Blonde Chocolate Peanut Tart

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recipe by Siham

  • Time icon
    Total Time
    2hrs 10mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    486

This recipe is very simple and put together. The recipe makes peanut butter using a hand blender, alternatively use a blender. It also uses blonde chocolate. Blonde chocolate is a caramelized white chocolate, giving it a fuller flavour than white chocolate. If you’re unable to find blonde chocolate, you can still use white chocolate. User generated recipes have not been re-tested by Kenwood.

recipe updated Feb 19, 2024

Ingredients

  • Butter icon
    Butter
    120 g
  • White chocolate icon
    White chocolate
    50 g
  • Whipping cream icon
    Whipping cream
    50 g
  • Blond chocolate icon
    Blond chocolate
    100 g
  • All purpose flour icon
    All purpose flour
    250 g
  • Icing sugar icon
    Icing sugar
    70 g
  • Ground almonds icon
    Ground almonds
    25 g
  • Salt icon
    Salt
    1 pinch
  • Egg icon
    Egg
    1
  • Caster sugar icon
    Caster sugar
    50 g
  • Roasted salted peanuts icon
    Roasted salted peanuts
    200 g
  • Milk icon
    Milk
    250 ml
  • Egg yolk icon
    Egg yolk
    2
  • Cornflour icon
    Cornflour
    20 g
  • Whipping cream icon
    Whipping cream
    50 g

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Plastic wrap
  • kCook icon Stick blender
  • kCook icon Kmix
  • kCook icon Kmix bowl
  • kCook icon Lightly floured surface
  • kCook icon Tart pan - 9.5 x 1"
  • kCook icon Saucepan
  • kCook icon Large glass bowl
  • kCook icon Large saucepan
  • kCook icon Jug
  • kCook icon Medium glass bowl
  • kCook icon Piping bag

Step preview

  1. Pre-heat oven - 160°C
  2. Attach Creaming beater
  3. Add all purpose flour, icing sugar, ground almonds and salt to the kMix Bowl
  4. Mix with splashguard fitted until well combined - approx 2 min, Speed 6
  5. Then add butter to the kMix Bowl
  6. Mix with splashguard fitted - approx 5 min, Speed 6
  7. Then add egg to the kMix Bowl
  8. Mix with splashguard fitted - approx 5 min, Speed 6
  9. Transfer content of kMix Bowl to lightly floured surface
  10. Roll out until 1/8" (5mm) thick
  11. Transfer dough to tart pan
  12. Line until covered and trim the edges
  13. Prick the base with a fork
  14. Bake - 30 min, 160°C
  15. Remove from oven and let cool
  16. Add caster sugar to a clean saucepan
  17. Heat until caramelized - medium-high heat
  18. Add roasted salted peanuts to the saucepan
  19. Stir until well combined and turn off heat
  20. Blend with stick blender until smooth
  21. Transfer content of saucepan to large glass bowl
  22. Add white chocolate to the large glass bowl
  23. Mix until well combined then set aside
  24. Add whipping cream to the saucepan
  25. Heat until warm - medium-low heat
  26. Pour one third of content of saucepan into large glass bowl
  27. Mix until combined
  28. Continue pouring one third of cream into the chocolate and stirring
  29. Add whipping cream to the large glass bowl
  30. Mix until combined
  31. Chill in fridge and continue
  32. Add milk to a clean large saucepan
  33. Heat until warm - low heat
  34. Add egg yolk, caster sugar and cornflour to a clean jug
  35. Mix until well combined
  36. Pour content of jug into large saucepan
  37. Stir gently until thickened
  38. Add blond chocolate to the large saucepan
  39. Mix until completely melted and turn off heat
  40. Pour chocolate mixture into medium glass bowl
  41. Cover with plastic wrap
  42. Chill in fridge and let cool
  43. Remove the pastry case from the tart pan
  44. Transfer the peanut butter cream into a piping bag
  45. Transfer the chocolate cream into another piping bag
  46. Randomly pipe the creams into the pastry case to decorate
  47. Serve
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