It’s beginning to look a lot like Christmas is playing as I type, Aug comfortably nestled beside me, the weather cool, 1/3 choc tart + smoothie settling quite nicely in my tummy – it is all good. Very good! There’s something about Christmas that makes one want to jump into the air, stare out into the big white sky, eyes closed arms spread out wide and just… grin. Really widely.
Okay now I’ve got myself cringing. It is a bit melodramatic, isn’t it. But that’s how I woke up this afternoon. It’s Christmas Eve! And like a radio on loop WinterWonderland started playing inside my head. In the midst of it I whisper in the quietest way I know Happy Birthday Jesus. And it may not even be your birthday but the season is all about You, and we need to remember that more.
I’ve never made tarts before and wanted to try my hand at it this year. No fanfare – fanfare is to me perfectly formed cupcakes with too-pretty spiral icing, gimmicky decorative sugar and/or undecided flavours – for this, just rich full-bodied velvety chocolate, peanut butter and a biscuit base with solid crunch. I have to admit I was afraid of failing. Chocolate, tart. These two words alone show up the task to be almost intimidating.
To my great relief (and many victory dances, many intoxicated hoots of joy) it all turned out dandy. And we enjoyed this tart tremendously.
So this Christmas Eve I am happy! & thankful. Looking forward to service tomorrow. I hope we get to sing some Christmas tunes. Have a truly blessed one this year, keep the world close to your heart.
Recipe (makes 4 heart-shaped tarts + 1 ramekin)
- 20 Oreos
- 175g unsalted butter
- 400g crunchy peanut butter
- 175g icing sugar, sifted
- 200g good quality dark chocolate, chopped
Crush Oreos till fine in a food processor. A regular blender does the work.
Melt 75g butter and combine with crushed cookies. Press mixture into the base and sides of your loose-bottomed mould/tart pan. Chill until firm, around 30 minutes.
Combine peanut butter and icing sugar in a bowl and spread over tart base. I used fingers.
Arrange chocolate and remaining 100g butter in a clean bowl over a pan of simmering water. Don’t let the bowl touch the water. Stir until melted, then cool slightly. Spread chocolate over the peanut butter layer. The recipe advised gently lifting and tilting the pan so the chocolate covers the entire tart if you want a smooth top – do not use a knife or spoon to spread the chocolate. But my chocolate wouldn’t listen, and I used a spoon so there are lines in my tart and they do not bother me, still delicious!
Chill until firm, around 30 minutes. Take your first life-changing bite. I also prefer this with cold milk.