Chocolate And Peanut Butter Mini Tarts

Dough:

Active time - 5 to 10 minutes

Total time - 2 hours and 40 minutes (to cool in fridge)

Equipment - Medium or large food processor

Ingredients:

Unbleached flour - 2 1/2 cups (divided into 1 1/2 cups + 1 cup)

Fine sea salt  

1 Tsp Raw sugar

2 TBSP Unsalted butter, cold from fridge

2 1/2 sticks (20 TBSP), cut into cubes approximately 1/4 inch

6 TBSP cold water

Method:

In the cup of a food processor already attached to the base, combine the 1 1/2 cup of flour with the salt and sugar.

Pulse 5 to 6 times until everything seems well integrated. Add all the butter and pulse again until a paste is formed (the flour integrates with the butter until it forms a thick ball, just keep pulsing until the paste is formed). This should happen between 25 to 30 pulses, but what’s most important is to achieve the desired consistency and not the number of pulses. You can reintegrate with a spoon or spatula the butter or flour that sticks to the wall of the food processor bowl.

After this add the remaining flour and pulse 7 to 8 more times, until you achieve the traditional crumbly texture of a pie dough. Transfer everything to a bowl. Add the water gradually, integrating it with a spatula or your hands to the dough after each addition. Start with two tablespoons, then another two and, depending on how uniform the dough looks add the fifth and sixth tablespoon of water.

Knead a little with your hands to make everything uniform at the end. Divide the dough into two equal parts and press them to form a disc of about 5 to 6 inches in diameter. Chill in the refrigerator for at least two hours.

Mini Hand Pies:

12 mini hand pies approximately

Active time - 15 to 20 minutes

Total time - 45 to 50 minutes

Equipment – rolling pin, baking sheet, pizza or ravioli cutter, baking paper or silicone mat, pastry brush (optional) Cover the baking sheet with baking paper or silicone mat.

Ingredients:

Dark or milk chocolate bar - 2 bars to get 24 squares

Peanut butter (can substitute with almond butter) - 12 to 15 Tsp

Egg – 1, beaten and mixed with 1 Tsp of water to make an egg wash

Natural sugar - 1 to 2 TBSP to sprinkle on top

Method:

In a clean and dry surface stretch one disk of dough with a rolling pin as much as you can without breaking it and stretch it to a rectangle shape 1/8” thick. Always remember to roll in one direction (example: from front to back vertically and left to right horizontally).

Using a pizza or ravioli cutter cut the rough edges to make a straight rectangle. Using a ruler cut the dough into strips of 2 x 3 inches. Place them in the prepared baking sheet and store them in the fridge (these will be the bases). Repeat with the second disc of dough, placing the strips on baking paper (these will be the toppers). You can fold the dough remnants for another time. T

ake out the bases from the refrigerator. Fill the center of each strip with a little less than 1 teaspoon of peanut butter, leaving the edges clean. Place 2 squares of dark chocolate over the peanut butter. Spread a little peanut butter on one of the top strips to protect the dough from the melted chocolate. Cover and press the edges to seal them well. You can use a scalloped ravioli cutter to recut and reseal the pies, just press them again a little bit more if you see some separation. Repeat with all the strips.

Use a sharp knife to make openings at the top or toothpicks to make several holes. Using the pastry brush or with your finger coat the top of each tart with the egg wash. Sprinkle with generous raw sugar on top. Place in the refrigerator for 15 to 20 minutes.

Preheat oven to 350 °. Bake 25 to 30 minutes, 30 minutes for a more toasted crust. Remove from oven and cool for 5 to 10 minutes before enjoying.