Peanut Butter & Cocoa Pebbles mini tart

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. INGREDIENTS: 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 --- Nutella Peanut Butter --- PEBBLE HEART --- Peanut Butter & Cocoa Pebbles DIRECTIONS: 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. Enjoy :) RECIPE NOTES: I just whisked an egg and then used 20ml of the whole thing, using leftover egg for other recipes. RECIPE CARD: If you make it let me know! :)


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