Guilt-less Desserts & Treats for your Family
I like to think that every month has a theme.
December is Christmas and January is Summer. September is full of Birthdays and springtime, and July is cold, cold, cold. For me, February is all about Love. Of course there’s Valentine’s Day but it’s also my wedding anniversary!
This year my Valentines theme is Perfect Match. I will be channelling Greg Evans and Dexter to create some desserts that bring together two perfectly matched flavours to create a dish that will go straight to your loved ones heart (and potentially their hips!).
I wanted to start off though with an unlikely match. Think Tom and Katie, Cameron Diaz and that dude from that band who has a twin, Ashton and Demi. Sometimes things go well together when they seem like complete opposites.
This Peanut Butter and Jelly Tart at first glance is a bit like looking at Beyonce and Jay Z. It’s odd, even a bit weird. They just shouldn’t be together, but strangely it just works. As I was eating it my brain wanted to hate it, but my stomach had other ideas… 3rd and 4th slices kind of ideas!
Peanut Butter and Jelly has long been a mystery to those of us in Australia. Firstly it’s the meaning of the American Jelly term, then it was the whole concept of putting peanut butter and jelly/jam together (and this is from a nation that worships the brown, yeasty residue from beer production!). But now I get it; I finally understand the PB&J experience.
This Peanut Butter and Jelly Tart is relatively easy to make and will be gone in minutes, even if it’s just you and your beloved for Valentine’s Day. The tart crust is made in a blender (or you could stir it by hand and build up your biceps) and then baked. It’s a simple crust with no overpowering flavour to allow the filling to be the romantic hero of the day. The Peanut Butter Mousse is made dairy free by using thickened Coconut Cream (you could use dairy cream if you can tolerate lactose) and it is then stabilised (or set) by adding gelatine to the mousse. This is an important step as it allows the tart to be sliced and still retain it’s shape. It’s super important in summer when the coconut cream refuses to thicken as it normally would (so frustrating!). I have topped the Peanut Butter and Jelly Tart with my Sugar Free Strawberry Jelly. I know; this is the Aussie version of Jelly but it works and everyone else will just have to get on board our Jelly/Jello/Jam train. This Strawberry Jelly uses Gelatine as well so it requires time in the fridge to set before slicing.
Before you turn your nose up at this Peanut Butter and Jelly Tart let me tell you how quickly this tart was devoured. I had cooked it for dessert but allowed the boys to taste it after I had cut it for photos. They tasted it, and then they had to taste it again just to be sure that they loved it. The verdict; everyone wants to marry this tart!!!
Peanut Butter and Jelly Tart
- 1/4 Cup Almond Meal
- 1/2 Cup + 2 tablespoons Coconut Flour available from health food and specialty stores
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 Cup Coconut Oil softened
- 1/4 Cup Maple Syrup you could substitute honey etc
- 1 Egg
- 1 teaspoon Vanilla Extract
Peanut Butter Mousse
- 1 Cup Coconut Cream; leave a tin of coconut cream/milk opened and left in the fridge overnight. Scoop out the thickened part and use.
- 2 Tablespoons Maple Syrup
- 1 teaspoons Vanilla Extract
- 1/2 Cup Peanut Butter
- 2 teaspoons Gelatine dissolved in 2 Tablespoons water
- 125 grams frozen Strawberries thawed (fresh can also be used)- any berry can be substituted
- 120 ml Boiling Water
- 1/2 Tablespoon Gelatine
- Preheat oven to 175C/350F Grease/Spray a 20cm (8 inch) spring form cake tin or pie dish (a 22cm/9inch can also be used).
- Mix the dry ingredients in a blender.
- Pour the wet ingredients into the dry, and blend until combined. A dough ball will form.
- Roll the doughnut between 2 sheets of baking paper and trace a plate/tin bigger than tart tin. Gently place circle in tin. Use excess dough to ensure an even edge.
- Alternatively, spread dough evenly in tin and up edges by hand (This is my method of laziest choice!).
- Pierce the bottom of pie crust with a knife 4 to 5 times to prevent the dough 'bubbling'.
- Bake for 15-20 minutes, or until the bottom is cooked without the edges burning.
- Remove from the oven and allow to cool completely before adding the peanut butter mousse.
Peanut Butter Mousse
- Remove the can from the fridge and spoon the thickened cream into the mixing bowl of a kitchen stand with a whisk attachment (a hand mixer can also be used).
- Whisk on high. Add the maple syrup and vanilla and whisk until combined.
- Add the peanut butter and whisk until combined.
- Meanwhile, sprinkle the gelatine over 2 Tablespoons of water in a heatproof bowl. Allow it to sit and thicken for 5 minutes. Place the heatproof bowl over a saucepan of simmering water and dissolve the gelatine.
- Add the gelatine mixture to the whipped mousse and whip until combined.
- Pour over the tart base and allow to set in the fridge for at least 2 hours
- Place the thawed (or fresh) strawberries in a blender and puree.
- Sprinkle the gelatine over the boiling water and whisk until dissolved.
- Add the gelatine to the purée and blend til combined.
- Gently pour over the top of the peanut butter mousse and place in the fridge to set for at least 4 hours.
- Slice and serve. Keep the tart refrigerated between serves.