Phyllo Tart with Chocolate & Peanut Butter Cream

Phyllo Tart with Dark Chocolate & Peanut Butter Cream

For the tart

• 1 package phyllo pastry
• 200 g butter
• Powdered sugar

For the cream

• 400 g dark couverture chocolate (54%)
• Cocoa powder
• 200 g heavy cream
• 200 g milk
• 150 g peanut butter

Instructions

  1. Lay out the phyllo sheets and cut them into 4 rectangles.
  2. Melt the butter.
  3. Take each phyllo sheet, brush it with butter, sprinkle with powdered sugar, and fold it.
  4. In a muffin baking pan, place two sheets crossed to form a tart, brush with butter, and sprinkle powdered sugar on each layer again.
  5. Bake in a preheated oven at 170°C (338°F) for 15 minutes.
  6. Let them cool.
  7. In a small saucepan, combine the milk and cream and heat gently without boiling.
  8. Place the chocolate in a bowl in small pieces and pour the hot milk over it.
  9. Use an immersion blender to homogenize the mixture.
  10. Add the peanut butter and blend again until smooth.
  11. Place a piece of plastic wrap directly on the surface of the cream to prevent a skin from forming, and refrigerate for 8 hours until set.
  12. Transfer the cream into a piping bag and fill the tarts.
  13. You can also add chopped nuts as decoration, if desired.