John Myers
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Peanut Butter Tartlets with Pomegranate
The perfect peanut butter tartlets with pomegranate recipe with a picture and simple step-by-step instructions.
dough
- 300 g Flour
- 40 g Cocoa
- 40 g Powdered sugar
- 1 Egg
- 150 g Butter
- 1 pinch Salt
filling
- 200 g Cream cheese
- 150 g Peanut butter
- 100 g Powdered sugar
- 1 big pinch Fleur de sel
Otherwise
- 4 tbsp Pomegranate seeds
dough
- Mix the flour with the cocoa and powdered sugar and a pinch of salt. Add the egg and distribute the butter in flakes around the edge. Now work everything into an elastic dough with your hands, wrap it in cling film and let it rest in the refrigerator for at least 30 minutes.
- Then divide the dough into four parts and prepare four small tartlet forms. Now roll out the dough to a thickness of approx. 3 mm and fit it into the tartlet molds and cut off the edge. Now put a piece of parchment paper on each dough base and line it with baked peas. I didn’t have any, so I put fireproof glasses on them – that’s wonderful too.
- Now put the molds in the oven preheated to 200 degrees and bake for 15 minutes, then remove the glasses and the baking paper (or the baking peas) and bake the dough for another 5 minutes. Let the tartlets cool down well.
filling
- Put all the ingredients in a bowl and mix well with the mixer. When using salt, make sure that you take a very big pinch, the salt should be easy to taste.
finish
- When filling, I always leave the tartelettes in their shape, you counteract the risk of them breaking. So now spread the filling into the tartlets. And then remove from the mold and arrange on a dessert plate and put a tablespoon of pomegranate seeds on each tartelette.
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