PB & J Tart

Kirsten Tibballs

Cook Time 2 hours 30 minutes

Servings 12


For the Breton Shortbread

35g egg yolks

70g caster sugar

15g brown sugar

85g unsalted butter

2g salt

115g plain flour

10g baking powder

For the Raspberry and Peanut Butter Custard

400g thickened cream, semi-whipped

160g caster sugar

80g water

4g vanilla bean paste

120g crunchy peanut butter

80g unsalted butter

Pinch sea salt

200g fresh or frozen raspberries

To finish

25g roasted peanuts, roughly chopped

2 punnets of raspberries

Icing sugar, for dusting


For the shortbread in a stand mixer fitted with a paddle attachment, combine the butter, sugar and the salt. Add the egg yolks and the flour and baking powder. Press the dough into a neat flat square and wrap in plastic wrap. Chill in the fridge for an hour before rolling out to approximately 8mm in thickness and cut two 220mm discs. Place the discs on a lined tray and place lightly greased 220mm rings around the cut pastry. Bake at 170°C for 12-15 minutes or until you achieve a light golden-brown colour. While still hot, run a knife around the edge of the pastry to release it from the ring.

For the custard, in a stand mixer fitted with a whisk attachment, semi-whip the cream and set aside in the fridge. In a saucepan, bring the sugar, water and vanilla bean paste to the boil. Pour the boiling mixture over the peanut butter and whisk together. Add in the butter and salt and combine. Cool to 35-40°C before folding in the semi-whipped cream and the raspberries. Place in the fridge for an hour.

To finish, transfer the cream into a piping bag fitted with an 18mm plain piping tube and pipe the cream onto the tart. Garnish with the raspberries and peanuts and dust with icing sugar to finish.


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