As though we should ever need an excuse to indulge, but Christmas truly is a time of unashamed indulgence. This tart is the epitome of that and is perfect for a ‘drinks and nibbles’ party (a fatty night as my friends and I call them). If you’re really well organised, and can resist the undying temptation to scoff, this tart will freeze beautifully if well wrapped in cling. Just defrost overnight in the fridge and get ready to be fulfilled, and then some.
Ingredients - serves 12
For the Base
- 400g bourbon biscuits
- 75g smooth sweet peanut butter (Sunpat is best)
For the Chocolate Filling
- 250g milk chocolate, chopped
- 250g dark chocolate, chopped
- 500ml double cream
- 100g smooth sweet peanut butter (Sunpat is best)
For the Peanut Butter Marble
- 50g smooth sweet peanut butter (Sunpat is best)
- 25g white chocolate, chopped
- 25g double cream
- 23-25cm loose bottomed flan tin, greased with the base lined
For the biscuit base, place the bourbon biscuits into a food processor fitted with blade along with the peanut butter. Blitz to form a fine, damp sand consistency. Tip into the prepared flan tin, and press it tightly onto the base and up the sides, until it evenly lines the entire tin. Chill in the fridge until needed.
For the chocolate filling place the chocolates, cream and peanut butter into a heatproof bowl and set over a pan of barely simmering water. Stirring constantly with a rubber spatula, allow the ingredients to melt together into a smooth and glossy ganache.
For the peanut butter marble mixture, put the peanut butter, white chocolate and double cream into a small bowl and set over a pan of hot water. Stirring constantly mix the ingredients together until they form a smooth paste.
To assemble, pour the ganache into the biscuit tart shell. Dollop the peanut butter paste mixture here and there, then with the end of a teaspoon drag and swirl the peanut butter and chocolate together, though don’t take it too far; once you have a marble pattern, stop. Set in the fridge overnight before serving.