Recipe: A slice is nice

Peanut and Chocolate Tart
Recipe: A slice is nice
Peanut and chocolate tart by Mercy Fenton

These delicious nutty slices are rich so a little should go a long way. I’ve used a rectangular spring form tin, 13 x 4 and a 1/2 inches. But double the recipe would suit a swiss roll tin. You can line the tin with your sweet pastry if you want to go all out on this treat. These peanut slices are delicious on their own and even better with a dollop of whipped cream.


Sweet Pastry

300gr flour

150 gr butter

60 gr sugar

6 gr salt

2 eggs


  • Mix flour, sugar and butter to crumb, add in the eggs and salt and mix lightly.
  • Turn onto board and work enough to bring together.
  • Wrap in cling film and leave to rest in the fridge for an hour or so.
  • Butter the base and sides of your baking tin.
  • Roll out the pastry approx. 2 in larger than the tin all around.
  • Carefully place the pastry on the flan ring.
  • Push well into the corners line with parchment paper and rest for ½ an hour.
  • Fill with baking beans and bake at 175 ˚ C until golden all over.
  • When cooked remove baking parchment and brush the pastry case with raw egg yolk, place in back in the oven for two or three minutes, this will help seal the pastry and keep it crisp.

Peanut Tart Filling


2 eggs

84gr smooth peanut butter

60 gr soft dark brown sugar

174gr golden syrup or maple flavour golden syrup

57gr butter

1 tsp vanilla extract

240 gr toasted peanuts (you can use salted peanuts but give them a quick rinse first then toast in oven @ 180 C fo 5 to 6 min to dry out again )


  • Melt the sugar, butter and syrup in a medium pot, then boil for 3 to 4 minutes stirring until smooth. Scrape into a clean bowl to allow to cool a little.
  • Add the egg mixture to the syrup mixture mix until smooth and homogenous.
  • Roughly chop the peanuts by hand and add to the syrup mixture.
  • Put the nut mixture to cool fully.
  • Once cooled and sticky stir well to mix before scraping into the pre baked tart shell.
  • To bake pre heat oven to 150 C. Cook the tart for 20 minutes then reduce the temperature to 125C continue to cook for another 10 to 15 minutes, remove from oven once set with a little wobble in the center.
  • Allow to cool fully before coating with a thin layer of ganach.

Chocolate Ganache

75gr dark chocolate drops

75gr milk chocolate drops

75gr cream

10 gr butter


  • Melt the chocolate and butter in a bowl over a pot of barely trembling water.
  • Do not let the bowl touch the water, stir until smooth.
  • Place the cream and in a small pot and heat gently to just below boiling point.
  • Pour the hot cream over the chocolate and stir until smooth.
  • The next part is to wait, place the bowl in the fridge and every 2 to 3 minutes check and stir until slightly thick but still spreadable.
  • Pour over the tart and spread to coat evenly.
  • Allow to set fully before serving.

For chocolate pastry

(You will have some pastry left over from this amount)

80gr caster sugar

150gr unsalted butter, chilled and cut into cubes

260gr plain flour

30gr cocoa powder

1 large free-range egg



  • For the pastry, pulse the sugar and butter in a food processor until combined.
  • Add the flour and cocoa powder and pulse to a breadcrumb like texture.
  • Add the egg and 2 table spoons of cold water, then pulse to bring the dough together.
  • Once the dough is smooth, shape into a thick disc, Roll out the pastry between two sheets of baking paper to the thickness of about 3mm. Remove the top sheet of paper, then gently roll up the pastry around the rolling pin carefully lay into the prepared tin, press the pastry into the sides.
  • Trim the pastry carefully so it is just above the edge of the tin. Patch any holes if necessary,
  • Chill the tart base for 20 to 30 minutes, line with parchment then fill with baking beans.
  • Heat the oven to 190˚C/fan170˚C/gas 5.
  • Bake on the middle shelf for 15 to 20 minutes, remove the beans and paper then cook for 5 more minutes until the pastry feels firm.
  • Allow to cool before filling.

You can contact Mercy Fenton on

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