Wow your dinner guests with this delicious and surprisingly simple dessert
When hosting a dinner party, it’s good to have a few options for after dinner. There will be those who don’t do dessert or ‘couldn’t eat another bite’ who will happily sip on coffee and tea or there may be others who prefer something savoury like a cheese board to nibble on with their glass of wine.
But for the ones who truly love a good, gooey dessert, this creamy peanut butter and chocolate recipe from Avoca is one that will really impress them. And the best part is that it’s not very complicated!
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Ingredients
Serves 8-10
For the crust:
- 100g butter
- 2 1⁄2 tbsp golden syrup
- 250g digestive biscuits, crushed into crumbs
For the filling:
- 250g full-fat cream cheese
- 170g chunky peanut butter
- 55g caster sugar
- 180ml cream, whipped
For the topping:
- 30g caster sugar
- 140ml cream
- 60g dark chocolate, finely chopped
- 30g butter, diced
Method
- Preheat the oven to 180°C.
- First make the crust. Melt the butter and golden syrup together in a small saucepan, then pour it over the crushed digestives and stir to combine.
- Press firmly and evenly into the base and up the sides of a 23cm loose-bottomed tart tin.
- Bake in the preheated oven for 10 minutes, then allow to cool on a wire rack.
- To make the filling, beat the cream cheese, peanut butter and sugar together, then fold in the whipped cream.
- Spoon onto the biscuit base and smooth the top, then chill in the fridge while you make the topping.
- To make the topping, put the sugar and cream in a medium-sized saucepan over a medium heat. As soon as it comes to the boil – while keeping a close eye on it – reduce the heat and simmer for about 5 minutes, until it has thickened slightly and turned a pale yellow colour.
- Remove from the heat and stir in the chocolate and butter until they have melted and the ganache is nice and smooth. Allow to cool slightly, then pour on top of the tart.
- Chill for 1 hour in the fridge, until the filling and topping have both set firm.
