Tartlets with peanut butter and Nutella, or salted caramel and pistachio cream
Published on 14 August 2024
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Out of this world for lovers of these ingredients: classic shortcrust bases with indulgent toppings. All spreads are sold ready-made; make salted caramel using my blog recipe if wanted.
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Ingredients
INGREDIENTS
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FILLING NO. 1
FILLING NO. 2
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Method
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I mix dough, wrap and rest at least half an hour, or make the day before. I roll to 4 mm, line small tins, prick bases and bake at 180°C for about 15/20 minutes in a fan oven until golden. Cool before unmoulding.
For the first filling, I spread a generous teaspoon of peanut butter on the base.
I cover with a generous teaspoon of Nutella. If firm, microwave for 30 seconds; unnecessary in this heat 🥵.
I add roughly chopped peanuts and a dab of peanut butter.
For the second, I add a generous teaspoon of salted caramel.
A generous teaspoon of pistachio cream.
Then roughly chopped pistachios.
Keep a few days under a glass dome, preferably in a tin, though they will not last 😜👋😀. This pastry also makes wonderful tarts with homemade jam.
Tart with apricot and cherry jam.
Original source: https://incucinaconlilly.com/2024/08/14/crostatine-al-burro-di-arachidi-e-nutella-e-caramello-e-crema-di-pistacchi/