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

tart coming out from pan

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

Making of peanut butter tart

What to do :

  1. Firstly, dry roast the peanuts either in a big kadhai or in a microwave. Remove the skin and let the peanuts cool down.
  2. 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.
  3. 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.
  4. Pour about half of the slightly cooled melted chocolate into the pan and let it coat evenly. Let it set at room temperature.
  5. In a mixer, pulse the roasted peanuts to a grainy powder.
  6. To this add powdered sugar + peanut butter and salt. Pulse till it all comes together to form a dough.
  7. Take it out on a surface and blend it with your hands to make a smooth dough.
  8. Transfer it onto a wax paper and roll it in a disk, slightly smaller than the pan.
  9. Transfer the peanut butter disk onto the fluted pan over the chocolate disk. Peel off the parchment paper.
  10. Pour remaining chocolate over the peanut butter disk and let it set in the refrigerator for an hour to set.
  11. 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.
  12. Decorate with fruits before serving and keep it in the fridge while storing or the chocolate will start melting.

Chocolate top of tart

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.

Slice of tart

Cheers!

RC

First Baking Workshop!

Baking workshop

Yesterday was my first baking class. I taught the tart making technique and apple and orange tart to a group of friends. I was very nervous in the beginning. There were six girls and having six pairs of eyes focussed on you is daunting. I fumbled, couldn’t crack an egg neatly, spilt sugar on the counter and certainly couldn’t look at anyone. But all of them were really supportive and within a few minutes I was relaxed.

Making the tart dough and kneading it without letting the butter melt is a tricky business. But I still wanted to give all of then a feel of sablage – the French technique of pressing down the dough to make it look like sand. So we did it quickly, the Mumbai heat was unsparring, but we worked our way around. I have had no prior experience in teaching. Really, the last time I tried to teach anyone anything was my brother and he fled to the US. But I wanted to show tart making to a very hardworking and talented baker friend Rucha, and it was about time I broadened my horizons, so this class happened.

Apple tart

As I have a little toddler who is sometimes wary of strangers, I was worried that he might start hollering and I will have to leave everything and sit with him. But he was very well behaved. And looked forward to eating some cake. And this baking class wouldn’t have happened without the awesome support of my in-laws. They are pretty much the best. 🙂

Orange tart

Ok that was my little thank you speech, but thank you all so much. For showing belief that I could do it and for forgiving the little things that went awry.

This was not a paid class and it was strictly for friends who I knew outside of social media. In my own home.

But who knows if this might become a regular feature, a proper class in a proper venue. I am yet to figure that out.

Happy Baking!

Cheers.

Rutvika

P.S : Links similar to what was taught in the class –

Pear Tart

Orange Tart

Strawberry Oreo Cream-cheese tart

I thrive on multi-tasking. Like most women.

In fact many a times I have observed that if I am doing just one thing at a time, I mess it up. And if I am doing multiple things, with arbitrary simulations at the same time, things go well, much to my disbelief. Of course there are stretches of time when there is deep concentration on something at hand, and then I have to disconnect, look for something else, ponder over it for a while, disconnect again and get back to the thing I was initially doing.

So typically my work space, laptop for instance is filled with at least 20 windows or as many as can fit into one screen without having to toggle frequently, and I keep on zooming in and out of each window multiple times throughout the day. And at times I have to de-clutter my working desk, clean of all the items and then begin creating a complex structure with files and papers and notes so that I can begin with a new energy.

And sometimes it is just for appearing busy and important that I keep my desk cluttered. Just to show off how complicated my work is. Which most of the times it is not.

But one thing I am sure is that the multi-tasking chip is absent in the men folk’s brain. Most of the men I have known are absolutely incapable of doing two things at a time. My husband finds it difficult to even eat when he is talking on the phone. And my dad would have a list of things to buy and just go to one shop and come back before embarking on the rest of the list, again one shop at a time.

The flip side to multi-tasking is that you over-estimate your capacity, in areas where you should concentrate fully. For example while unmolding this cheesecake, I thought I could continue talking over the phone being pressed against my ear, but to my dismay this is what happened :

smudged oreo cheesecakeWell, yeah, but most of the times it gets rewarded and I can accomplish three things in the time of two. So its well worth a shot.

strawberry cheesecake

Strawberry Oreo Cream-cheese tart

This is not a tart in the strict definition of a tart, but the crushed oreos baked with butter render a very flaky, crusty tart feeling to the base. It tastes great when coupled with the smooth rich cream cheese filling.

What you will need :

  • 28 Strawberry Oreo cookies, ground to a powder in a mixer
  • 3 tbsp regular butter
  • 1 pack / 225 gms  / 8 oz. cream cheese
  • 70 gms powdered sugar
  • 2 tbsp strawberry jam/ strawberry crush
  • 1 egg
  • 70 gms fresh  cream

What to do :

  1. Grease an 8 inch springform or tart pan. Pre-heat oven to 130°C.
  2. Mix together the ground oreo cookies and melted butter and press it into the pan. Smoothen it out with your fingers and press it tightly in. Bake at 130°C for 3-4 minutes till the crust sets. Remove from oven and cool completely in the refrigerator.
  3. Whisk together the cream cheese and sugar in the bowl until smooth.
  4. Then add the egg, followed by fresh cream until it forms a smooth mixture.Add the strawberry crush and mix well.
  5. Pour this mixture over the crust in the cake pan. Tap a few times to release the bubbles.
  6. Bake in a preheated oven at 130°C for 35-40 minutes. The centre should still be a soft to touch, but the edges should be set.
  7. Cool in a refrigerator for at least an hour before slicing up. It tastes much better when cool.

slice of cheesecake

Enjoy this mouthful of goodness, sliver by sliver till there is none left 😛

Or share it with a friend while eating it, while taking pictures while writing. Multi-tasking, there you go!