I got out all of our pretty crockery and glasses, made up little triangle sandwiches and baked a whole host of sweet and savoury treats to share (obviously this was before our kitchen was taken out!). Some things I'd make before, like the scones and mini quiches, but I'll be sharing some of the other recipes over the next couple of weeks while we are without a kitchen, starting with these little PB & J tarts! And don't forget, you can follow me on Instagram - @jadebakes89
175g plain flour
40g cocoa powder
80g icing sugar
140g cold unsalted butter, diced
2 egg yolks
Peanut butter (smooth or crunchy, what ever you prefer)
*You can freeze the pastry at this point if you want to make it ahead. Just wrap it well before putting it in the freezer, and it will need about an hour to defrost when you want to use it.
Once the pastry has rested, preheat your oven to 170C and lightly grease your muffin/cupcake trays.
Roll the pastry out of a lightly floured surface, trying to get it as thin as you can - 2/3mm. Using a round cutter that's slightly wider in diameter than the holes in your tin, cut out your pastry cases. Re-roll any off cuts and repeat the process until it's all used up. Line each hole in your tins with a disc of pastry and blind bake the cases for 12-15 minutes, until they're firm to the touch.
While they're still warm, add a generous teaspoon of peanut butter. Leave for a couple of minutes so that the warm pastry softens the peanut butter, then spread out the softened peanut butter to cover the bottom of the cases in an even layer.
Add a teaspoon of the jam on top of the peanut butter, and there you have it! Dead simple!