For the love of Peanut Butter

A crispy sweet pastry case, encasing a luscious Dulce de Leche topped with chocolate ganache and caramelised peanuts.

In honour of National Peanut Day, which was January 24th, I made a deconstructed snickers tart.
We've all known and loved Peanut Butter since childhood, so it was a perfect ingredient to include in my bakes. But have you ever wondered how it reached our shelves, whether it be creamy or chunky? And how did it become the phenomenon that it is today?
Peanut Butter actually dates back to Aztec times. They mashed roasted peanuts into a paste: quite simple really and definitely not the same thing that is stocked up in Sainsburys! As per expected, many people have claimed the title as Peanut Butter Inventor and among them was George Washington Carver. But no, instead he actually promoted more than 300 uses for peanuts. The actual invention can be credited to 3 inventors: Marcellus Gilmore Edson. Harvey Kellog and Dr Ambrose Straub. Now that I've bored you with the history, I think you deserve a recipe!

Serves 10 (3 x 9 inch tin)
Cook time: 3 hours
Ingredients

Sweet Pastry Case

225g plain flour
110g butter
80g sugar
1 large egg

Dulce De Leche

1 tin of condensed milk

To decorate

1 cup chocolate ganache
1 handful caramelised peanuts.

1 cup peanut butter

Method

1. 1) Firstly, we begin by making the sweet pastry case. This is probably one of the best things to have in the front pages of your recipe book! Crumb together by hand the butter and the flour. Then add the sugar. Once done, mix in the egg and enough milk to form a soft dough. Place in the fridge whilst you complete the other elements. Bake in a preheated oven for 30 minutes at gas mark 4.
2. 2) Making the dulce de leche is the easiest thing to do, with the best outcome. First thing you need to do is remove the labels on the tin and place into a large pot. Submerge it into room temperature water (at least 2 inches of water should be above the can). Keep topping up the water as you let it simmer. It usually takes about 2-3 hours, the length of time has an effect on the depth of flavour. The longer you leave it to simmer, the richer the taste.
3. 3) Line the bottom of the pastry case with peanut butter, I chose the crunchy kind, purely for textural purposes. Let rest for 10 minutes, after which spread an even layer of dulce de leche over the top. Place in the fridge until the dulce de leche is set. Top this layer with chocolate ganache  and place back in to the fridge. 
4. 4) To decorate, I chose to caramelise some peanuts in a hot pan with some sugar. This part is completely optional!

Lots of Love,
Kaya xo