Peanut Butter Cup Tart (UPDATED)

As you may have gathered from my blog, I love Peanut Butter! And in my pre-vegan days I scoffed many a Peanut Butter Cup, they're one of the few things that I miss as a vegan (I know in the US you guys have Justin's PB Cups, lucky devils! But in the UK we just have to make our own!) The other day I was really craving a peanut butter cup and suddenly this tart popped into my head! 

It's basically a giant peanut butter cup. Yep. You're welcome!

Peanut Butter Cup Tart

Serves 8

15 bourbon biscuits

1Tbsp vegan butter spread

2Tbsp, heaped smooth peanut butter

1C smooth peanut butter

1C powdered sugar, sifted

1tsp vanilla extract

200g vegan dark chocolate

2Tbsp vegan butter spread

1/4C salted peanuts
1tsp flaked salt or fleur de sel

Pulse the biscuits in a food processor until finely ground. Add the butter and peanut butter and pulse until everything is combined and starting to stick together slightly.

Press into a greased tart tin or a spring form cake tin. Set aside.

Using a wooden spoon mix the icing sugar into the peanut butter, once most of the sugar is mixed in use your hands to knead it into a smooth dough and pat down into a thick disk. Place in the tart tin and use your fingers to press the mixture out to the edges and smooth down the top. Set aside.

In a small saucepan over a medium heat melt the chocolate and butter together until just melted. Remove from the heat and pour into the tart tin. Hold the tart tin and tilt it in a circular motion to spread the chocolate evenly over the top of the tart. Sprinkle the salt over the pie and use the peanuts to create a border around the edge of the crust. Place in the fridge for a couple of hours or overnight.

Before serving remove the tart from the tin and cut into slices. Serve with squirty soy cream or a scoop of vegan vanilla ice cream.