Peanut butter and Nutella tartlets with peanut brittle

Delicious, flavoursome tartlets. Try readily available peanut butter if you have not before.

DAVIDE COMASCHI'S SHORTCRUST, find full blog recipe

250 G ITALIAN 00 FLOUR

150 G BUTTER

125 G SUGAR

30 G WHOLE EGGS

12.5 G EGG YOLK

4 G MILK

2.5 G BAKING POWDER

1.25 G SALT, A PINCH

PEANUT BUTTER AS NEEDED

NUTELLA AS NEEDED

SALTED PEANUT BRITTLE

50 G SUGAR

50 G SALTED PEANUTS

1 TABLESPOON LEMON JUICE

I make and rest pastry, then roll 3 cm thick.

I cut rounds, line moulds and prick.

For blind baking, I put parchment and dried beans, chickpeas, rice or coarse salt on each to prevent puffing.

I bake at 180°C for 10 minutes, carefully remove paper and beans and bake another 5 minutes until golden.

I cool slightly, unmould and spread a teaspoon peanut butter over base.

I cover the peanut butter with a teaspoon Nutella, softening the spreads for a minute in the microwave if firm.

I make brittle by caramelising sugar with lemon, adding peanuts when amber, stirring, spreading on parchment, cooling and breaking.

I put brittle pieces on each tartlet.

I arrange in paper cases. Keep days in a tin or under a dome.