Peanut Butter Chocolate Tart

I seem to accidentally incorporate Peanut Butter into every meal I can, so it is obvious that it found its way into my Chocolate Tart! If unlike me you are not a Peanut addict, you can replace the Peanut Butter for Orange or Mint extract, or be original and have it plain! Whatever way, Chocolate Tart will always be delicious!


  • 1 sheet pre-rolled Shortcrust Pastry (Jus-Rol and Lidl own are vegan!)
  • 1 tin full fat Coconut Milk
  • 200g vegan Dark Chocolate
  • 2 tbsp smooth Peanut Butter
  • Handful of Salted Peanuts


  1. Pre-heat the oven according to packet instructions and line a tart dish with the Pastry
  2. Prick several times with a fork all over the Pastry and place in the oven for 15 minutes, or until golden brown
  3. Once the Pastry is cooked, allow to fully cool
  4. Once the Pastry is fully cooled, evenly spread a thin layer of the Peanut Butter on the base
  5. Then make the filling by brining the Coconut Milk to the boil in a small saucepan. Once it is bubbling, add broken up pieces of the Chocolate and continuously stir for 5 minutes until the chocolate is fully melted and is a thick, creamy consistency
  6. Pour the mixture into the tart filling, it should nearly fill entirely up to the sides
  7. Place in the fridge for 10 minutes and then sprinkle the Peanuts over the top
  8. Place back into the fridge for 2 hours so that it fully sets. Enjoy!

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