RUBY, PB&J

TART
 RECIPE BY

KIRSTEN TIBBALLS

Kirsten puts a playful twist on the classic PB & J combination with the addition of ruby,
the newly discovered fourth type of chocolate.

INTERMEDIATE
RUBY CHOCOLATE WHIPPED GANACHE

PB & J CREAM

120 MINS
PEANUT & RUBY CRUNCH

PEANUT PASTRY

MAKES 2

PEANUT PASTRY
METHOD
INGREDIENTS
In the bowl of a stand mixer fitted with a paddle attachment,
160g (5.64oz) unsalted butter, softened
mix the soft butter with the icing sugar and ground peanuts until
95g (3.35oz) icing (confectioners’) sugar, sieved
there are no lumps. Add the salt, vanilla and egg and continue
33g (1.16oz) ground peanuts
mixing. Stop the mixer and scrape down the sides of the bowl.
2.5g (0.09oz) salt
Add the flour and mix until it just comes together as a dough.
5g (0.18oz) Heilala vanilla paste
Remove from the mixer and press it into a flat square. Cover
50g (1.76oz) whole eggs or 1 whole egg
with plastic wrap and chill in the fridge for 30-40 minutes.
250g (8.82oz) plain (all purpose) flour
QS plain (all purpose) flour, for dusting
Cut the dough in half to roll out one half of the dough at a time.
Lightly dust the bench and the top of the dough with flour. Roll
EQUIPMENT the dough out to 2-3mm in thickness, picking up the pastry as
you go so it doesn’t stick to the bench. Continue dusting with
stand mixer flour and keep it in a rectangular shape as you roll it out (if
plastic wrap using a rectangular tart ring). Place the tart ring on top of the
rolling pin pastry and cut around it, larger than the ring. Cut out squares of
19cm perforated tart ring pastry from each corner so it’s easier to line the ring. Keep the
heatproof plastic wrap offcuts and add them to the unrolled half of fresh pastry. Place
baking beads/ uncooked rice the tart rings onto a tray lined with a perforated baking mat and
line the ring with the pastry. Press the pastry into the corners of
the ring and chill in the fridge for 20 minutes. Trim some of the
excess pastry that is overhanging the sides of the ring. Line the
tart with heatproof wrap and fill it to the top with uncooked rice
or baking beads. Fold the plastic wrap in to seal the rice. Bake
at 170°C for 10 minutes. Remove the lining and continue to
cook for 4 minutes.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.
RUBY CHOCOLATE WHIPPED GANACHE

INGREDIENTS METHOD

Bring the cream (A) and glucose to a boil in a saucepan. Pour

250g (8.82oz) fresh cream 35% fat (A)
the hot mixture over the chocolate in a bowl and whisk by hand
25g (0.88oz) liquid glucose
until melted. Add the cream (B) and whisk again by hand. Add
150g (5.29oz) Callebaut Ruby RB1 chocolate
2 drops of the colouring and whisk by hand to combine, adding
325g (11.46oz) fresh cream 35% fat (B)
more colour if required. Cover the ganache with plastic wrap
QS AmeriColor pink gel colour or beetroot
touching the surface and chill in the fridge until required.
powder

EQUIPMENT

whisk
plastic wrap

PB AND J CREAM
METHOD
INGREDIENTS
In a saucepan, bring the sugar, water and vanilla to the boil.
80g (2.82oz) caster (superfine) sugar
Place the peanut butter and ruby chocolate in a bowl. Pour the
40g (1.41oz) water
boiling mixture over the chocolate and peanut butter and whisk
5g (0.18oz) Heilala vanilla paste
by hand to combine. Add the butter a piece a time while
100g (3.53oz) crunchy peanut butter
whisking. Ensure each piece of butter is combined before adding
52g (1.83oz) Callebaut Ruby RB1 chocolate
the next. Add the salt and cool to approximately 32°C. Semi-
16g (0.56oz) unsalted butter, diced
whip the cream in the bowl of a stand mixer fitted with a whisk
1g (0.04oz) sea salt
attachment until it has some body but still collapses. Fold the
200g (7.05oz) fresh cream 35% fat
cream through the mixture in two intervals. Store in the fridge
until required.
EQUIPMENT

whisk
digital thermometer
stand mixer

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.
PEANUT AND RUBY CRUNCH
METHOD
INGREDIENTS
Melt the ruby chocolate in a plastic bowl in the microwave for
125g (4.41oz) Callebaut Ruby RB1 chocolate
30 seconds at a time until it is half melted. Stir vigorously until
40g (1.41oz) roasted salted peanuts, finely
fully melted. Add in the peanut butter and chopped peanuts and
chopped
combine. Spread a thin layer of the crunch into the base and
40g (1.41oz) peanut butter
sides of the tart. Tear the fresh raspberries and place them on
20g (0.71oz) fresh raspberries
top of the crunch layer.
EQUIPMENT

spatula

FIRST ASSEMBLY
METHOD
INGREDIENTS
Fold the raspberries into the cream but do not overwork it or the
60g (2.12oz) fresh or frozen raspberries
cream will split. Transfer the cream into a piping bag fitted with
PB & J Cream (recipe above)
a 10mm round piping nozzle and pipe the cream into the tart.
EQUIPMENT Smooth the top of the tart with a palette knife and chill in the
fridge.
spatula
disposable piping bag
10mm round piping tip
medium angled palette knife

GARNISH
METHOD
INGREDIENTS
Temper the dark couverture ( see our online video for instruc-
100g (3.53oz) Callebaut 2815 dark couverture
tions) and prepare the paper piping bags ( see our online
58%
video for instructions). Fill the paper piping bag halfway with the
tempered chocolate and cut a small tip off the end. Fold a sheet
EQUIPMENT
of baking paper (10cm in width) and pipe the chocolate in a zig-
zag pattern over the sheet. Before the chocolate sets, place it in
1-2 paper piping bags 
the fridge for approximately 1 minute so it achieves a slight curl.
baking paper
The garnishes will be easier to handle and less likely to melt
in your hand if kept at room temperature for 24 hours. Once
set, pipe a dot of tempered chocolate onto a separate sheet of
baking paper. Adhere one chocolate stick to the dot of tempered
chocolate and stack another on top, adhering them with the tem-
pered chocolate. Continue stacking until you have approximately
9-10 chocolate sticks per garnish. Add more tempered chocolate
as required.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.
FINAL ASSEMBLY
METHOD
INGREDIENTS
Whip the cold ganache in the bowl of a stand mixer fitted with a
QS roasted and chopped peanuts
whisk attachment. Transfer the ganache to a disposable piping
QS edible gold glitter powder or metallic gold
bag fitted with a 9mm star nozzle and pipe shells on top of the
powder
tart - keep the piping within the tart shell. Carefully place the
QS fresh raspberries
chocolate garnish on top of the tart. Coat a few peanuts in the
QS Fresh As freeze dried raspberries
gold powder and sprinkle on top of the tart. Break up the fresh
raspberries into tiny pieces and place on top of the tart. Sieve
EQUIPMENT some freeze dried raspberries on top and finish with a tiny sprin-
kle of gold powder.
stand mixer
disposable piping bag
9mm star piping nozzle
sieve

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2018 Savour Chocolate & Patisserie School. All rights reserved.