she paints the kitchen red

my mum had a batch of sweet shortcrust pastry lying around, so i decided to make these little babies. when i was in KL last weekend i managed to pick up a copy of a better homes and gardens special publication – “ultimate cookies”; over 200 recipes, and it only cost RM9.90!

first, have a batch of sweet shortcrust pastry ready. a tried and tested recipe is donna hay’s, which you can find here. then, proceed to prepare the filling:

4 oz semi-sweet chocolate, chopped
2 tbsp butter
1 egg, slightly beaten
1/4 cup sugar
1 tsp vanilla
4 tbsp peanut butter

1. preheat oven to 170 degrees celsius. grease 24 mini muffin cups. divide dough into balls and press evenly into bottoms and up the sides of the prepared muffin cups.

2. for filling, in a small saucepan, heat and stir chocolate, butter and peanut butter over low heat until just melted. remove from heat. stir in egg, sugar and vanilla until well combined. divide chocolate filling among muffin cups.

3. bake for 25-30 minutes or until crust is golden and filling is puffed. cool in muffin cups on a wire rack for 10 minutes. carefully remove tartlets from the muffin cups and cool completely on the wire rack.