Peanut Butter & Cocoa Pebbles mini tart
Updated: Apr 13
Have you tried Peanut Butter & Cocoa Pebbles? If you like peanut butter you have to give it a try because this cereal is just perfection. It's so flavourful that it will turn your milk in a peanut butter & cocoa milkshake, sooooo good.
Since it's so yummy I decided to add these pebbles to a tiny tart and it turned out great!
Follow this recipe if you want to make it too.
50g all purpose flour
25g Peanut Butter & Cocoa Pebbles
25g sugar (dark or white)
20ml beaten egg*
20g vegetable oil
1/4 tsp baking powder
pinch of salt
--- FILLING ---
--- PEBBLE HEART ---
Peanut Butter & Cocoa Pebbles
Cover a 10cm springform pan with parchment paper and fill it with Nutella and Peanut butter to create a rounded layer of cream (about 0.5 cm thick).
Place in the freezer for at least 1 hour.
Once the Nutella & peanut butter disk has set remove it from the pan but leave it in the freezer on its parchment paper while making the tart.
Preheat oven to 350°F (180°C) and cover your springform pan with parchment paper.
Put Peanut Butter & Cocoa Pebbles in a food processor and pulse a few times until the cereal turn into powder.
In a bowl add all purpose flour, pebbles flour, sugar, oil and beaten egg and mix quickly with your hand until you get a crumbly consistency.
Place half of the mixture in the pan and press the bottom to create the crust of the tart.
Remove your Nutella & peanut butter disk from the freezer and put it on top of the mixture.
Place a heart-shaped cookie cutter on top of the disk, cover the outside with the remaining crumble mixture and fill the inside with plain Peanut Butter & Cocoa Pebbles.
Remove the cookie cutter carefully and bake it for about 15-20 minutes until the edges turn golden brown.
Let it cool completely before removing from the pan.
I just whisked an egg and then used 20ml of the whole thing, using leftover egg for other recipes.
If you make it let me know! :)