These mini tarts are prepared with peanut butter in the dough instead of the normal butter. They are really peculiar and fast to prepare. A good alternative to mini tarts with normal pasta frolla for who wants something more fenciful!
Time of cooking
30 minutes
Servings
5 mini tarts
What did I use
a bowl, a rolling pin, a baking tray or grilled, a sheet of baking paper, a butter knife, a fork, silicon moulds for mini tarts
Ingredients
Peanut butter: 70 gr
Egg:1, big
Sugar: 40 gr
Flour: 150 gr
Bakind powder: half a teaspoon
a pinch of salt
vanilla extract
Jam (I used strawberry jam) as required
How did I do
I kneaded all the ingredients but the jam together in the bowl with hands. I had a compact dough because peanut butter, if not melted, is less soft than normal butter at room temperature , that is usually used in the normal pasta frolla. But while cooking it will melt and soften the dough.
I stretched out the dough with the rolling pin on the sheet of baking paper. I formed 5 circles and I put them in the silicon moulds. With the remaining pasta frolla I prepared few stripes to put then on the marmelade.
I made few holes with the fork and spreaded on every mini tart a teaspoon of jam.
I put the stripes of pasta frolla on it and pressed with the fork or hands to unite it to the boards.
I baked in the oven for about 15 minutes at 180 °C or until brownish.
I let them cool completely before to serve.
Buon appetito!
