“This is a book for home bakers, those who bake after a long day’s work and those who love to bake but don’t have a magical cupboard full of every baking vessel known to man.” –Edd Kimber, One Tin Bakes
You may remember the youthful Edd Kimber from the first season of The Great British Bake Off, which he won handily in 2010. Edd has had one paw in a mixing bowl and the other in an oven ever since, and the words above hail from his fourth cookbook, One Tin Bakes.
In this brilliant new book, Edd concentrates on recipes you can make in a single tin. And not just any tin: a 9″ x 13″ baking pan. So easy! You probably have one! (But if not…) He did this so you wouldn’t have to stock up on new pans, and wants to make baking accessible to those who just do it once in a while.
Even seasoned bakers will benefit from this book, though, because the Bakeoff winner always adds his special “showstopper” touches, of course!
The peanut butter chocolate tart sparkling with sea salt looks particularly tantalizing, but there are also 70 traditional and modern recipes from around the globe to inspire every baker among us. Chapters include Cakes, Brownies & Cookies, Pastry, Desserts, No-Bake Bakes and Buns & Breads. Consider Anzac Caramel Slices for a sweet-salty delight, or Tahini Babka Buns for a weekend pastry project.
No matter your craving, keep it simple, the kitchen organized, and the sink blissfully mess-free. Baking just got a lot more accessible.
Peanut Butter Chocolate Tart
While I love pastry, sometimes I don’t have the patience or time to make it, so in those times, I turn to cookie crusts – tart cases made with a mixture of cookie crumbs and butter. They’re incredibly quick and simple to throw together, but they do have one down side: they’re not the easiest to remove from the tin, so they’re best served in the tin. My way around this is to mix in an egg white, which acts like glue, holding all of the ingredients together. For this tart, I have stuck with the flavors of two of my favorite candy aisle treats, peanut butter cups and Oreos, a candy and cookie which I think are pretty much perfect.
FOR THE OREO CRUST
• 36 Oreo cookies
• 60g (2¼oz/4 tablespoons) unsalted butter, melted and cooled
• 1 large egg white
• ¼ teaspoon flaked sea salt
FOR THE PEANUT BUTTER FILLING
• 315g (11oz/1½ cups) smooth peanut butter
• 45g (1¾oz/3 tablespoons) unsalted butter, at room temperature
• 60g (2½oz/½ cup) icing (powdered) sugar
• 1 teaspoon vanilla bean paste
• 360ml (12½fl oz/1½ cups) double (heavy) cream
FOR THE CHOCOLATE TOPPING
• 200g (7oz) dark chocolate (60–70% cocoa solids), finely chopped
• 60ml (2¼fl oz/¼ cup) double (heavy) cream
• 15g (½oz/1 tablespoon) unsalted butter
• flaked sea salt, for sprinkling
For the crust, place the Oreos into a food processor and process to fine crumbs. Pour in the melted butter, egg white and salt, and process until evenly mixed. Tip the crumb mixture into the prepared tin and press evenly across the base and a little up the sides of the tin. Refrigerate for 20 minutes.
Preheat the oven to 180°C (350°F), Gas Mark 4 and line the baking tin with a large piece of parchment paper that covers all the sides of the tin.
Bake the crust for 12–15 minutes, or until set. If the crust loses definition as it bakes, use a glass to gently press back into shape. You can serve the tart in the baking tin, if you prefer, but the benefit of lining the tin and making the crust with egg white means that you can lift the baked tart from the tin (once thoroughly chilled) and assemble and serve it on a platter.
For the filling, beat the peanut butter, butter, icing sugar and vanilla together in a bowl until smooth. Pour in a quarter of the cream and mix until combined, then repeat with a further quarter of the cream. In a separate bowl, whip the remaining cream until it holds soft peaks, then carefully fold this into the peanut butter mixture, in two separate additions. Spread the filling into the tart crust in an even layer and refrigerate while you make the topping.
Place the chocolate and cream into a heatproof bowl set over a pan of simmering water (ensuring the bottom of the bowl doesn’t touch the water underneath) and heat, stirring occasionally, until fully melted. Remove the bowl from the heat and add the butter, stirring until combined. Allow to cool for 5 minutes, then pour over the filling and spread into an even layer.
Return the tart to the refrigerator for 20–30 minutes, or until the chocolate topping has set. Sprinkle with a little flaked sea salt and cut into thin slices to serve. This tart is best served on the day it’s made. Serves 12–14.
Recipe excerpted from One Tin Bakes: Sweet and Simple Traybakes, Pies, Bars and Buns by Edd Kimber @theboywhobakes, Kyle Books