Saturday , March 28 2020
Peanut butter and baked white chocolate cheesecake tart, with raspberry sorbet 1

Peanut butter and baked white chocolate cheesecake tart, with raspberry sorbet

Recipe by Jason Mitchell, chef at the Langham Blue Bell | www.langhambluebell.co.uk

Featured in Feast 23 – February 2018

SERVES TWO

INGREDIENTS

For the dark chocolate tart case
85g of plain flour
40g of icing sugar
20g of cocoa powder
70g of cold butter (grated)
1 egg (lightly whisked)
1tsp of cold water

For the peanut butter mousse
65g of smooth peanut butter
30g of icing sugar
1tbsp of caster sugar
65g of double cream
1tsp of vanilla extract

For the tart topping
1tbsp of peanuts (washed and dried if salted), chopped
1tbsp of dark chocolate (finely chopped or grated)

For the cheesecake mix
200g of cream cheese
1 egg; 1tbsp of cornflour
75g of icing sugar
125g of white chocolate (melted)
200g of double cream

To serve
Good quality or homemade raspberry sorbet
Mint
Freeze dried raspberries (if you can get them, or fresh if you can’t!) 

Method – To be made preferably 1-2 days in advance

For the dark chocolate tart case
Sieve all the dry ingredients together and add the butter, then rub between fingers to create a breadcrumb like texture. Add the egg and water and bind together. Wrap in cling film and refrigerate for 1 hour. Roll to 4mm thick and line two 4.5” tart cases. Prick with a fork and blind bake with baking beans on 160°C for about 15 mins. Remove the baking beans and bake for another 7 mins. Leave to cool before removing from the tin

For the peanut butter mousse
Add the ingredients one by one, in order listed, to an electric mixer on a medium/high speed until a mousse like texture. Half fill a tart case with mix, smoothing with a spoon. Sprinkle over the peanut and chocolate tart topping. Leave in fridge until required

For the cheesecake mix
Whisk together the ingredients in order listed. Pour into an ovenproof bowl and set in bain-marie – covered in tin foil so the steam doesn’t escape. Put in oven at 140°C for about 45 minutes or until the cheesecake mix has a slight wobble. Remove from the tray and chill in a refrigerator overnight or until required

To serve
Using a warm spoon, add a small scoop of cheesecake mix on top of the tart, and a small scoop of raspberry sorbet. Garnish with mint and raspberries

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