Chocolate Peanut Butter Tart

Method

1. Combine flour and salt in a food processor and quickly blitz to combine
2. Add coconut oil in spoonfuls and pulse until it resembles wet sand
3. Add ice cold water 1 Tbsp at a time and pulse to combine. Add only as much water as needed to help it come together and form a dough – about 3-4 Tbsp.
4. Use your hands to gently knead/form the dough on a well-floured surface and form into a disc with your hands.
5. Lightly flour the top of the dough, as well as a rolling pin, and gently roll into a circle the shape of your pie pan, Add more flour as needed to prevent sticking. Patch up cracks with slightly wet fingers and reform. Place onto a greased loose-bottomed tart tin
6. Bake at 180C for 35 minutes, covering with alfoil if you notice it is burning at the edges. Remove from the oven and stand until cooled.
7. Blitz the filling ingredients in the food processor until smooth and spoon on top of the tart shell.
8. Dollop over coconut cream and sprinkle over chocolate flakes.

Serves 8   –   Prep: 20 Minutes   –   Cook: 4 hours