Peanut Butter Tart with Custard Filling
Ingredients
- 22g mornflake oatbran (part b)
- 1 egg (p)
- 2 tbsp natural fat free yogurt
- 1 tbsp nkdliving erythritol gold (0.5)
- 1 tbsp halenaturals powdered peanut butter (1)
- 1/2 tsp baking powder
- Pinch of sea salt
- 2 egg yolks
- 150ml arladairyuk bob milk (part a)
- 1 tbsp cornflour (1)
- 1 tbsp peanut butter powder (1)
- 1 tbsp peanut butter powder (1)
- 1 tbsp cold water
- 10 peanuts (part b)
Preparation
Mix all base ingredients together and bake at 180°C for 8 minutes on a lined tray.
Mush up the baked base and press into a sprayed 12.5 cm loose bottom flan tin.
For the filling, mix 2 egg yolks and 1 tbsp erythritol gold together.
Mix 1 tbsp cornflour with a little milk and add back into the filling mixture.
Add 1 tbsp peanut butter powder to the filling and mix all together.
Cover with clingfilm and microwave for 1 minute.
Stir, cover, and microwave again for 1 minute.
Stir briskly, then pour the filling into the flan case.
Bake for 10 minutes at 160°C.
Cool the tart and refrigerate overnight.
Remove from tin.
For the topping, mix 1 tbsp peanut butter powder with 1 tbsp cold water and pour over.
Crush 10 peanuts and sprinkle on top, using the flan base as a shield to shape.
