With peanut butter, chocolate pastry and smooth ganache, this dessert is not just for kids.

Ingredients: (Makes 8)

• 1 recipe chocolate sweet crust
• 115 g (4 oz) smooth peanut butter
• 115 g (4 oz) cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 55 g (2 oz) granulated sugar
• ½ teaspoons vanilla essence
• 120 ml (4 fl oz) whipping cream
• 115g (4 oz) dark chocolate, finely chopped
• 120 ml (4 fl oz) whipping cream
• Handful of peanut halves

Method:

Preheat the oven to 220°C/425°F/Gas mark 7. Place a baking tray in the oven. On a lightly floured surface, roll out the crust. Using a 13 cm (5-inch) round cutter, cut out circles of pastry. Gently press the circles into 10-cm (4-inch) individual tartlet tins with removable bottoms. Trim excess from the edges, collect the scraps, roll out and repeat. One crust recipe should yield 8 shells.

Place the tartlet tins on the hot baking tray. Bake blind for 5 minutes. Take out of the oven and remove the paper and weights. Lower the temperature to 175°C/350°F/Gas mark 4 and bake for up to 5 minutes more, until the crust has darkened. Transfer to a wire rack to cool.

Cream the peanut butter, cream cheese and butter using an electric whisk on high speed. Slowly add the sugar and beat until fluffy. Stir in the vanilla. In another bowl, beat the cream until soft peaks form. Fold the cream into the peanut butter mixture. Fill the tart shells 2/3 full with the filling. Cover with plastic wrap and chill for 2 hours.

Heat the whipping cream in a small, heavy saucepan to boiling. Pour the hot cream over the chocolate in a heatproof bowl. Stir until the chocolate has melted and the ganache is smooth. Cool for 30 minutes. Spread over the tops of the tartlets and refrigerate for 2 hours, until the ganache is solid. Garnish each tartlet with a sprinkling of peanut halves.