Peanut Chocolate Tarts

Ingredients for 1 servings:

• 100 g butter
• 50 g sugar
• 200 g flour
• 2 tbsp cocoa powder
• 2 tbsp water
• 200 g dark chocolate
• 100 g butter
• 4 tbsp whiskey
• 200 g sour cream
• 3 egg yolks
• 100 g sugar
• 2 tbsp cocoa powder
• 100 g peanut butter
• 75 g cane sugar
• 25 ml maple syrup
• 1 egg(s)
• 100 ml cream
• 1 tbsp cornstarch

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Makes 12 chocolate shortcrust pastry cakes with creamy chocolate and peanut filling

Prepare the shortcrust pastry and line 12 muffin cups with it. Chill for at least 30 minutes. For the chocolate topping, melt the chocolate and stir in the butter. Then gradually stir in the whiskey and sour cream. Beat the egg yolks with the sugar until creamy, then stir in the chocolate mixture and cocoa powder. Meanwhile, preheat the oven to 180°C (top/bottom heat). For the peanut mixture, beat the peanut butter, sugar, and maple syrup until creamy. Stir in the egg, then gradually stir in the cream and cornstarch. Now pour the chocolate filling, followed by the peanut topping, into the cups. Bake for 25-30 minutes. These cupcakes are delicious both warm and cold. Well-wrapped, they’ll easily keep for several days without losing any of their flavor.