Creamy Peanut Butter Tart

  • 1/4 cup of sugar
  • 1 teaspoon of gelatine
  • 2 separated eggs
  • Vanilla essence
  • A good sprinkling of nutmeg
  • Pinch of salt
  • 1 cup of water
  • 1/2 cup of peanut paste
  • 1 tablespoon of sugar
  • 1/3 cup of chilled evaporated milk
  • 1 pastry case
  • Mix the sugar, gelatine, nutmeg and salt together
  • Add the peanut paste, then slowly stir water into the mix and stir until smooth
  • Lightly beat the egg yolks and stir them into the mix, then...
  • Add the gelatine and cook over gently simmering water until the mix has thickened slightly
  • Stir in the vanilla essence and chill, stirring occasionally, until syrupy
  • Whip the evaporated milk until thick and fold in
  • Beat the egg whites until soft peaks form, then gradually beat in the rest of the sugar. Continue beating the egg-sugar mix until it's stiff, then fold this into the tart mixture too
  • Turn the final mix into a pastry case and chill

Chris says: This recipe takes a little time to prepare but the end result is well worth the effort!

We serve this dessert in summer with some chilled cream or cold custard. But it's just as good on its own as an accompaniment to a morning tea or high tea.

Don't have any peanut paste handy? You can whip some up by putting some raw peanuts in a blender, adding a little peanut oil and blending to the desired consistency. An old-fashioned mincer (or even a mortar and pestle) will also produce a similar result.