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Peanut Butter and Jelly Tart

Peanut Butter and Jelly go together oddly perfectly, which makes it a great Valentines Day treat for all you odd couples out there!
Prep Time20 mins
Cook Time20 mins
Total Time8 hrs
Servings: 12
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Biscuit Base

    • 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

    Strawberry Jelly

    • 125 grams frozen Strawberries thawed (fresh can also be used)- any berry can be substituted
    • 120 ml Boiling Water
    • 1/2 Tablespoon Gelatine

    Instructions

    INSTRUCTIONS

      Biscuit Base

      • 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

      Strawberry Jelly

      • 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.