I didn't plan to make another tartelette post, but here is the story. I wanted to make a dessert with peanut butter for a long time but I didn't want to use flour. So first I made a peanut butter no-bake cake. Actually I made it twice and I was about to post it, but something was just wrong about it. At last we decided that although the taste was good, the cake was just too heavy. I was about to give up the whole thing but then I came up with the idea to try the same recipe in small as little tartelettes. I made them and was really pleased with the result. One little tartelette is just the right amount for this rich dessert. The crust which I like very much is in good balance with the thin rich peanut butter fudge-like layer on top. The thin layer of cold chocolate on top with coconut flakes finishes it off.
150 g (1 cup) raw cashews 6 dates pinch salt 2 tbl peanut butter 1 tbl water
250 ml (1 cup) almond milk (or soy milk) 1 tsp agar agar
125 ml (1/2 cup) peanut butter 60 ml (1/4 cup) maple syrup 1 tbl grated coconut 1 tsp vanilla essence 1 banana
1 tbl arrowroot powder almond or soy milk
Place the cashews in the food processor and grind into a fine meal. Add the dates and process into small pieces. Add the salt, 2 tbl peanut butter and water. Turn the machine on and the mixture will become a sticky dough ball. Turn the machine off and make the crusts.
I used plastic film to line the tartelette forms. I did this so that it's easy to remove the tartelettes from the forms. Divide the dough into the six forms and press the dough with your fingers flat at the bottom of the form. The crust is now ready.
Place the peanut butter, maple syrup, coconut, vanilla and banana in a bowl. Using the hand mixer blend the ingredients into a puree. You can add a little almond/soy milk if the puree is so thick that you have a hard time blending the ingredients:
Stir in the agar agar in the almond milk and heat the milk slowly, stirring constantly.
Meanwhile in a small bowl prepare the arrowroot mixture. Stir the arrowroot powder in a little milk and add this to the heated almond milk. Once you have added the arrowroot powder mixture the heated milk will thicken. Turn the heat low.
Now quickly add the peanut butter puree to the milk and stir well. Turn the heat off. All these steps you've made should be done fast and in no case should anything burn. The peanut butter mixture will stick and burn if you work too slow. Turn off the heat the moment the puree gets too hot and keep stirring!
By now the peanut butter mixture will be thick and you will wonder how this can ever taste good! But don't worry, just spoon the mixture into the tartelette forms and place them in the fridge. Once the tartelettes are cold they will be delicious.
Cover the tartelettes with a chocolate ganache and place them back into the fridge. To make chocolate ganache I use an organic dark bitter chocolate (Vivani). I melt some chocolate in a pan on low heat with a small amount of soy milk or a nut milk. I even tried using water and that worked as well. As the chocolate melts keep stirring and if the ganache gets too thick you can add a little more milk. You can also add some maple syrup to the ganache if you like. Turn off the heat and I use a brush to spread the ganache on the tartelettes. I use a silicone brush which is easy to wash with warm water.
Let the tartelettes cool completely before removing them out of the forms.