Meanwhile, melt the chopped chocolate with the oil over double boiler or in a microwave till it is fully melted without any clumps. let it cool slightly , about 10 minutes.
Take one 10 inch or two 5 inch fluted pans with removable bottom and spray the inside lightly with a non-stick spray or butter it. Cover the bottom ring fully with a plastic saran wrap. Put it inside the fluted pan.
Pour about half of the slightly cooled melted chocolate into the pan and let it coat evenly. Let it set at room temperature.
In a mixer, pulse the roasted peanuts to a grainy powder.
To this add powdered sugar + peanut butter and salt. Pulse till it all comes together to form a dough.
Take it out on a surface and blend it with your hands to make a smooth dough.
Transfer it onto a wax paper and roll it in a disk, slightly smaller than the pan.
Transfer the peanut butter disk onto the fluted pan over the chocolate disk. Peel off the parchment paper.
Pour remaining chocolate over the peanut butter disk and let it set in the refrigerator for an hour to set.
Before service, remove sides of the tart pan and lift off the bottom ring. Slide it onto a serving plate from the plastic wrapped ring.
Decorate with fruits before serving and keep it in the fridge while storing or the chocolate will start melting.

Notes :

This is a perfect make ahead dessert and can also be made into smaller cup sized tart pans.
I use cocoa craft pure chocolate, but it also works very well with compound like Morde.