TEATIME TREATS

WE LOVE… EASTER BROWNIES pg60 // EASTER CAKE POPS pg63 // BUTTERMILK CHERRY SCONES pg64

For the millionaire’s Easter chocolate bars, see page 66

Chocolate & peanut butter tart

SERVES 8

For the base

150g (5½oz) butter (or dairy free alternative)

230g (9oz) plain fl our

45g (1¾oz) Food Thoughts Cacao Powder

40g (1½oz) caster sugar

45ml (1¾fl oz) ice cold water

For the bottom filling layer

4 tbsp smooth peanut butter

For the top filling layer

150g (5½oz) smooth peanut butter

240ml (10½fl oz) single cream (or dairy-free alternative), at room temperature

130g (4½oz) Food Thoughts Dark Chocolate Chips

To decorate

50g (1¾oz) Food Thoughts Dark Chocolate Chips

A handful of crushed peanuts

1 Preheat the oven to 180°C/Gas Mark 4 and grease a tart tin.

2 In a blender, add the butter, flour, cacao powder and caster sugar. Blend for a few seconds until a crumb-like mixture forms.

3 Add the cold water and blend until the mixture comes together into a ball of dough. Empty into the tart tin and flatten into the base and up the sides until the tin is completely covered.

4 Use a fork to make a few holes in the base, then bake in the oven for 14 minutes.

5 Allow to cool for 10 minutes, then spread the peanut butter over the bottom of the base.

6 For the top filling layer, melt the dark chocolate chips in 30-seconds increments until melted, then combine with the cream and peanut butter until smooth. Pour on top of the peanut butter layer.

7 Place the tart into the fridge to set for a minimum of 1 hour.

8 Melt the dark chocolate chips and spread over the top, then decorate with crushed peanuts.

Carrot cake truffles

MAKES 15-20

4 slices of carrot cake

4 tbsp cream cheese

chopped walnuts

100g (3½oz) white chocolate, melted

1 Crumble the cake into fine crumbs and place in a large mixing bowl. Add the cream cheese and stir until well combined, then form the mixture into balls on a smooth surface.

2 Lay the balls on a baking sheet lined with parchment paper, then place them into the fridge to chill for 1 hour. Meanwhile, melt the white chocolate.

3 Remove the cake balls from the fridge and, using a fork, dip them one by one in the melted white chocolate. Allow the extra chocolate to drip off and place the coated ball back onto the lined baking sheet. Sprinkle some of the chopped walnuts on top before the chocolate sets.

4 Repeat with remaining balls, then place the truffles back in the fridge to set until the chocolate coating is completely hardened.